Freezeblade

Recipes 

So I was thinking what styles would work well to turn into a braggot, and considering what materials I had at the house for an impromptu brew day, and thought of it, what about an ESB done as a braggot? the obsticals in this brew are mouth-feel, head, and malty-ness, so I opened up brewsmith and decided to take a stab at it. here's what I came up with: (5 gallons with a 60% brewhouse eff)

Extra Special Braggot:

2.25# Marris Otter
10 oz CaraPils
8 oz Biscuit Malt
8 oz Honey Malt
4 oz Aromatic Malt
5 # orange blossom honey
1 oz EKG (hop tea method)
.5 oz EKG (Dry Hop in carboy)
S-04 Yeast

Mash the Grain Bill at 156 for an hour, sparge as normal, cool to blood warm, Add honey and hop tea. Transfer to carboy and pitch yeast. Dry Hop in secondary.

What do you guys think? any corrections/suggestions?

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Primary:Baker Street Brown, Belgian Draak Strong Ale, EngCid XI, Late Shipment Bitter, EngCid X, DunkleWit
Clearing:Mead, Apple Wine
Aging:Well It Ain't English...Pale Ale, Son of Highlander 80/-, ButterBeer, EngCid IX, Fig Melomel, EngCid IIX, ESBB, EngCid VII, EngCid VI, Acerglyn, Arrakis Ale, EngCid V, EngCid IV, EngCid III, EngCid II, EngCid I, Restorative Tonic Metheglyn, Ballistæ Cyser, Mayan Gold Mead, Aztec Blood Mead, EngCidv0.2, Pineapple Wine II, Pineapple Wine, Papple Cider

Warrior

Recipes 

I was thinking about making a braggot myself and your recipe sounds interesting. I'm thinking of upping the mash temp because of how fermentable the honey is, maybe 160 deg? I have 5lbs of honey and could use the yeast cake from a 1968 Wyeast that I need to transfer off an ESB.

Freezeblade

Recipes 

Well, it's been in primary 4 days now, no signs of slowing down. I think it might turn out too dry from the mash temp, but I'm hoping that the carapils will help that, I can't wait to try the hydrometer sample, it smells great. I ended up scrapping the hop tea thing and just doing a full 60min boil with hop additions at 60, 30, and 0. I also took the Aromatic out and replaced it with Special B

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Primary:Baker Street Brown, Belgian Draak Strong Ale, EngCid XI, Late Shipment Bitter, EngCid X, DunkleWit
Clearing:Mead, Apple Wine
Aging:Well It Ain't English...Pale Ale, Son of Highlander 80/-, ButterBeer, EngCid IX, Fig Melomel, EngCid IIX, ESBB, EngCid VII, EngCid VI, Acerglyn, Arrakis Ale, EngCid V, EngCid IV, EngCid III, EngCid II, EngCid I, Restorative Tonic Metheglyn, Ballistæ Cyser, Mayan Gold Mead, Aztec Blood Mead, EngCidv0.2, Pineapple Wine II, Pineapple Wine, Papple Cider

summersolstice

Recipes 

I personally wouldn't try an ESB or other more heavily hopped style for a braggot. Honey aroma and flavor tends ferment out of a braggot anyway and I feel that heavier hopped styles will kill any honey essence that may remain. For that reason I prefer maltier styles for braggots. It takes experimentation though, and you can decide for yourself whether you prefer one style over another.

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Mead: It's what's for breakfast.

Drunken Friar Cellars

kinghellsfire_NZ

Recipes 

i work at a brew pub and we do a golden ale braggot and i must say the honey flavour is strong. The brewer says about honey is that the amount of sugar isn't always the same so it can be difficult to hit your target FG.

feyr47

Recipes 

I totally agree with king. the honey aroma comes through in my braggots strong and true. solstice are you boiling your honey? that might lead to less honey flavor. i add my honey after the boil is done but while the wort is still hot.