Curious what all the beer brewers/mead makers think of this recipe....
It's a 4 gallon batch
The Grain Bill (60 min mash)
Flaked Barley 0.5lbs
80L Caramel Malt 1.0lbs
Roasted Barley 1.0lbs
The Boil (60 min)
Target 10% Hops 0.5oz for 60 min
Target 10% Hops 0.5oz for 30 min
East Kent Golding 5% Hops 0.5oz for 15min
Irish Moss 1tsp for 15min
Buckwheat Honey 3.5lbs
White Labs Irish Ale WLP004
2 quart starter (1.035 og) made 60 hours prior to brewing, this stuff grows like crazy
Overshot my target OG of 1.040 by a hair, hitting 1.044-1.045, I could have probably diluted it down because this will take the yeast just past its predicted tolerance but with some care and the huge starter I don't forsee a problem.
It is dark, like no light getting through it Guiness style dark, which was obviously the goal, should be right around 45.9 IBU's, sample of wurt/must tasted pretty good so very optomistic of where it'll be post ferment
That just made me wonder, since 3.5lbs of the 6lbs of fermentables comes from honey, which keeps it well within the braggot category, instead of a honey beer. Does that make it a must or a wurt or is there another secret classification for this....maybe there should be
Comments? Complaints? Opinions?