Viking Ale

This is a 1999 BJCP style 6b beer being brewed for Matt's Viking Party. Matt assisted in the brew.

Recipe: American Amber Ale
Volume: 5 gallons
Style check using recipe calculator at

Activity Log

Yeast Starter:

Broke inner seal, mixed contents of smack-pack and put at 74 f about 24 hours before the brew.


Heated 3 1/2 gallons of water to 170 f and added to grain. Mashed at 152 f for 15 minutes. Temperature fell so added 1 gallon of 170 f water, mashed at 154 f for 15 more minutes and then tested positive for conversion. Scooped into lauter tun, started recirculating and realized that we forgot rice hulls. Added rice hulls to lauter tun but sparge soon stuck anyway. Scooped back into brew pot, cleaned lauter tun and scooped into lauter tun. Recirculated until relatively clear. Sparged with 170 f water until 6 1/2 gallons of runoff was obtained.


Boiled through first break, then added bittering hops. Boiled for 40 more minutes then added flavoring hops and Irish Moss. Boiled for 10 more minutes then added whole aroma hops in mesh bag. Boiled for 10 more minutes then turned off heat and placed pot on basement floor. Sanitized cooling coil in iodophor solution. Cooled to ~70 f with coil and siphoned to fermenter taking a reading of 1.068. Aerated by rocking carboy on folded towel and pitched yeast. Fitted with airlock and put on fermenting bench with temperature controller set to 70 f.


Observations of primary stage (7 PM start): Transferred to 5 gallon carboy and fitted stopper and airlock. Kegging:

Siphoned into 5 gallon soda keg and put under 30 lbs/sq in CO2 in fridge. Took FG reading of 1.013 which puts the alcohol content at about 6.9% ABV.

See Viking Ale labels here.