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Viking Grog HomeBrew Recipe

Viking Grog Beer
Viking Grog Beer
Viking Grog Beer


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Old World Viking Grog
Target ABV: 8.0%
Target IBUs: 28
4.5/ 5

User Rating
58 total ratings


Posted February 12, 2014 by


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

Yeast: Wyeast 1728 Scottish Ale Yeast

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.

Rack to keg or secondary and age for 5 weeks.

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