Braggot popularity
 

How popular are braggots? I'm looking for recipes/additions to bring up the gravity of our parti gyle second running.

Not very, you'd be hard pressed to find a commercial example. Personally, I don't like them.

Why not just ferment the second runnings as-is? Part of the attraction of parti-gyle is getting a small beer that can be consumed while waiting for the big one to finish.

I am a big fan of partigyling it up, but the problem is that you are stuck making a pretty strong beer, and if you're planning on adding some candi syrup or sugar, your gravity points will quickly get out of control. It limits you a little bit. It makes more sense to add fermentables to the second beer.

This is really a great idea.

weyerbacher sixteen is a braggot. the only commercial example i've ever found. but i haven't looked very hard.

it's pretty good too.

not necessarily. i mean if you do it right you can create any gravity/volume combination you want.

I say go for it, I'd just add enough honey to double your gravity.

I love braggots!

For a commercial example, check out White Winter Winery, they have two excellent braggots (they call them brackets).

I'm glad we have a small system easier for experimental brews. Just have to find a good source of honey.

Old Danish Braggot from Dansk Mjød is the first one that I had tried. I thought it was delicious. The second one that I had was made locally here, called Brother Adam's Bragget Ale from Atlantic Brewing Co. Again, delicious.

That being said, I have a 5 gallon batch of a braggot that I started last week. 9 lbs of honey, OG 1.112. Should be awesome when I try it 1-2 years from now :(

i had a prickley pear braggot once. it was pretty good! strong as hell, couldn't taste the prickley pear too much, but still good.

I parti-gyled the mash from my belgian dark strong on a whim (unplanned) into a small beer with honey added.

I had about 5 gallons of small beer at 1.028ish bumped it up to 1.041 with honey, bittered to ~18ibu with one 60 min addition of Hallertauer fermented with an older vile of WLP500 I had sitting around.

It came out pretty nice. It is really dry and has a good amount of yeast character.

This is not a typical braggot at all but I think it technically is a Partigyled belgian braggot.