Viking malts

[alestateyall]

I have two beers on tap now made primarily with Viking Malts.

1: Bitter with 93% European Pale Ale Malt 7% C60. This beer is fine. No complaints about malt flavor. Nothing special either.

2: Helles 98% Viking Pilsner and 2% Carafoam. This beer is quite good. The beer has a subtle cracker flavor that I believe is from the Pilsner Malt.

PS. The European Pale Ale 2-row is darker than normal 2-row. It is rated as 2.1-3.2L rather than Briess 2-row Brewers Malt which is listed as 1.8L.

 

[ESBrewer]

Yes, color of the pale ale is much the same as British/continental European pale ale malts because this is a European malt and this type of color/kilning is what is being used here all over. It is often used as a replacement for British pale ale malt by Northern European breweries. However, the higher protein-% (compared to British/German malting grain) is reminiscent of US 2-row malts so you could describe it being somewhere in-between these two.

 

[ong]

Yes, color of the pale ale is much the same as British/continental European pale ale malts because this is a European malt and this type of color/kilning is what is being used here all over. It is often used as a replacement for British pale ale malt by Northern European breweries. However, the higher protein-% (compared to British/German malting grain) is reminiscent of US 2-row malts so you could describe it being somewhere in-between these two.

At least the batch I got was more like 8-9° (similar to the color of a Munich SMaSH). I brew with MO and GP all the time and this was much darker.

 

[VaBrewer]

I brewed a Saison with the Viking Pils that should be pretty light, but it looks like an Amber. I was scratching my head trying to figure out why. Looks like I'm not the only one.

 

[ESBrewer]

At least the batch I got was more like 8-9° (similar to the color of a Munich SMaSH). I brew with MO and GP all the time and this was much darker.

I see. It sounds like u got something else than the malt that is marketed here. I still haven't brewed with it but I have seen & tasted many beers that are brewed with it. Actually most homebrews and most beers in the supermarket. They don't seem to vary in color. It would be a huge problem if they did. I totally agree that there seems to be something wrong with your malt color.

What comes to the fact that one batch could be Propino and the other is Explorer so this is pretty much the situation with most standard UK two row malts (Crisp & Simpsons Best Ale..) and definitely US 2-row. There are a lot 2-row varieties that are suitable for brewing and maltsters need to buy the best malts available. The malts that are always made of certain variety such as Maris Otter / Golden promise malts are different and they are somewhat more expensive because of this.

 

[Dland]

Just looking at the malt grains unbrewed, the viking pilsner is the same color or darker than a two row pale or pale ale malt, not the light color of the other pilsner malts on the shelf.

 

[Leapsandbounds]

I’ve used Viking malts for several beers now and they seem fine. They are advertised as a slightly higher lovibond so I expected them to be a tad darker compared to other malts. Perhaps it’s hit or miss?

 

[Stand]

Here is a side-by side. Left to right 2 row by GW, Viking Pils, Viking Pale.

 

[November]

This is 97% viking pilsner and 3% 10L Munich. Tastes great, even better than when I used other pilsner malts, I think, but it does seem a touch darker.

I usually add the Munich to add a bit of maltiness and make it a touch darker, I'd forgo it next time since I think I got both from the pilsner malts.

 

[Tobor_8thMan]

I’ve done 3-4 batches using Viking malts so far, and I am pretty unimpressed. Every batch has turned out MUCH darker than anticipated; this is with their Pilsen, Pale Ale, and Rye malts. Anyone have similar experiences? The low prices are really tempting, but I’m a little weirded out by how far off the results are color wise (what should be an SRM of 3-4 looks more like 10-12).

European malt. This is expected. What about hitting your numbers? (OG)

 

[Tobor_8thMan]

I got some on sale at More Beer, and only used it in one batch. I've heard comments that brewers have issues hitting their OG numbers, compared to other malts . Maybe someone will brew some SMASH beers and do a side by side comparison.

Hmm... planned to brew a Spotted Cow clone the Saturday or Memorial Day weekend using 2 row malt. Perhaps, I should modify the recipe and use the Viking 2 row I just purchased from MoreBeer. My brewhouse efficiency is > 90%, however, being conservative, I formulate my recipes based on 85% brew house efficiency.

 

[Tobor_8thMan]

I bought a few 10 pound bags of the Pale Ale Malt, and I really wanted to like it due to the price. I think I've decided to just stick with Briess though. I had good efficiency with my first batch (BIAB), but the flavor wasn't the best and I recall it being a little darker than expected. I don't really care about the color, but I obviously care about the flavor.

I used it a couple weeks ago on a Blue Moon clone and had horrible efficiency. That was probably due to the Oats and White Wheat as much as the Viking, but the Viking surely didn't help things.

At this point I'd rather just spend the extra ~$2-3/batch and stick with the Briess 2-row.

Remember European pale malt is darker than North American pale malt. What time was your mash?

 

[Tobor_8thMan]

I made a trappist single with all pilsner and some golden candi syrup.

One of the best beers I have ever made.

The pale ale malt does look darker than 2 row by Great Western.

The grains are fat, and I had to adjust my rollers to get them to grind appropriately, but after doing that I got my normal efficiency.

No complaints at all.View attachment 625691

Man, nice looking trappist.

 

[Tobor_8thMan]

Ring the Bell (3/24/2019)

All Grain Recipe

Batch Size: 10.00 gal Style: Trappist Single (26A)
Boil Size: 11.58 gal Style Guide: BJCP 2015
Color: 4.9 SRM Equipment: My Equipment
Bitterness: 35.7 IBUs Boil Time: 60 min
Est OG: 1.047 (11.8° P) Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.006 SG (1.6° P) Fermentation: Ale, Two Stage
ABV: 5.4% Taste Rating: 30.0


Ingredients
Amount Name Type #
16.00 gal Trappist Single Water
11.00 g Calcium Chloride (Mash 60 min) Misc
4.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc
5.00 ml Phosphoric Acid 10% (Sparge 60 min) Misc

14 lbs Viking Pilsner Malt (2.0 SRM) Grain
1 lbs Belgian Candi Syrup (MASTER RECIPE) (30.0 SRM) Sugar

40.00 g Helga (Southern Hallertau) [5.5%] - Boil 60 min Hops
20.00 g Helga (Southern Hallertau) [5.5%] - Boil 20 min Hops
20.00 g Santiam [6.0%] - Boil 20 min Hops
20.00 g Vanguard [5.5%] - Boil 20 min Hops
70.00 g Santiam [6.0%] - Boil 5 min Hops

1 pkgs Abbey Ale (White Labs #WLP530) Yeast
30.00 g Centennial 2017 [9.7%] - Dry Hop 2 days Hops

Mashed 149 for 60 min
Pitched @63 and let it free-rise

Thanks. Kudos for the recipe. Why fooling with water treatment? Using distilled water or tap?

 

[Tobor_8thMan]

I tapped a Belgian Pale I made with Pils, Vienna, caramel 200 (75L), special B and WLP500 last night. All viking except the special B. Tastes great.View attachment 625943

Nice looking Belgian Pale. Are your Crepe Myrtle flowering already?

 

[Stand]

Thanks. Kudos for the recipe. Why fooling with water treatment? Using distilled water or tap?

I'm adding to water salts to meet some minimum standards. My water has very low mineral levels, so adding those gives me a target profile of: 62 CA, 10.5 Mg, 15 NA, 56 SO4, 102 CL, 21 HCO3

I was very happy with the result.

Nice looking Belgian Pale. Are your Crepe Myrtle flowering already?

Haha thanks! The monstrosity in the background is a rose bush. I need a chainsaw to bring it back. Pale looks even better now. Cleaned up nice with a little time in the kegerator.

 

[Tobor_8thMan]

I'm adding to water salts to meet some minimum standards. My water has very low mineral levels, so adding those gives me a target profile of: 62 CA, 10.5 Mg, 15 NA, 56 SO4, 102 CL, 21 HCO3

I was very happy with the result.



Haha thanks! The monstrosity in the background is a rose bush. I need a chainsaw to bring it back. Pale looks even better now. Cleaned up nice with a little time in the kegerator.

Using well water or tap?

 

[Stand]

Carbon filtered tap water.

 

[ong]

British malt. This is expected. What about hitting your numbers? (OG)

Scandinavian Pilsen malt isn’t British. And my point was that the Lovibond numbers reported by the maltster were waaaay off. My OG was ok, although as you’d expect from over-kilned grain, there were a lot more unfermentables left behind than I wanted.

 

[Tobor_8thMan]

Scandinavian Pilsen malt isn’t British. And my point was that the Lovibond numbers reported by the maltster were waaaay off. My OG was ok, although as you’d expect from over-kilned grain, there were a lot more unfermentables left behind than I wanted.

I should have written European malt instead of British.

 

[Tobor_8thMan]

I modified the Spotted Cow recipe replacing the domestic 2 row with Viking 2 row. As expected the estimated color changed from 4.5 to 4.8. I'll know more after brewing on Saturday.

 

[PMcGuen]

I’m on my second batch using Viking pale as my base malt. I have hit or exceeded my projected og both times. They are both the same recipe of IPA. I used 13.5lbs of the Viking. First batch tastes great. I’ll update in a couple weeks when I sample the second batch. The first batch was darker than I wanted, but I expected it. I think Briess is a 2.5 srm and the Viking is 4??

 

[Hammer Malt]

Make sure you guys are asking for a "certificate of analysis" if you absolutely need to hit your specs. Those COA's will tell you everything you need to know so that your not guessing or predicting what is going to happen during the mashing process. SRM is a good example. COA's can even tell you what PH your wort will be before you even start.......very useful info. Our Pale Malt has a Wort PH of 5.71 whereas our Munich has a PH of 5.50 just to give you guys an example.
Cheers

 

[Mer-man]

Viking’s not going to do CoAs for these small batches. That’s a Weyermann luxury.

Hopefully I’m wrong....

 

[Vale71]

Viking’s not going to do CoAs for these small batches. That’s a Weyermann luxury.

Hopefully I’m wrong....

They do them, the problem is unlike Weyermann they don't make them easily available to retail customers. If you were to order directly from them you'd surely get one without having to ask but I fear the minimum order amount is staggering even for the most dedicated homebrewer. If you get the malt in an original 25kg sack there will still be a lot number printed on it as that is mandatory in Europe. You can try and email it to them asking for the CoA for that lot, worst thing that could happen is you get no response from them.

 

[Beer-lord]

I bought a sack of the Viking Malt Morebeer has on sale but plan on using it at least 50/50 with my standard Rahr 2 row. I also have a very expensive sack of Mecca Grade Lamonta malt and it is SUPERB!!!! Because I'm cheap AND it still makes great beer, I've been blending it with my Rahr 2 row and can't tell the difference. I figure using Viking and Rahr or Viking and Mecca, I can still get a great tasting beer and save pennies. Win-Win!

 

[Mer-man]

They do them, the problem is unlike Weyermann they don't make them easily available to retail customers. If you were to order directly from them you'd surely get one without having to ask but I fear the minimum order amount is staggering even for the most dedicated homebrewer. If you get the malt in an original 25kg sack there will still be a lot number printed on it as that is mandatory in Europe. You can try and email it to them asking for the CoA for that lot, worst thing that could happen is you get no response from them.

Right, I tried getting a CoA before their rebrand and they ignored the email. Maybe their HB service has improved.

 

[tennesseean_87]

I've stocked up a bit on these malts when they had some coupon running (at MoreBeer I think...) and plan on using some pils and wheat in a Gose and session Wheat IPA. I'll see how they turn out, but neither are particularly malt-forward. I'm planning to estimate my efficiency a bit low due to some of the reports about this.

 

[verboten]

This says it's a typical analysis for the extra pale https://www.morebeer.com/images/file.php?file_id=28838

and each page seems to have a few different certs on it.

I have been using different Viking Malts for my beers for the last 6 months, no complaints, you just have to know what the numbers are and pick accordingly if you want to hit it right. My IPA gets crystal 15L The viking50 is 17-21.

 

[Stand]

Just finished second round on my Trappist single. 95% viking pilsner, 5% golden candi syrup.

Color looks spot on for me this time.