Braggot

For those making mead and related drinks
Post Reply
gnorwebthgimi

Braggot

Post by gnorwebthgimi » Fri Sep 11, 2015 12:32 pm

I have been considering adding honey to an all grain beer recipe to make a Braggot.

My key reasons are:

I like to experiment
I think it would give a nice aroma
I think it might interest people* who aren't into hops or are averse to bitterness

My concerns are:

the gravity of the beer will be low
the fermentation will take a long time
there will be no perceptible indication of the honey

Does anyone have any suggestions for a braggot recipe?

*How these people ever get invited to my house is beyond me.

User avatar
Cully
Even further under the Table
Posts: 2230
Joined: Fri Jun 25, 2010 10:36 am
Location: with the powers of light and dark... I.e. Newcastle

Re: Braggot

Post by Cully » Fri Sep 11, 2015 1:23 pm

On this very forum viewtopic.php?t=1020
Nothing's forgotten, nothings EVER forgotten...

simon12
Hollow Legs
Posts: 445
Joined: Fri Nov 07, 2014 2:58 pm

Re: Braggot

Post by simon12 » Thu Sep 17, 2015 2:01 am

I am working on one here viewtopic.php?f=5&t=73102 though im planning on making a beer with alot of honey more than a true mead.

User avatar
Laripu
It's definitely Lock In Time
Posts: 6724
Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Re: Braggot

Post by Laripu » Tue Dec 29, 2015 8:40 pm

gnorwebthgimi wrote:I have been considering adding honey to an all grain beer recipe to make a Braggot.

My key reasons are:

I like to experiment
I think it would give a nice aroma
I think it might interest people* who aren't into hops or are averse to bitterness

My concerns are:

the gravity of the beer will be low
the fermentation will take a long time
there will be no perceptible indication of the honey

Does anyone have any suggestions for a braggot recipe?

*How these people ever get invited to my house is beyond me.
Your concerns are answered:

3 kg extra pale dme + 3 kg honey
----- The gravity will not be low.
Don't boil the honey. Add it after the boil is over, and the pot is off the stove. Stir well, and leave it 10 minutes prior to force-cooling.
----- There will be perceptible honey (both from the quantity and the manner of addition)
Add to the boil: various yeast nutrients and 1 drop of olive oil. Ferment with Lalvin EC-1118 (Champagne yeast).
----- Primary fermentation will be about three weeks. Secondary will likely be six weeks. Another 4 weeks bottle conditioning. Be patient: it's worth it. :D

Now go and sin no more. ;)
Bottle aging: "Old 11-ish", 2018, ginger braggot, ~11%
Drinking:
1. "Comin' Thro' the Rye" 1.069, 6.9%, 34 BU
2. "Old 11-ish", 2017, ginger braggot. ~11% abv
3. "Wee Drappie", dark ale, 4.7% abv, 28 BU
4. "X", Canadian style blond ale, 6% abv, 25 BU

Post Reply