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.