All Grain Viking Beer Recipe
Profile: HomeBrew recipe for a slightly modernized version of a Viking Grog. Hops are used for bittering instead of bog myrtle, and modified flaked grains are added for texture. Produces a full-bodied ale with notes of sweet grains, light smoke, spicy rye, honey, and earthy hops. Moderate hop bitterness.
4 lbs Munich Malt
3 lbs Rye Malt
3 lbs Wheat Malt
2 lbs Beachwood Smoked Malt
1 lb. Flaked Oats
1 lb. Flaked Barley
8 oz. Acidulated Malt
1 lb Heather Honey (or other specialty natural honey)
8 oz. Birch Syrup
1 oz. Hallertauer 5%a, 60 minutes
2 oz. Hallertauer 5%a, 20 minutes
Other: 12 oz rice hulls (helps with sticky wheat and rye mash)
Mash all grains with rice hulls and hops for 60 minutes at 154 degrees.
Sparge at 170 degrees.
60 minute boil. Add the honey and birch syrup for the last 5 minutes of the boil.
Chill wort, pitch yeast, and ferment at 64-66 degrees for 5 days.