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Old 04-08-2009, 07:31 AM   #1
Sum1Stu
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Default Braggot mmm...

Ive made my first braggot, small batch only about 1gal. I only did this because the beer kits im using are for 23l and my bucket holds 20, so I save 200g of the extract and used it in this braggot.

Basically its just a coopers draught, mixed with honey to an sg of 1.070.

I doubt itl come out good, I should have used more malt extract though

Can anyone tell me why malt extract beers dont ferment totally dry ? I actually like the residual sweetness and Id want to have some in my braggot ?

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Old 04-09-2009, 01:00 AM   #2
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Caramel
Munich

Any unfermentable sugar addition such as Malto-Dextrin and Lactose can also raise sweetness.

What type of yeast did you use?

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Old 04-09-2009, 07:31 AM   #3
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Well in this case I used lalvin ec 1118 which usually ferments everything completly dry, so quick.

Will this happen with my braggot ?

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Old 04-09-2009, 12:36 PM   #4
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I would say yes its going to be very dry. That yeast will eat every single sugar in there and be waiting for more as its tolerant up to 18%.

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Old 04-09-2009, 07:29 PM   #5
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But it wont be able to eat up some of the sugars in the malt correct ?

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Old 04-09-2009, 10:38 PM   #6
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Well right yeast strains don't attenuate at 100% when they do their job, so there will be some left over sugars but not much. Not positive what ec 1118 attenuates at but I would guess its 75-80% range? In any event with high alcohol tolerance and higher attenuation its going to finish pretty dry.

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Old 04-11-2009, 02:38 PM   #7
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EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer. It will ferment out pretty dry, but a lot of residual gravity are very short chain starches called dextrines. They are between four and 20 sugars long and they add body and sweetness. 1118 will chew away on some of these, but some will also remain.

Give the braggot a good long secondary 1 - 3 months and then it should be on its way to pretty tasty. They are good served still, but at 1.070 you might want to carb this one up when it is ready.

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Old 04-20-2009, 02:36 AM   #8
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I am going to bottle, my small batch I made will not do good in a secondary because of ulllage, or airspace. Gravity is at 1.010 and I just racked off and right now their sitting in bottles with the caps on, but not sealed.


I tasted a small sample, and it seems very strong and bitter. Might be from the yeast and because its soo young still...Im starting to hate ec-1118 but its all I can get my hands on at these winery stores.

Im gonna find a good beer supply store soon...

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Old 04-25-2009, 10:26 AM   #9
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Ok guys, this wasnt a good idea to rack, the ferment is pretty stuck now and might have given up.

Also the taste is very malty/hoppy, it might be because I used too much malt extract/water ratio. Is it safe to dilute it with 20% water ? Or perhaps even 20% of my basic mead which is still finishing fermenting in an airlocked carboy ?

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Old 04-26-2009, 05:20 PM   #10
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Was your extract pre-hopped? If so, I could see this being quite on the bitter side, and needing some extensive aging to mellow out. Back sweetening or combining with mead could help too.

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