Screaming Viking Pale Ale

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Vincent Rokke of Fargo, ND, member of the Prairie Homebrewing Companions, won a gold medal in Category #10: American Ale during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Rokke’s American Ale was chosen as the best among 270 final round entries in the category.

To see other winning homebrew recipes from the 2005 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Screaming Viking Pale Ale | American Ale

Ingredients

  • For 11 Gallons (41.6 L)
    • 19.0 lb (8.62 kg) American pale malt
    • 1.0 lb (0.45 kg) 40° L crystal malt
    • 1.0 lb (0.45 kg) dextrin malt
    • 1.0 lb (0.45 kg) Munich malt
    • 0.5 lb (227 g) 60° L crystal malt
    • 1.25 oz (35 g) Amarillo pellet hops, 8.9% a.a. (FWH)
    • 0.4 oz (11 g) Amarillo pellet hops, 8.9% a.a. (60 min)
    • 0.9 oz (26 g) Amarillo pellet hops, 8.9% a.a. (15 min)
    • 1.5 oz (43 g) Amarillo pellet hops, 8.9% a.a. (5 min)
    • 4.0 oz (113 g) Amarillo pellet hops, 8.9% a.a. (0 min)
    • 4.0 oz (113 g) Amarillo whole hops (dry)
    • Wyeast No. 1056 American ale yeast (2500 mL)
    • Irish moss to clarify

    Specifications

    • Original Gravity: 1.051
    • Final Gravity: 1.012
    • ABV: 5.12%

    Directions

    1. Mash grain at 158° F (70° C) for 45 minutes.
    2. Primary fermentation for 14 days at 64° F (18° C) in glass.
    3. Secondary fermentation for 21 days at 64° F (18° C) in glass.
    4. Tertiary fermentation for 14 days at 31° F (0° C) in steel.
    5. Forced CO2 to carbonate.