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zaprozdower 05-28-2009 02:12 PM

Braggot Recipe?
 
Anyone have a good Braggot recipe? I have 5 pounds of cheap Sam's club honey that I need to put to use and there aren't that many recipes out there...

Arkador 05-28-2009 04:24 PM

Let me google that for you

there are some out there.

Hegh 05-28-2009 07:59 PM

I plan to make this one sometime, but I haven't tried it yet: Braggot (the second one, next to the picture at the bottom).

malkore 05-28-2009 10:21 PM

I've only made one braggot, and its still aging in the bottle, so I don't want to share my recipe since its not exactly 'proven'.

mine was essentially based on an irish red ale recipe, and then I added enough honey to put me well over 10% ABV per the yeast I was using.

a typical mead has anywhere from 2lbs to 3.5lbs of honey per gallon of finished product.
so depending on the gravity of your wort, 5lbs might be just enough for a 5 gallon batch. Definitely enough for a smaller batch.

I've used sam's club honey many times, with positive results.

STEVENJAN 05-29-2009 06:11 AM

My Plan
 
Here's what I plan on doing. My Daughter wants an apple beer. I bought 1# of Amber Ale DME. I'll use 2# of honey also. Dissolve those in 1 Gal. boiled water. Return to heat. Boil for fifteen minutes. Cool the water in the sink with ice water. Add them to a gallon of 100% apple juice in the fermenter after sanitizing. Top off to 2 gallons. Proof my Ale yeast I bought when I got the DME. Pitch the yeast and agitate, wait three weeks or more. Bottle/prime and set aside for 2-3 weeks. Refrigerate for 48 hrs. minimum and drink. Hope for the best. Kind of a beer/mead/wine. Braggot?

See any problems anyone?

This goes in the fermenter right after I bottle my wheat beer.
Nothing ventured, nothing gained.

STEVENJAN 05-29-2009 06:18 AM

My Plan
 
Here's what I plan on doing. My Daughter wants an apple beer. I bought 1# of Amber Ale DME. I'll use 2# of honey also. Dissolve those in 1 Gal. boiled water. Return to heat. Boil for fifteen minutes. Cool the water in the sink with ice water. Add them to a gallon of 100% apple juice in the fermenter after sanitizing. Top off to 2 gallons. Proof my Ale yeast I bought when I got the DME. Pitch the yeast and agitate, wait three weeks or more. Bottle/prime and set aside for 2-3 weeks. Refrigerate for 48 hrs. minimum and drink. Hope for the best. Kind of a beer/mead/wine. Braggot?

See any problems anyone?

This goes in the fermenter right after I bottle my wheat beer.
Nothing ventured, nothing gained.

Oh yeah, I forgot. I plan on using the apple jug for a JAOM mead. Not the bread yeast though. I got the raisins.

malkore 05-29-2009 10:22 PM

Quote:

Originally Posted by STEVENJAN (Post 1351470)
Here's what I plan on doing. My Daughter wants an apple beer. I bought 1# of Amber Ale DME. I'll use 2# of honey also. Dissolve those in 1 Gal. boiled water. Return to heat. Boil for fifteen minutes. Cool the water in the sink with ice water. Add them to a gallon of 100% apple juice in the fermenter after sanitizing. Top off to 2 gallons. Proof my Ale yeast I bought when I got the DME. Pitch the yeast and agitate, wait three weeks or more. Bottle/prime and set aside for 2-3 weeks. Refrigerate for 48 hrs. minimum and drink. Hope for the best. Kind of a beer/mead/wine. Braggot?

See any problems anyone?

This goes in the fermenter right after I bottle my wheat beer.
Nothing ventured, nothing gained.

what ale yeast? if its a lower attenuating yeast, this is gonna end up very very sweet because there's so much sugar.

It won't be too beer-like without hops. It'd be somewhere between a cyser and a braggot...in the mead family since so much honey is being used.

STEVENJAN 05-30-2009 12:29 AM

Yeast For My Braggot/mead/apple Wine
 
Quote:

Originally Posted by malkore (Post 1353052)
what ale yeast? if its a lower attenuating yeast, this is gonna end up very very sweet because there's so much sugar.

It won't be too beer-like without hops. It'd be somewhere between a cyser and a braggot...in the mead family since so much honey is being used.

I'm really not sure what to call it.

I have a Nottingham Danstar brewing yeast.
I do have an extra Cote des Blancs Red Star yeast but I thought it might be too wine- like as opposed to beer-like.
I was advised at my local beer supply to not add hops. He did suggest that i use a yeast that would give higher alcohol content.

JORY 10-25-2011 02:21 PM

Not sure what to call it either but it sounds like it might be mighty tasty. We do alot of mead experiments in this house and you have sparked my interest

Hegh 10-28-2011 09:03 PM

I'm curious too; did you end up making this? How did it come out?


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