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-   -   When does beer w/ honey become braggot? (http://www.homebrewtalk.com/f30/when-does-beer-w-honey-become-braggot-381456/)

ChrisVZ 01-14-2013 06:59 PM

When does beer w/ honey become braggot?
 
Just made a honey ale and used 5 lb of honey along with 6lb of light malt. Would this technically be considered braggot? Right now I am calling it blonde honey ale just because I used more malt than honey.
Side note... Smells coming from the fermenter are fantastic.

jackfrost 01-15-2013 04:02 AM

Keep me updated on this I would Pike to know how it comes out.

fatbloke 01-15-2013 04:33 AM

IMO it ceases to be a honey beer when the main source of flavours come from honey rather than malt.

But as there is no real standards you could indeed, term it a braggot if you wanted.....

The_Professor 01-15-2013 04:48 AM

I understood when the honey and malt are around 50/50 you are talking braggot.

CityOChampBrew 01-15-2013 04:56 AM

sounds like a braggot to me, but call it what you want. hope it tastes amazing

ChrisVZ 01-15-2013 05:10 AM

@jackfrost, I based my recipie on a belgian grand cru kit that I made before. That kit only used 2 lbs of clover honey. For this one, I used 5lb from a local beekeeper, a raw dark fall wildflower variety with great flavor and aroma. A bit on the expensive side at $4/ lb, but I wanted some quality honey, not the overprocessed stuff at my local supermarket. I used pilsner LME, 1 lb caramel 10L steeping grains, 1 oz centennial bittering hops, 1 oz cascade @ 30 min. I chose not to add any hops at flameout so the honey flavor would not be overpowered by hop aroma. At flameout I added the honey, 1oz bitter orange peel, and 1oz of crushed corriander. Pitched with a 1/2 gal starter of wyeast belgian strong ale yeast. OG was 1.080. Depending on the amount of honey flavor left after primary, I may secondary with a pound or 2 of orange blossom honey.

ChrisVZ 01-15-2013 05:14 AM

Quote:

Originally Posted by CityOChampBrew
sounds like a braggot to me, but call it what you want. hope it tastes amazing

Thinking of naming it "Crooked Stinger".

kingboomer 01-15-2013 02:05 PM

This sounds AMAZING! Subbed to find out how it turns out!


-Kingboomer

ninjaginger 01-16-2013 12:39 AM

This does sound very good. How long are you going to let it ferment/condition for?

ChrisVZ 01-16-2013 05:02 AM

I don't really have a timetable for fermentation. It will remain in primary for 2-3 weeks before I start taking gravity samples. When it is stable, it will most likely secondary for a month or so, or until it clears. Whether aging will be with aditional honey depends on how it tastes. If it is good, I will only use a couple tablespooons of table sugar to promote a good layer of CO2 for aging. Then it will be bottled. I'm gonna stick a case in the basement for long term aging. The other case will be for myself and my friends who appreciate homebrew. Maybe a six pack to share at a local beer festival if I am lucky enough to get tickets again this year.


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