The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Viking Braggot

Arrrggghh, some sailors need a full meal added to their drink. This one will keep you fed and quence your thirst.

Brewer: BiggB Email: Biggerstaff@juno.com
Beer: Viking Braggot Style: Barley Wine
Type: Extract w/grain Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 43 IBU
OG: 1.105 FG: 1.030
Alcohol: 9.6% v/v (7.6% w/w)
Grain: 2 lb. Mild pale ale
1 lb. Dextrine malt (Cara-Pils)
1 lb. Flaked oats
Steep: Single step infusion: Bring water to 160°F add grain and let sit for 1 hour. Sparge grain with a little hot water when done.
Boil: 60 minutes SG 1.105 5 gallons
6 lb. Wheat extract
6 lb. Honey
Add Wheat Extract at beginning of boil
Add 6lb honey at 5 minutes (Prevents flavor loss but sterilizes)
Hops: 2 oz. Hallertauer (4.25% AA, 60 min.)
2 oz. Hallertauer (4.25% AA, 30 min.)
1 oz. Kent Goldings (5% AA, 15 min.)
1 oz. Kent Goldings (5% AA, 5 min.)
Yeast: 2 packages of White Labs Champagne Yeast WLP-715
Carbonation: 1 cup corn sugar as bottling.
Tasting: I have to let this age properly. I will update when final tasting arrives.

Recipe posted 04/22/00.