Viking Invasion Ale - extract plus grains

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(5 gallons/19 L, extract plus grains)
OG = 1.055 FG = 1.013
SRM = 6-8 ABV = 5.1%

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  • 5

Ingredients

  • 6.0 lb (2.7 kg) pale extract syrup
  • 1.0 lb (0.45 kg) pale dried malt extract
  • 1.0 lb (0.45 kg) Briess Caramel malt (20 °L)
  • 0.07 oz. (2 g) sweet gale (60 minutes)
  • 2.0 oz (57 g) heather tips (0 minutes)
  • White Labs WLP011 (European Ale) or Wyeast 2000 (Budvar) yeast

Preparation

Step 1

Steep the caramel malt with 2 qt. (2 L) hot water at around 160-170 °F (71-77 °C) for 15 minutes. Strain the liquid into the boiler, and wash the grain with a further 2 qt (2 L) hot water. Carefully add the extracts, stirring to dissolve them, then make to 5.0 gallons (19 L) with hot water, and bring to boil. Follow the rest of the procedure as for the all-grain brew.

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