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Awesome, thanks. I've never even had a braggot, truth be told! EKG at 5-6% AA added at 60min gives about 20 - 25 IBU. My instinct is also to bump it up a touch, but I reckoned playing it safe is maybe the way to go on the first batch. Also, I think I'll take out 1lb of wheat and add 1lb vienna...

Wondering if you have any advice on this 5 gallon BOMM braggot recipe: 3lb Pilsner 3lb Vienna 1lb Munich 1lb Wheat 0.3lb Midnight Wheat 0.4 Special B 8lb honey (wildflower, probably) 1 oz UK Kent Goldings (60 min) Wyeast 1388 I was thinking to bottle half and rack the other half onto...

Hi all, Long time beer brewer. Long time mead maker. First braggot. Here's what I'm thinking. I want the color to be dark and let both grains and honey speak. On the strong side, but not overtly sweet, and with decent head. I've made beer and mead with Wyeast 1388 (as per BOMM method) and...

Worked great with English yeast - Imperial A9 Pub. As others have noted, it's a wonderful base with lots of potential. I can easily imagine adding some pumpkin and spices... Satisfying dense (but not sweet) maltiness and bitterness upfront, trailed by a touch of esters, a touch of floral, a...

Ah man, if there was ever to be a house beer, this would be it. I made one change, using a local floral wildflower honey instead of the golden syrup. Multi-layered! Nice crisp, solid-but-light bitterness upfront (refreshing!), for which the marmalady-ness vs floral clash works as a perfect...

The LHBS was seriously short on stock and when you're in there with a toddler, you've got to improvise. I remembered the presumption against Victory/Biscuit... but wanted to do something a bit different than the original... so this happened last night: 8lb MO 0.5lb Melanoidin 0.5lb Victory...

Considering a modified recipe. Thoughts? Swapped out the toasted malt (did it last time, not sure it added much) for 2lb of light munich. Happen to have some belgian coffee kiln malt, which, combined with 0.5lb flaked oats, I'm hoping will add a little cappuccino-ness. English pub yeast for a...

Anyone done this with 34/70 or any other lager yeast?

Looking for a warm fermented 34/70 recipe. Preferably something unusual - spicy, fruity, whatnot. Any good ones? Warm fermenting that 34/70 on a Kentucky Common at present.

Looks and sounds like my perfect beer, pretty much. Tasting it in my mind... Miraculix, any thoughts on replacing the golden syrup with a mildly floral wildflower honey?

Boiling a new version later (thoughts welcome): 2lb Pilsner 1lb rye malt 9oz marris otter 1lb english coffee malt 12oz carabrown 10.5oz dme 10.2oz crystal 60L 1oz saaz at 60min. That'll yield 3 gal of wort (1.060). To which will be added 2 gal apple juice. US-05 to ferment.

Coming to the boil right now.... hmmm.... rich, toasty.

Ok, I think I'm going to drop the rye. It is a favorite, but maybe best saved for the next brew. I'll up the pilsner by 1lb. I'll scale down the carabrown to 4oz. And I'll drop the black malt. I wanted the 2oz of black malt mostly for the color, and a hint of roast. Will it really be so...

Maybe drop the (flaked or malted or both) rye?

I imagine a nice toasty lager, slightly spicy, slightly floral, solid body, but well balanced by mid-level bitterness. I started with designing a czech lager, but couldn't resist adding rye. Couldn't choose between pilsner/vienna/munich, so did a bit of them all. I love too much. Any and all...

I think I might do a graf (apple-y beer; see Brandon O's / Gunslinger's Graf): 3lb Pilsner 2lb DME 8oz english coffee malt 8oz carabrown 4oz crystal 60L 4oz Franco-Belges Kiln Coffee malt 3oz black malt 1oz saaz at 60min. That'll yield 2.5 gal of wort. To which will be added 3 gal apple...

I like fragrantly malty beers - browns, malty lagers - more toasty than coffee, usually. Hoppy very welcome too. Could totally try do a stout. If the beer's good, I can roll with any style.

Yes indeed

Should have added: they are bagged separately.

Any grain bill ideas? I can supplement from LHBS (limited selection). Any hop combos to go along with it?