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Berserkers Bløød Eagle Beør

I've been watching the "Vikings" series on History since it started and I love the show. It seems in every episode they are drinking some form of mead or ale... and as a home brewer and a fan of the show, I felt compelled to concoct such an elixir. This is my take on it.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Berserkers Bløød Eagle Beør Style: Viking Ale
Type: All grain Size: 5.5 gallons
Color:
28 HCU (~15 SRM)
Bitterness: 18 IBU
OG: 1.088 FG: 1.018
Alcohol: 9.0% v/v (7.1% w/w)
Water: Tapwater with 1 Tbs 5.2 stabilizer.
Grain: 7 lb. British pale
3 lb. Rye (raw)
4 oz. Belgian Special B
8 oz. British crystal 50-60L
2 oz. Peated Malt
1 lb. Flaked oats
Mash: 80% efficiency
Single infusion at 150°F for 60 minutes. Mashout via 5 quart decoction added to 5 quarts boiling water, brought to boil and reintroduced to mash and held for 10 minutes. Continuous sparge with 170°F water to collect 7.5 gallons in the brewpot.
Boil: 60 minutes SG 1.064 7.5 gallons
2 lb. Honey
9 oz. Dried Cranberries
1 lb. Brown sugar
Add 1 tsp rehydrated Irish Moss last 15 minutes. Add pureed cranberries, crushed juniper berries and chopped nuts last 5 minutes. Add honey while slowly stirring at flameout.
Hops: 1 oz. Mugwort (2% AA, 60 min.)
2 oz. Heather Tips (2% AA, 45 min.)
1 oz. Mugwort (2% AA, 5 min.)
1 oz. Chopped Walnuts and Hazelnuts (2% AA, 5 min.)
1 oz. Crushed Juniper Berries (.01% AA, 5 min.)
2 oz. Heather Tips (aroma)
Yeast: Wyeast 1187 Ringwood Ale in a 2000ml starter
Log: 14-21 days at 62F. Rack to keg and force carbonate.
Carbonation: 1.8 volumes Keg: 7.5 psi @ 47°F

Recipe posted 04/15/14.