- Recipe Type
- Extract
- Yeast
- Wyeast 1728 (scottish ale)
- Batch Size (Gallons)
- 1
- Original Gravity
- Not yet started
- Final Gravity
- Not yet finished
- Boiling Time (Minutes)
- 60
- Color
- Unknown. Probably a golden to amber
- Primary Fermentation (# of Days & Temp)
- 7-10 days most likely. 70 degrees
- Secondary Fermentation (# of Days & Temp)
- 14-20 days. Same temp
- Tasting Notes
- Probably won\\'t be great to the modern palate. But I wanna try anyway.
This is an attempt to recreate a 2500 year old recipe, the oldest I have been able to locate. Of course, "recipe" is kind of a stretch, as I only know the ingredients, and nothing about the amounts nor process. My original source can be found here .
Tl/dr: viking warrior's grave had a cauldron that once held a concoction of barley, honey, meadowsweet, mint and yeast.
Knowing only that it contained these five ingredients, I have decided to try my darndest to make it anyway. I don't have a setup for mashing, so, while all-grain would probably be better, I will use Munton's light dme (made from 100% barley malt) as the barley part of this recipe.
Ingredients
3 lbs Munton's light DME
2 lbs honey
Water to 1 gallon
2 oz meadowsweet
2 oz mint
1/4 package scottish ale yeast (wyeast 1728)
1. Bring water to boil. Take off heat, stir in malt extract and honey. Return to boil. Add .75 oz meadowsweet. Add another .75 at 15 minutes left, and the last .5 at 1 minute. Cool wort. Pitch yeast. Transfer to carboy, add mint and allow to ferment.
2. When fermentation slows, rack to secondary and off the mint and allow to continue fermenting/conditioning.
3. Since this was served in a cauldron, I will probably split the batch, preparing some in wine bottles, with no priming sugar added. To the other half, I will add about .25 lb honey (to half a gallon of braggot) and bottle as a beer.
This is my idea. Any input would be greatly appreciated. I have not yet started this batch and I'd like to have as best an idea how to go about it before I start.
Tl/dr: viking warrior's grave had a cauldron that once held a concoction of barley, honey, meadowsweet, mint and yeast.
Knowing only that it contained these five ingredients, I have decided to try my darndest to make it anyway. I don't have a setup for mashing, so, while all-grain would probably be better, I will use Munton's light dme (made from 100% barley malt) as the barley part of this recipe.
Ingredients
3 lbs Munton's light DME
2 lbs honey
Water to 1 gallon
2 oz meadowsweet
2 oz mint
1/4 package scottish ale yeast (wyeast 1728)
1. Bring water to boil. Take off heat, stir in malt extract and honey. Return to boil. Add .75 oz meadowsweet. Add another .75 at 15 minutes left, and the last .5 at 1 minute. Cool wort. Pitch yeast. Transfer to carboy, add mint and allow to ferment.
2. When fermentation slows, rack to secondary and off the mint and allow to continue fermenting/conditioning.
3. Since this was served in a cauldron, I will probably split the batch, preparing some in wine bottles, with no priming sugar added. To the other half, I will add about .25 lb honey (to half a gallon of braggot) and bottle as a beer.
This is my idea. Any input would be greatly appreciated. I have not yet started this batch and I'd like to have as best an idea how to go about it before I start.