Found this recipe on Homebrewers Association website.
I may give it try this spring/summer.
Any thoughts, suggestions, improvements, or warnings?
Ale of Asgard
ABV: 11% IBU: 37 SRM: 6
OG: 1.102 FG: 1.021
https://www.homebrewersassociation.org/homebrew-recipe/ale-of-asgard/Ingredients:
First mash (to make brewing liquor)
* 7.0 lb. (3.18 kg) 6-row pale malt
* 3.0 lb. (1.36 kg) flaked maize
* 1/2 tsp. calcium chloride
* 1/2 tsp. gypsum
Second mash (for final beer)
* 5.75 lb. (2.61 kg) Pilsner malt
* 1.25 lb. (0.57 kg) Vienna malt
* 3.0 lb. (1.36 kg) flaked maize
* 1/2 tsp. calcium chloride
* 3/4 tsp. gypsum
Boil and fermentation
* 1/4 tsp. calcium chloride @ 80 min
* 0.75 oz. (21 g) Magnum 16% @ 75
* 1/2 tsp. yeast nutrient @ 15 min
* 1 tsp. Irish moss @ 15 min
* Wyeast 1056 American Ale, White Labs WLP001 California Ale, or Fermentis Safale US-05 (1-gallon yeast starter or two 11.5-g packets of dried yeast)
PARTIAL-MASH VERSION Mash 5 lb. (2.27 kg) pale 6-row malt with 2 lb. (0.9 kg) flaked maize at 154° F (68° C) for 45 minutes to an hour. Use distilled or reverse osmosis water. Strain, rinse grains, and add 6.75 lb. (3.06 kg) Pilsner malt extract syrup (or 5.62 lb./2.55 kg dry Pilsner malt extract) and 2 lb. (0.9 kg) corn sugar (dextrose) to the wort, stirring to dissolve completely. Increase Magnum hops to 1 oz. (28 g), add to wort, top up to desired boil volume, and boil 30 minutes. Dilute to 5.25 gallons (19.87 L) with reverse osmosis water, chill to pitching temperature, oxygenate, and pitch yeast. Ferment as above to yield 5 gallons (18.92 L).
I may give it try this spring/summer.
Any thoughts, suggestions, improvements, or warnings?
Ale of Asgard
ABV: 11% IBU: 37 SRM: 6
OG: 1.102 FG: 1.021
https://www.homebrewersassociation.org/homebrew-recipe/ale-of-asgard/Ingredients:
First mash (to make brewing liquor)
* 7.0 lb. (3.18 kg) 6-row pale malt
* 3.0 lb. (1.36 kg) flaked maize
* 1/2 tsp. calcium chloride
* 1/2 tsp. gypsum
Second mash (for final beer)
* 5.75 lb. (2.61 kg) Pilsner malt
* 1.25 lb. (0.57 kg) Vienna malt
* 3.0 lb. (1.36 kg) flaked maize
* 1/2 tsp. calcium chloride
* 3/4 tsp. gypsum
Boil and fermentation
* 1/4 tsp. calcium chloride @ 80 min
* 0.75 oz. (21 g) Magnum 16% @ 75
* 1/2 tsp. yeast nutrient @ 15 min
* 1 tsp. Irish moss @ 15 min
* Wyeast 1056 American Ale, White Labs WLP001 California Ale, or Fermentis Safale US-05 (1-gallon yeast starter or two 11.5-g packets of dried yeast)
PARTIAL-MASH VERSION Mash 5 lb. (2.27 kg) pale 6-row malt with 2 lb. (0.9 kg) flaked maize at 154° F (68° C) for 45 minutes to an hour. Use distilled or reverse osmosis water. Strain, rinse grains, and add 6.75 lb. (3.06 kg) Pilsner malt extract syrup (or 5.62 lb./2.55 kg dry Pilsner malt extract) and 2 lb. (0.9 kg) corn sugar (dextrose) to the wort, stirring to dissolve completely. Increase Magnum hops to 1 oz. (28 g), add to wort, top up to desired boil volume, and boil 30 minutes. Dilute to 5.25 gallons (19.87 L) with reverse osmosis water, chill to pitching temperature, oxygenate, and pitch yeast. Ferment as above to yield 5 gallons (18.92 L).