Scotlandsdricka

brewing

Scotlandsdricka is our pun on Gotlandsdricka, an ancient ale possiby enjoyed in the Viking Age, but which now only survives on the island of Gotland, Sweden.

I haven’t had a chance yet to visit, so I can’t comment whether our attempt is sound or whether it will have been a succesful one in trying to emulate this style. However, our go at it does continue our interest in exploring the history and the flavour of beer by our recipe’s exclusion of hops in favour of various herbs which arrive at a similar function but with hopefully a different taste. More reading about herbal beers in one of a few books we’ve been consulting for inspiration can currently be found archived here.

Grain Bill

Mashed at 65.5°C for 60 minutes with the following:

  • 3kg Briess Cherrywood Smoked Malt
  • 1.5kg Pale 2-Row Malt
  • 0.5kg Brown Malt
  • 0.5kg Rye
  • 0.5kg Wheat

After mash sparged up to 25l.

Boil

Boiled for 60 minutes, bittering and protecting by adding adding the following:

  • 25g Mugwort at 60 minutes
  • 25g Yarrow at 60 minutes
  • 50g Juniper at 60 minutes
  • 50g Juniper at 40 minutes
  • 50g Juniper at 20 minutes
  • 1tsp Irish Moss at 15 minutes
  • 25g Yarrow at 10 minutes
  • 25g Mugwort at 10 minutes
  • 10g Milk Thistle at 10 minutes

Fermentation

After the boil, we split the wort - 1 gallon fermented with White Lab’s Flemish Ale Blend and the rest fermented with White Lab’s French Saison yeast.

Original Gravity was 1.060.

Watch this space for results after bottling.

Creative Commons License
Scotlandsdricka by Edinburgh Brewing Cooperative is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.