low gravity braggot

rexbanner · 10-16-2010, 03:08 AM

Can anyone give me any advice on a basic recipe? I was thinking:

3 lbs LME
1 lb c-60
4 lbs honey
1 oz northern brewer @60

safale-05

Any suggestions? Which would taste better, c-20 or c-60? Any better dry yeast choice than 05?

malkore · 10-16-2010, 03:50 AM

I'd run it through a recipe calculator to see exactly what your gravities and IBU's are going to be.

I've only done one braggot, and it was essentially an irish red ale, and then I threw honey at it until 50%+ fermentables were honey. Its not too bad, almost has a barleywine quality to it since I used an ale yeast as well, its not dry.

I would also give it some yeast nutrient and energizer to keep the yeast happy on all that nutrient void honey.

lumpher · 10-16-2010, 04:05 AM

only braggot i did was a honeybee ale type, but go for that recipe. it should come out crisp, light, and thirst-quenchable

**GTG** · 10-16-2010, 05:49 AM

Quote:

Originally Posted by malkore

I've only done one braggot, and it was essentially an irish red ale, and then I threw honey at it until 50%+ fermentables were honey. Its not too bad, almost has a barleywine quality to it since I used an ale yeast as well, its not dry.

I would also give it some yeast nutrient and energizer to keep the yeast happy on all that nutrient void honey.

I've done a single braggot so far also. I did this same basic recipe earlier this year. Some possible differences were that I did a late extract addition to a partial boil, added an extra 3/4 ounce of hops at the end of the boil and added cranberries to the primary fermentation.
I've tried 2 tasters since bottling it on the 4th of July and it tasted pretty sweet and barleywine-like. I hope it starts to really shine up well this month as I look forward to sharing it with my dad at Thanksgiving this year.

I've got a couple of 22 oz Widmer Brothers Reserve, Prickly Pear Braggots out in the fridge that I'm looking forward to trying, enjoying and attempting to clone.

GTG

rexbanner · 10-16-2010, 02:44 PM

Quote:

Originally Posted by malkore

I'd run it through a recipe calculator to see exactly what your gravities and IBU's are going to be.

I've only done one braggot, and it was essentially an irish red ale, and then I threw honey at it until 50%+ fermentables were honey. Its not too bad, almost has a barleywine quality to it since I used an ale yeast as well, its not dry.

I would also give it some yeast nutrient and energizer to keep the yeast happy on all that nutrient void honey.

Bumped the NB down to 0.5 oz. Gives me 1.054 OG, 18 IBUs.

I just want a nice-tasting braggot that will be done by Christmas.