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Plain ol' American Braggot
5 gal batch
O.G. 1.098
F.G. 1.032
6 lbs Extra light DME
6 lbs Clover Honey
1 lb Honey Malt steeped at 155F for 30 min
1oz. Cascade 6.3% 60min
.5oz Cascade 6.3% 30min
.5oz Cascade 6.3% 2 min
Wyeast 1272 activator pack, no starter.
1 packet of Red Star champagne yeast for bottling
The key to this one is time. It was in the primary for 4 weeks before racking to the secondary. It was in the secondary for another 5 months before I added the champagne yeast and bottled. And it was in the bottles for about 3 months before the AHA competition. I won't really consider this one ready untill it's been in the bottle for 6 months. But my stock is running low, less than a case left, and a few 22 oz.ers
I forgot to mention, at the time that I brewed this I used an electric turkey fryer to do the boil. It was a 3 gal partial boil, and there may have been some carmelization due to the direct heating of the must/wort. A 90 minute boil might be a good idea.
This was the last batch that I used the fryer for, the next batch was my first partial mash on the stove top, then I went all grain right after that.
I have been thinking of Braggot myself recently, and I may have mentioned it before, so thanks for sharing the recipe.
By boil did you boil just the malt, then add the honey at flameout, or in secondary???
Also what was your fermentation temp and your secondary temp?
Again, thanks for the info.
I think it really shows that if you are careful with what you are doing you can make great beers (or braggots) even with extracts, no starters, etc etc.
Its all about good ingredients and good fermentation.
Cheers and good luck!
brewchez wrote:
I have been thinking of Braggot myself recently, and I may have mentioned it before, so thanks for sharing the recipe.
By boil did you boil just the malt, then add the honey at flameout, or in secondary???
Also what was your fermentation temp and your secondary temp?
Again, thanks for the info.
I think it really shows that if you are careful with what you are doing you can make great beers (or braggots) even with extracts, no starters, etc etc.
Its all about good ingredients and good fermentation.
Cheers and good luck!
Thanks, and sorry for the missing info. I had my notes right in front of me and told myself to put that in the post, and I still forgot it.
I added the honey in at last 15 mins of the boil. It fermented at 74F and secondaried at the same. I brewed this one up in August, so it was kind of warm in the room I ferment in, even with the ac on.
Edit: I also forgot to note that I used 5oz of priming sugar for this, a little higher than the norm.
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