Viking malts

[Tobor_8thMan]

That's interesting as I hit my estimated numbers using Viking malts.

 

[Tobor_8thMan]

Brewed a pale ale on Saturday, September 19, 2020 using Viking Pale Ale (76.5%) of the recipe. Hit all my numbers.

 

[verboten]

This is all pilsner malt with some flaked maize. Yeah, it's in a stupid green plastic cup, but it's clear and super light colored. I've still never had an issue with the color of my beers with this malt

 

[user 263363]

I, too bought 50 lbs of Viking Pils while it was on sale awhile back at MoreBeer. The only issue I have found is the milling issue that was mentioned earlier in this thread. The first picture here is of my light lager that is 50/50 Viking Pils and Munich and the second picture is my mixed Ferm saison that is 70/20/10 Pils/Wheat/Rye. Both examples are appropriately pale as I would expect. I bought this when my LHBS was locking down full sack sales during the beginning of the pandemic so I don't know if I will buy any more, but I am plenty happy with my beer made with this malt.

 

[smata67]

The Viking pils can make clear yellow beers, no doubt. And a very nice white, dense head to boot. But the pale ale is darker, darker even than UK pales, despite spec sheets claiming otherwise. I have consistently gotten somewhat lower extraction with Viking, both pils and pale, though. I have 10 more pounds of pils left and I am going to make a helles and expect an efficiency drop. But the flavor is very fresh and crisp. I am good with Viking all around. The wheat has a much better flavor than North American and is definitely harder, but it is almost as good as Weyermann at half the price. Really looking forward to trying the Xtra pale for IPAs and the other kilned malts like the Golden and Sweet Caramel. And with a 3 roller mill, no problems whatsoever milling these somewhat larger grains.

 

[ESBrewer]

They now produce some new specialty liquid malt extracts for homebrewers under brand name Senson (subsidiary of Viking malts). E.g. gluten-free (< 20 ppm) light & roasted extracts. At least light is based on Viking pilsner malt. Then there's an acidulated liquid malt extract acidified by lactic bacteria.

 

[Erik the Anglophile]

I am thinking about switching my online source for malt to one where I can buy in loose weight for each brew, and they have their light chocolate, would it work as a substitute for Crisp's low colour chocolate?

 

[Tobor_8thMan]

I am thinking about switching my online source for malt to one where I can buy in loose weight for each brew, and they have their light chocolate, would it work as a substitute for Crisp's low colour chocolate?

Look at the L value. From the MB site I see Crisp is 200-250L, whereas Viking is 300-375 °L.

Normally chocolate malt isn't used in a large amount. So, simply adjust the recipe to obtain the desired SRM for the chocolate malt used (in other words use less Viking if the recipe calls for Crisp). Will anyone notice the difference in taste between 200-250L and 300-375L. I doubt it.

 

[Erik the Anglophile]

Look at the L value. From the MB site I see Crisp is 200-250L, whereas Viking is 300-375 °L.

Normally chocolate malt isn't used in a large amount. So, simply adjust the recipe to obtain the desired SRM for the chocolate malt used (in other words use less Viking if the recipe calls for Crisp). Will anyone notice the difference in taste between 200-250L and 300-375L. I doubt it.

It was more taste i was thinking of, if a beer comes out slightly darker isn't really a problem imo.

 

[Stand]

I did a bulk buy locally, so I haven't been using Viking for my base malts much, but I bought some Viking Golden Ale Malt to try to build a little malt backbone in my trappist single.

I used 10% Viking Golden and 90% Avangard Pils, and I'm really happy with the result. It added just a touch of breadiness and slight biscuit that I dig at low levels, but mostly it just seems to boost the Pilsner flavor I'm used to getting. I'm not sure if 50/50 would taste like Maris Otter, but I think it would be great in something like a British Golden or be a pretty good substitute for Vienna if you wanted to change up the recipes a little. I'm actually curious what makes it different from Vienna.

 

[JRHoots]

I just ordered 10 lbs of the Viking pilsner and 10 lbs of the Weyermann floor malted Bohemian to do a side by side. The Viking is almost 14 bucks now from Morebeer, so the price is probably not worth it, but I enjoy a good experiment nevertheless.