Keltenbräu 2.0 – Lakefront Bragott

Archaeology of Alcohol, Experimental Recipes, Posts

Brewed for Wisconsin Science Festival (October 22, 2016)
Power Drinking in Prehistoric Europe

Brewed by Lakefront Brewery

 

Source:

Rösch, Manfred. Pflanzenreste aus Tumulus 17 Grab 1. Bettina Arnold and Matthew L. Murray, with contributions by Tanja Kreß. A Landscape of Ancestors: Archaeological Investigations of Two Iron Age Burial Mounds in the Hohmichele Group, Baden-Württemberg. LAD Baden-Württemberg: Forschungen und Berichte zur Vor- und Frühgeschichte in Baden-Württemberg. Stuttgart: Konrad Theiss Verlag.

Batch Size: 7-8 gal.
Mash Temp: 160 F., step to 180 F.
Estimated ABV: 8.22
IBU: N/A

Grain Bill:

Warminster Floor Malted Maris Otter and English 2-row barley, 5 lbs.
Weyerman Smoked Malt, 2 lbs.
Wildflower Honey, 7 lbs.

Other:

Meadow sweet (Filipendula ulmaria), dried flowers and stalks, 1 oz.
Mint (Mentha sp.), fresh whole, 3 types, 1 oz.

Yeast:

Wyeast California Ale Yeast, 400 ml.

Procedure:

Pour the grains into a mesh bag (initially reserving about half of the smoked malt) and lower it into the mash tun where the hot water should be at about 145˚F. Raise the temperature to about 180˚F for 20 minutes and then mash the grain at about 150˚F for a total mash time of about an hour. Add hot water to bring the amount of wort to about 6.5 gallons and boil at 180˚F for about an hour. After 30 minutes, add the first 5 lbs. of honey to the boil. Next, place the meadow sweet in a mesh bag with a knot tied into the top and drop into the wort to steep for another 15 minutes. Add the remaining 2 lbs. of honey and remove the “tea bag” from the wort and add about three handfuls of fresh mint, stems, flowers and leaves. Retie bag and drop back into the wort to steep for another 15 minutes. Cool wort to 76˚F using a counter flow wort chiller. Pour 4.5 gallons of wort into a carboy, and add 400 ml of yeast. Decant the remaining 1.5 gallons into a smaller carboy with about 100 ml of live yeast and aerate. Allow to ferment until yeast is no longer active; then either bottle or transfer to a barrel system for aging. Best if aged at least 6 weeks but should cellar well.