I am planning on doing a stout braggot this Christmas to drink next year. I have no experience with the style whatsoever, nor with using honey in just about any capacity.
First question: What type of grains should I use? Can I pretty much take my favorite stout recipe and just add honey? I was thinking about a chocolate stout some time ago, would the roasted/coffee flavors work for this style?
Second: What type of honey would work best? I have about 12 lbs of wildflower honey and I am hoping this would work so I don't have to buy more.
Third: Yeast? My recipe for the chocolate stout used whitelabs Irish ale (WLP004). Would this attenuate too low for my SG? I am calculating about a 1.11 SG for the braggot.
Lastly: I was thinking about starting fermentation and then adding the honey after high krausen. Hoping that would make it easier on the yeast. Is this a common practice?
Thanks for any help.
Beer, happy Produce of our Isle/Can sinewy Strength impart,
And wearied with Fatigue and Toil/Can cheer each manly Heart.
Labour and Art upheld by Thee/Successfully advance,
We quaff Thy balmy Juice with Glee/And Water leave to France.
Genius of Health, thy grateful Taste/Rivals the Cup of Jove,
And warms each English generous Breast/With Liberty and Love!
(Rev James Townley, 1751)