I want to make a mead with barley grains, but not really make a "true" braggot. There seem to be many ways of making one, but not in the fashion I have in mind. Which brings me here.
Has anyone made any where honey is 100% of the fermentables and used only specialty grains for added flavor, body and color?
My thoughts were a traditional semi-sweet recipe and adding some roasted barley (brewed like a tea) prior to pitching yeast.
Thoughts?
Has anyone made any where honey is 100% of the fermentables and used only specialty grains for added flavor, body and color?
My thoughts were a traditional semi-sweet recipe and adding some roasted barley (brewed like a tea) prior to pitching yeast.
Thoughts?