Rudgate Viking clone

Rudgate Viking clone

(5 gallons/19 L, all-grain)
OG = 1.039 FG = 1.010
IBU = 24 SRM = 11 ABV = 3.8%

Rudgate Viking won Silver in the Bitter category in 2002 and is described as “An initially warming and malty, full-bodied beer, with hops and fruit lingering into the aftertaste.” The data I have for this beer is OG: 1.039. Malt bill: 90% Halcyon pale malt, 10% crystal malt. Hops: Fuggles, Northdown or Challenger, Goldings. Late hops: Goldings. IBU: 24. EBC: 24–30.

Ingredients
7 lb. 4 oz. (3.3 kg) Halcyon pale malt
12 oz. (340 g) crystal malt (60 °L)
4.0 AAU Northdown hops (90 min.) (0.48 oz./13 g of 8.4% alpha acid)
2.0 AAU East Kent Goldings hops (90 min.) (0.4 oz./11 g of 5% alpha acid)
5 AAU East Kent Goldings hops (0 min.) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP037 (Yorkshire Square Ale) or Wyeast 1099 (Whitbread Ale) yeast

Step by Step
Mash at 154 °F (68 °C) for 60 minutes. Boil for 90 minutes. Ferment at 68 °F (20 °C).

Rudgate Viking clone

(5 gallons/19 L, extract with grains)
OG = 1.039 FG = 1.010
IBU = 24 SRM = 11 ABV = 3.8%

Ingredients
14 oz. (0.40 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Extra Light liquid malt extract (late addition)
1.25 lbs. (0.57 kg) Halcyon pale malt
12 oz. (340 g) crystal malt (60 °L)
4.0 AAU Northdown hops (90 min.) (0.48 oz./13 g of 8.4% alpha acid)
2.0 AAU East Kent Goldings hops (90 min.) (0.4 oz./11 g of 5% alpha acid)
5 AAU East Kent Goldings hops (0 min.) (1.0 oz./28 g of 5% alpha acid)
1 tsp. Irish moss (15 min.)
White Labs WLP037 (Yorkshire Square Ale) or Wyeast 1099 (Whitbread Ale) yeast

Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 154 °F (68 °C) for 45 minutes. Combine “grain tea,” water and dried malt extract to make 3.0 gallons (11 L) of wort. Boil for 90 minutes, adding liquid malt extract in the last 15 minutes of the boil. Ferment at 68 °F (20 °C).