Viking Heather Braggot - AG

All Grain Recipe

Submitted By: MParker (Shared)
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Brewer: Michael Parker
Batch Size: 4.00 galStyle: Braggot (26B)
Boil Size: 4.91 galStyle Guide: BJCP 2008
Color: 9.8 SRMEquipment: Michael's Equipment - 5 gal
Bitterness: 16.8 IBUsBoil Time: 90 min
Est OG: 1.046 (11.5° P)Mash Profile: BIAB, Medium Body
Est FG: 1.000 SG (0.0° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 10.67 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1
1 lbs 5.33 oz Vienna Malt (Briess) (3.5 SRM) Grain 2
10.67 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
0.40 oz Goldings, East Kent [6.7%] - Boil 60 min Hops 4
2.67 oz Heather Tips (Boil 60 min) Misc 5
1.28 oz Yarrow Leaves (Boil 60 min) Misc 6
0.61 tsp Irish Moss (Boil 10 min) Misc 7
0 pkgs American Ale (Wyeast Labs #1056) Yeast 8
2 lbs 10.67 oz Honey (1.0 SRM) Sugar 9

Taste Notes

The flavor is fairly light. This is a rather refreshing brew, probably best in warmer weather.

Notes

The extract I've been using in the original recipe is Laaglander Amber DME. This is an estimation of translating their mix into an all-grain recipe. I add the honey at flame out in order to preserve more of the flavor. I used East Kent Goldings instead of Fuggles for this batch.