Brewing Method: Partial Mash
Yeast: Wyeast 1098 British
Yeast Starter: 1litre starter
Batch Size: 20litres
Original Gravity: 1075
Final Gravity: 1022
Alcohol Content: 7 %
Total Grains: 6000gm
Color:
Extract Efficiency: %
Hop IBU's: 25
Boiling Time: 1hour 30min
Primary Fermentation: 9 days at 20C
Secondary Fermentation: 2weeks at 10C
Additional Fermentation:

Grain Bill:

Pilsnermalt smoked with birchtree 6000gm
Vhite sugar 600gm
cane sugar 200gm

Hop Bill:

Hersbrucker pellets alfa-acid 4,4% 31gm at start of boil
German Northern brewer alfa-acid 3,9% 21gm 30min before finish
German Northern brewer alfa-acid 3,9% 20gm 5min before finish
Two 20cm long branches of juniper added 5min before finish

Mash Schedule:

Mash in with 18litres water at 75C striketemp 67C.
Starchconversion 75min at 66-67C
Spargewater was boiled with branches of juniper with lots of berries to give a special flavour to the beer.
On the falsebottom in the lautertun was several juniperbranches placed to boost juniperflavour even moore
Collected 24litres of wort that was reduced to 20litres in the boil. The beer was forcecarbonated in a Corneliuskeg.

Brewers Notes:

Dragöl is a very old type of beer from the Viking heritage. It is still brewed on the island of Gotland on the swedish eastcoast. The beer is smoke- and juniperflavoured and gently hopped. The Vikings brewed two sorts of this beer. The ordinary and the so called Dragöl. Dra means pull so the beer boosted the vikings ability to pull their boats passed waterfalls and other obsticles. When the job was done a barrel of Dragöl was opened to give the vikings moore strength.