"Viking" Braggot - Beer Recipe - Brewer's Friend

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"Viking" Braggot

173 calories 19.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Post Boil Size: 5.13 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Travis Hammerbeck
Hop Utilization: 96%
Calories: 173 calories (Per 16oz)
Carbs: 19.3 g (Per 16oz)
Created: Saturday May 13th 2023
1.052
1.015
4.9%
19.3
8.7
5.1
37.24
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb Briess - Brewers Malt 2-Row1.75 lb Brewers Malt 2-Row 37 1.8 20%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 34.3%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 5.7%
2.50 lb US - Tupelo Honey2.5 lb Tupelo Honey - (late boil kettle addition) $ 14.00 / lb
$ 35.00 		38 20 28.6%
0.50 lb US - Apricot Preserves0.5 lb Apricot Preserves - (late boil kettle addition) $ 0.28 / oz
$ 2.24 		28.5 5 5.7%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 5.7%
8.75 lbs / $ 37.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Northern Brewer - Cluster0.3 oz Cluster Hops Pellet 7.3 Boil 60 min 9.94 42.9%
0.20 oz Northern Brewer - Cluster0.2 oz Cluster Hops Pellet 7.3 Boil 15 min 3.29 28.6%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 13.4 Boil 15 min 6.03 28.6%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Brazilian Pink Pepper Spice Boil 5 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Notkwyta Farm, South Range, WI, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sach rest Temperature 163 °F 158 °F 60 min
8 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.52 10.1  
Mash volume with grains 2.98 11.9  
Grain absorption losses -0.72 -2.9  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.28 g | 25.1 qt) 6.1 24.4  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.13 20.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.13 g | 20.5 qt) 5 20  
Total: 7.07 28.3
Equipment Profile Used: System Default
 
Notes

This is an attempt to recreate what I always imagined the frothing golden liquor that you see in Viking shows and movies to be. They call it "mead" but it looks like an ale of sorts, golden in color with some haze and a thick white head. It is clearly quaffable and moreish, unlike traditional mead, but is more indulgent and luxurious then an ale.

This is in no way intended to be historically accurate. This is simply a recreation of a drink as seen in my minds eye (or mouth in this case).

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  • Last Updated: 2024-05-06 21:05 UTC