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fargo234 · 09-05-2011, 04:48 AM

I want to make a mead with barley grains, but not really make a "true" braggot. There seem to be many ways of making one, but not in the fashion I have in mind. Which brings me here.

Has anyone made any where honey is 100% of the fermentables and used only specialty grains for added flavor, body and color?

My thoughts were a traditional semi-sweet recipe and adding some roasted barley (brewed like a tea) prior to pitching yeast.

Thoughts?

**biochemedic** · 09-05-2011, 11:01 AM

I've thought of this as well, but have not attempted it. I think it would come out interesting, and I'd certainly give it a shot.

To further fuel your idea box, you might want to look into threads about "cold steeping" grains...sometimes used with darker grains to avoid having too many tannins/astringency from the darker grains. I don't think it's as much of an issue with roasted barley, but with other dark malts like black patent, Carafa III, etc.

Please post back if you make a batch...

fargo234 · 10-08-2011, 11:41 PM

Made this 1 gallon batch just an hour ago.

4 lbs honey
1 sliced up orange
25 raisins
2 oz. black patent malt
L-D47 yeast
1/4 TSP Fermex (DAP + yeast hulls) nutrient mix

I took the basic recipe found on http://www.stormthecastle.com/mead/ and added the black patent malt. I decided 2 oz. was good based entirely upon the good feelings I was having at the time.

I don't do tea. I do coffee. So I brewed those 2 oz. in my Braun coffee maker. The smell was great and the taste was nice.

What was unexpected was the O.G. of this bad boy. Black as night and 1.144 - 1.149. My Hydrometer only goes to 1.135. I had to guess.

Initial tasting shows promise. I'll post in about a month when I rack.

**biochemedic** · 10-09-2011, 01:18 AM

It's amazing what a pretty small quantity of really dark malt will do to the color...

WIMARIPA · 10-09-2011, 01:46 AM

I like this idea dark/specialty grains for tannins and mouthfeel instead of tea and raisins

Pith · 02-12-2012, 10:39 PM

How did this turn out?

fargo234 · 05-28-2012, 12:53 PM

Okay. It's time to satisfy the curious. How did this mead turn out? Would I make it again? Would I serve it to my friends?

In order: Badly. No. Only if I want to laugh while they make faces using muscles they've never used before.

I actually made two batches. One as written above, and one without the malt. They both came out tasting like turpentine smells. I attribute this to the oranges.

For my next batch, if and when, I'll skip the fruit and stick with just honey.

MasterJeem · 05-28-2012, 05:14 PM

that d-47 is very touchy stuff. you didnt let it warm up while it was fermenting, did you?

roadymi · 05-28-2012, 09:39 PM

have patience with it!!!!! Give it another year to age at least.

fargo234 · 05-28-2012, 09:50 PM

Quote:

Originally Posted by MasterJeem

that d-47 is very touchy stuff. you didnt let it warm up while it was fermenting, did you?

It did ferment a tad warm. I let it sit in the primary for about 2 months at 76ºF. Then for about 3 months in a secondary between 68º and 74º. Room temperature in Houston during fall and winter can vary.

I've got it sitting capped (it's in a 4 liter wine bottle, about 2/3 full) at room temp now (avg 77ºF, the heat index outside is 99ºF, so getting cooler than that would be EXPENSIVE).

I've got plans to build an insulated closet in my garage with a window a/c unit so that I can better control fermentation conditions. My wife is so excited (not sure how to convey dripping sarcasm, just pretend you can see a 5'1" woman with a slightly raised eyebrow saying, "You're gonna build a what? It's gonna cost WHAT?").