ghpeel

Recipes 

Hello all, I was looking for some advice on how this Braggot might turn out:

4lb Vienna Malt
4lb Honey (at flameout)
1lb Honey Malt
6oz Aromatic
6oz Crystal 120L
6oz Cara-Pils
4oz Lactose
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White Labs Kolsch Yeast
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Mash at 155F
1.066 Starting
1.0?? Final
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1.75oz EKG at 60min
1.00oz EKG at flameout

I'm looking for sort of a sweet, amber braggot with a lot of honey/flowery/malty character & aroma.

Big question: Will this braggot be slightly sweet from the mash temps & unfermentables? Increase or decrease them? And will it taste anything like what I'm shooting for?

I'm planning on maybe 3-4 weeks in the primary, then 2-3 weeks at 35F, then bottling. Would fresh yeast be necessary to bottle? Is the lagering necessary, or should I just do a primary, then bottle, then age for a few months in the bottle?

I'd love any advice you Braggot makers have out there.

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Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot

commonsenseman

Recipes 

Did you ever make this?

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"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Redneck Metheglin
1 Gal: Grape Concentrate Wine
1 Gal: Backyard Grape Wine
5 Gal: Oatmeal Stout
5 Gal: Citrus Pale Ale

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Bottled: St Paul Porter, DIIIPA, Strawberry Melomel, Rhubarb Melomel, Oktoberfest, Barley Bracket, Munich Helles, Black Bracket
Kegged: 12/12/12, Citrus IPA