Berserkers Bløød Eagle Beør

I've been watching the "Vikings" series on History since it started and I love the show. It seems in every episode they are drinking some form of mead or ale... and as a home brewer and a fan of the show, I felt compelled to concoct such an elixir. This is my take on it.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Berserkers Bløød Eagle Beør		Style:	Viking Ale
Type:	All grain		Size:	5.5 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	18 IBU
OG:	1.088		FG:	1.018
Alcohol:	9.0% v/v (7.1% w/w)
Water:	Tapwater with 1 Tbs 5.2 stabilizer.
Grain:	7 lb. British pale 3 lb. Rye (raw) 4 oz. Belgian Special B 8 oz. British crystal 50-60L 2 oz. Peated Malt 1 lb. Flaked oats
Mash:	80% efficiency
	Single infusion at 150°F for 60 minutes. Mashout via 5 quart decoction added to 5 quarts boiling water, brought to boil and reintroduced to mash and held for 10 minutes. Continuous sparge with 170°F water to collect 7.5 gallons in the brewpot.
Boil:	60 minutes	SG 1.064	7.5 gallons
	2 lb. Honey 9 oz. Dried Cranberries 1 lb. Brown sugar
	Add 1 tsp rehydrated Irish Moss last 15 minutes. Add pureed cranberries, crushed juniper berries and chopped nuts last 5 minutes. Add honey while slowly stirring at flameout.
Hops:	1 oz. Mugwort (2% AA, 60 min.) 2 oz. Heather Tips (2% AA, 45 min.) 1 oz. Mugwort (2% AA, 5 min.) 1 oz. Chopped Walnuts and Hazelnuts (2% AA, 5 min.) 1 oz. Crushed Juniper Berries (.01% AA, 5 min.) 2 oz. Heather Tips (aroma)
Yeast:	Wyeast 1187 Ringwood Ale in a 2000ml starter
Log:	14-21 days at 62F. Rack to keg and force carbonate.
Carbonation:	1.8 volumes	Keg: 7.5 psi @ 47°F

Recipe posted 04/15/14.