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My Braggot (Mead)
Hi Guys,
Braggot (Mead)
Type: Extract
Batch Size: 5.00 gal
Ingredients:
6 lbs Dry Malt Extract - 32.4 %
12 lbs Dark Wildflower Honey - 64.9 %
4.0 oz Crystal Malt - Grain 1.4 %
4.0 oz Roasted Barley - Grain 1.4 %
0.50 oz Tettnang [2.70%] (30 min Boil ) Hops 2.6 IBU
0.50 oz Hallertau [2.50%] (30 min Boil ) Hops 2.4 IBU
1 tsp Irish Moss (15.0 min Boil)
5.00 tsp Yeast Nutrient
1.25 tsp Yeast Energizer
1.25 tsp Yeast Hulls
1 Pkgs Champagne Yeast
4.00 oz Glycerine (Teritary)
4.00 gal Filtered Water
Batch Profile:
Est Original Gravity: 1.136 SG
Est Final Gravity: 1.031 SG
Estimated ABV: 13.9 %
Bitterness: 5.0 IBU
Brewing Process:
Make Yeast Starter 1 to 3 days prior to brew day
Put 1 1/2 gallons of water in 1st brewpot & heat to 175 F, add Malt Extract,
mix well, bring it to a boil, add Hops and continue to boil for 30 minutes
Put 1 1/2 gallons of water in 2nd brewpot & heat to 175 F, add grain,
steep 30 minutes. Take out the hops and grain, add the honey, mix well.
let stand for 20 minutes, cool to 80 F and put in ferminter, top to 5 gallon's.
Pitch the yeast starter, cover, and put on an airlock.
This is just with what I have on-hand. The hops is old which is why the low IBU, but I don't like it real hoppy, so it's fine for me.
I have never even tasted a Braggot, so this will be a first. Hoping to start it on Sunday.
Thoughts?? Comments??
colby,
Well I started this yesterday. It was a rainy day so a good time to brew.
I made a couple of minor changes, I used 6.25 lbs Dry Malt Extract (because that was what was in the container) and 2 packs of Champagne Yeast (from a starter).
O.G. measured 1.140
it pushed its first bubble within an hour and is bubbling away nicely right now.
Those are two of my favorite hops.... but sometime, make an unhopped braggot sometime... they're quite tasty too.
(I don't know your mead-making history so apologies if I'm repeating info you already know) It will ferment much slower than beer - since you used 2 packs of champagne yeast, that may help it along, but it also stands a good possibility of giving you a fairly (if not very) dry beverage.
One of the best braggots I've made was made with Nottingham yeast... finished out at 10% and had a really nice balance between the honey and the malt.
Cheers!!!!!
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