I've been looking for a Recipe for Viking Blod (Dansk Mjød) for quite some time, and have finally found one. It seems to take quite a bit more honey than any other recipe I've seen, and finishes with a rather high FG as well. It uses bittering hops, so perhaps that balances out the FG. I was hoping you guys would have some input on this recipe before I waste 25lbs of honey and 6 months of fermenting time...
Batch Size 6g
OG 1.146
FG 1.036
Honey 25lbs
Boil 30min
7 HBU .5 Ounce Magnum 30 Minutes
2.5 HBU .5 Ounce Goldings 15 Minutes
2.5 HBU .5 Ounce Goldings 5 Minutes
7 Ounces Hibiscus
Yeast Lalvin D-47
I'm assuming the Hibiscus is done like a dry hop, but the recipe doesn't specify. I'm also assuming with that high of an OG I'll have to start fermentation with only part of the honey, and add more in batches over the first few weeks (so as not to over-saturate the yeast). Not sure what kind of schedule to follow, though.
Any Advice? Does this recipe look like it would make a reasonable clone of Dansk Mjød Viking Blod ?
Batch Size 6g
OG 1.146
FG 1.036
Honey 25lbs
Boil 30min
7 HBU .5 Ounce Magnum 30 Minutes
2.5 HBU .5 Ounce Goldings 15 Minutes
2.5 HBU .5 Ounce Goldings 5 Minutes
7 Ounces Hibiscus
Yeast Lalvin D-47
I'm assuming the Hibiscus is done like a dry hop, but the recipe doesn't specify. I'm also assuming with that high of an OG I'll have to start fermentation with only part of the honey, and add more in batches over the first few weeks (so as not to over-saturate the yeast). Not sure what kind of schedule to follow, though.
Any Advice? Does this recipe look like it would make a reasonable clone of Dansk Mjød Viking Blod ?