Viking pilsner malt

[craiclad]

You're right, that and the yeast used seem to be the only major differences. Looks like you rounded up whereas I rounded down. IIRC I fiddled with the hop additions a little bit as well, but I can't remember exactly how... Bit of a messy brew day and my note taking fell by the wayside.

[David]

I'll take it whole. I can collect any time that suits. Are we going for a smash.

[Bubbles]

Looks like a I pushed the crystal a bit more and I think it was too much. Matter of fact, this has ended up an amber I'd say. I'm going to try and blend it with my other amber that wasn't sweet enough.

Happy days. Might end up being the best amber you've ever done. I've done a few beers that were so far away from the beer I intended to make, but ended up the most enjoyable, or were a technically superior example of a different style.

[Bubbles]

Looks like a I pushed the crystal a bit more and I think it was too much. Matter of fact, this has ended up an amber I'd say. I'm going to try and blend it with my other amber that wasn't sweet enough.
Ingredients:
------------
6.000 kg  - 80%  Pale Malt (Weyermann) (3.3 SRM)
0.600 kg  - 8%    Munich Malt (9.0 SRM)
0.300 kg  - 4%    Cara-Pils/Dextrine (2.0 SRM)
0.300 kg  - 4%    Medium Crystal - Bairds (60.0 SRM)
0.300 kg  - 4%    Melanoidin (Weyermann) (30.0 SRM)
15.00 g               Citra [12.00 %] - First Wort 90.0 min
1.00 tsp              Irish Moss (Boil 20.0 mins)
30.00 g               Citra [12.00 %] - Boil 15.0 min          Hop
30.00 g               Citra [12.00 %] - Boil 10.0 min          Hop
30.00 g               Citra [12.00 %] - Boil 5.0 min           Hop
30.00 g               Citra [12.00 %] - Steep/Whirlpool  20.0 
1.0 pkg               English Ale (White Labs #WLP002)
90.00 g               Citra [12.00 %] - Dry Hop 4.0 Days

Mash: 67C
Boil Time: 70 Minutes
OG: 1065, FG: 1.011

That's a fairly big gravity, reasonable high percentage of crystal, and a high enough mash temperature for the WLP002, which is a very low attenuator. The Munich malt too will add plenty of malty sweetness. I hope your IBUs are able to balance all of that residual sugar. Would be interested in getting a taste of this when it's conditioned?

[Leann ull]

That's where all the citra in the country went

[molc]

Hehe, mmm citra. Yeah I'll bring a bottle along to the next meet, as well as the blend if it's nice.

[Shanna]

1. Shanna
2. lurchalicious - collected
3. Craiclad
4. David
5. JohnC - collected

craiclad & David get in touch please to arrange collection. Guys please remember also to post a write of your experiences using the malt to this thread.

Thanks,

Shanna

[Bubbles]

Hehe, mmm citra. Yeah I'll bring a bottle along to the next meet, as well as the blend if it's nice.

Molc, are you bringing this next week? 

[molc]

Hehe, mmm citra. Yeah I'll bring a bottle along to the next meet, as well as the blend if it's nice.

Molc, are you bringing this next week? 

Yeah can do, still plenty in the keg.

[Bubbles]

Yes please!

[Shanna]

1. Shanna
2. lurchalicious - collected
3. Craiclad
4. David - collected
5. JohnC - collected

[David]

Got around to brewing with this malt at the weekend.
It was just a simple SMASH using the Viking Pils malt with Hallertauer Mittelfrueh.



Mashed for 1.5hrs (BIAB)
Hit an efficiency of 82.7%
Usually I hit around 80% but it's not unusual to hit this high.
Boiled for 1hr
1/4 tab of whirfloc added @ 10mins
OG was over 1.052 but was under volume 9 litre in to fermenter was expecting 10@ 1.048.
The wort was a very light golden colour going in to the fermenter.
Into the fermentation fridge at 10c now the long wait.
My first lager fermentation so fingers crossed.

[craiclad]

What yeast did you use David?

[David]

Don't know what happened to the screen shot of the recipient.
Here it is again hope it works


Just in case the yeast was saflager s23