Gfei
Well-Known Member
Hey all, just wanted to try and get a bit of a sanity check on a braggot recipe I'm working on. Looking to do something BIG that I can age (years/decades if it will allow it). I pulled the recipe from this forum somewhere... and made a few tweaks to simplify a bit.
My biggest concern at the moment is the hopping rate, does what I have look reasonable? Or should I aim higher? The original recipe had a massive amount of hops (beersmith calculated it at something like 160 IBU) but that seemed excessive to me.
My plan for fermentation is get the base beer started, then add the honey in installments later. I may end up adding a dry mead yeast or champagne yeast once I start making honey additions.
Anyway, comments or criticism is welcome. Here's the recipe and stats.
Thanks a lot.
Beer Profile
Brew Type: All Grain Date: 4/20/2012
Style: Braggot
Batch Size: 12.00 gal
Boil Volume: 14.01 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00 %
Estimated Original Gravity: 1.120 SG
Estimated Final Gravity: 1.028 SG
Estimated Color: 29.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 12.21 %
Ingredients
5 lbs Extra Light Dry Extract (added at end of boil)
8 lbs Pale Malt (2 Row) US
6 lbs Rolled Oats
5 lbs 8.0 oz Caramel/Crystal Malt - 40L
1 lbs 8.0 oz Chocolate Malt
8.0 oz Caramel/Crystal Malt -120L
4.0 oz Roasted Barley
3.00 oz Chinook [13.00 %] (60 min)
3.00 tsp Yeast Nutrient
20 lbs Honey (1.0 SRM) (Added during fermentation)
1 Pkgs Nottingham Yeast
My biggest concern at the moment is the hopping rate, does what I have look reasonable? Or should I aim higher? The original recipe had a massive amount of hops (beersmith calculated it at something like 160 IBU) but that seemed excessive to me.
My plan for fermentation is get the base beer started, then add the honey in installments later. I may end up adding a dry mead yeast or champagne yeast once I start making honey additions.
Anyway, comments or criticism is welcome. Here's the recipe and stats.
Thanks a lot.
Beer Profile
Brew Type: All Grain Date: 4/20/2012
Style: Braggot
Batch Size: 12.00 gal
Boil Volume: 14.01 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00 %
Estimated Original Gravity: 1.120 SG
Estimated Final Gravity: 1.028 SG
Estimated Color: 29.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 12.21 %
Ingredients
5 lbs Extra Light Dry Extract (added at end of boil)
8 lbs Pale Malt (2 Row) US
6 lbs Rolled Oats
5 lbs 8.0 oz Caramel/Crystal Malt - 40L
1 lbs 8.0 oz Chocolate Malt
8.0 oz Caramel/Crystal Malt -120L
4.0 oz Roasted Barley
3.00 oz Chinook [13.00 %] (60 min)
3.00 tsp Yeast Nutrient
20 lbs Honey (1.0 SRM) (Added during fermentation)
1 Pkgs Nottingham Yeast