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Old 12-02-2011, 08:42 PM   #21
commonsenseman
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Originally Posted by MrOrange View Post
From what I always heard, for it to be considered a braggot it needs at least 50% of the fermentables to come from honey. Otherwise i think it is considered a honey beer. But then again, what do i know
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yeah, I agree wtih mrorange - I think a substantial amount of fermentables should come from the honey in order to classify as a braggot.

otherwise it's just beer with honey.
Well, that seems to be what everyone thinks. I just can't find evidence that it's true. From the BJCP site: "The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers." At the end of that section it does say: "Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer." But what does "relatively low" mean? Relative to what?

"Substantial" can mean different things to different people anyway.

Just my .02


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Old 12-02-2011, 09:28 PM   #22
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i think its kinda open to interpretation. you should know if what you have tastes more like a braggot than a honey beer. if they're that close then pick which one you like. obviously if there's only a pound or so of honey in a 5 gal batch it won't be very braggot like.



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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 12-03-2011, 12:44 AM   #23
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indeed. BJCP isn't end-all-be-all

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Old 12-03-2011, 12:50 AM   #24
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indeed. BJCP isn't end-all-be-all
True, and FWIW, I don't think Schramm defines "braggot must have xx% honey to qualify" and one of his recipes has 11lbs of grain, and 9lbs honey..
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Old 12-03-2011, 01:13 PM   #25
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not necessarily. i mean if you do it right you can create any gravity/volume combination you want.
You could, but I don't have a refractometer, and without that it would be a hassle. I go with the 1/3-2/3 split.


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