Ale of Asgard

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This is a strong beer that is light in color. If everything goes according to plan, you will make a highly fermentable wort on brew day and achieve a high degree of attenuation in fermentation. The resulting beer with be full-bodied (but not overly chewy or sweet), well-balanced, and very drinkable considering its strength. The first mash yields approximately 6.5 gallons (24.6 L) of 1.040 brewing liquor, which is then used in place of water for the second mash.

Ale of Asgard | American Barleywine


  • For 5 gallons
  • 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 min
    • 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)


    • Original Gravity: 1.102
    • Final Gravity: 1.021
    • ABV: 11%
    • IBU: 37
    • SRM: 6
    • Boil Time: 90


    Make yeast starter two to three days ahead of brew day.

    Using soft (less than 25 ppm bicarbonate), distilled, or reverse osmosis water, mash crushed malt and flaked maize at 150° F (66° C) in 15 quarts (14.2 L) water. Stir in first dose of calcium chloride and gypsum as you mash in. Stir mash every five minutes. (Add heat to keep temperature from dropping.) After 20 minutes, begin checking for conversion with an iodine test. Once test is negative (no starch indicated), or nearly so, collect 6.5 gallons (24.6 L) of wort from grain bed. (You can do this very quickly; for example, by batch sparging.) If possible, run off wort to your hot liquor tank (HLT). If not, run off to kettle and transfer to your HLT. This wort is your brewing liquor. Heat it to 152° F (67° C).

    Quickly clean mash tun and combine 15 quarts (14.2 L) brewing liquor with crushed malts and flaked maize to mash at 140° F (60° C). Add second dose of calcium chloride and gypsum. Mash for 30 minutes, then raise temperature to 152° F (67° C). Stir mash when heat is being applied and raise temperature by approximately 2° F (1° C) per minute. (Do not add hot water to raise temperature.) At 10-minute intervals, take a reading of the density of the wort (by refractometer or hydrometer). Record time and specific gravity or Brix. Stir the mash and add heat to maintain mash temperature as needed.

    Decide when to stop mashing based on the rate of change in wort density. (Eventually, mashing for another 10 minutes will yield only a few extra gravity points.) Heat the mash to 168° F (76° C) for mash out. Recirculate wort until it’s mostly clear and begin running wort off. Use remaining wort from first mash as sparge water (heated so that the grain bed temperature remains near 168° F). Sparge slowly to get as many sugars from the grain bed as possible. Do not use water to sparge at the very end (this will dilute the wort). Collect enough wort for a 90-minute boil.

    Bring the wort to a boil, and boil for 90 minutes. Add hops with 75 minutes left in boil. Cool to 68° F (20° C) and rack 5 gallons (18.93 L) to fermenter. Aerate the wort thoroughly and pitch the sediment from your yeast starter. (Especially if your OG is over 1.100, aerate for one additional minute eight hours after pitching.) Ferment at 68° F (20° C) until primary fermentation ceases.

    Rack finished beer to a keg and force carbonate to 2.4 volumes (4.8 g/L) of CO2. If you pitched an adequate amount of yeast, Ale of Asgard will condition faster than you might think. After a few weeks, pull a small sample and evaluate. Continue sampling every few weeks. Serve when ready.



    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).