Hello all; first time poster, first time partial masher. I've been brewing braggots, beers, and wines for about a year now, and I figure its time to get a bit more complex than pure extracts. Two problems, though. One, Braggot recipes are hard enough to find as is, let alone one meant to brew closer to a beer (good to drink in less than a year). Two, I have very little idea what I'm doing, so far as getting a particular flavor from different malts.
I know that I want something close to NB Fat Tire, malt flavor wise, and I think I have an alright selection to that end, though I wouldn't mind something close to NB Abbey. I'm not too sure on my hops selctions though, mostly because I don't have that much experiance with many varieties. I think that hop-wise I'm looking for more spicy, herby, and floral, but I am open to suggestions.
So, without further adieu...
Amber Braggot [to be named]
BJCP 2004 - 26B Braggot
5.00 lb [Clover]Honey (1.0 SRM) Sugar 48.4% (added to primary)
3.00 lb Pale Liquid Extract (8.0 SRM) Extract 29.0 % (late boil addition)
1.33 lb Pale Malt (2 Row) US (2.0 SRM) Grain 12.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.8 %
0.25 lb Special Roast (50.0 SRM) Grain 2.4 %
0.25 lb Victory Malt (25.0 SRM)
5.00 lb Honey (1.0 SRM) Sugar 48.4 %
Total grains for mashing: 2.33 lbs
0.50 oz Goldings, East Kent [5.00%] (60 min) Hops 11.1 IBU
0.50 oz Goldings, East Kent [5.00%] (20 min) Hops 6.7 IBU
0.50 oz Williamette [5.50%] (15 min) Hops 6.1 IBU
0.50 oz Williamette [5.50%] (5 min) Hops 2.4 IBU
California Ale (White Labs #WLP001)
Estimated Original Gravity: 1.071 SG (1.060-1.130 SG)
Estimated Final Gravity: 1.016 SG (1.004-1.025 SG)
Estimated Color: 10.0 SRM (3.0-16.0 SRM) Color [Color]
Bitterness: 26.3 IBU (0.0-50.0 IBU) Alpha Acid Units: 1.6 AAU
Estimated Alcohol by Volume: 7.2 % (6.5-14.0 %)
Boil Volume: 2.83 gal
Boil Time: 60 minutes
Efficiency: 75%
I know that I want something close to NB Fat Tire, malt flavor wise, and I think I have an alright selection to that end, though I wouldn't mind something close to NB Abbey. I'm not too sure on my hops selctions though, mostly because I don't have that much experiance with many varieties. I think that hop-wise I'm looking for more spicy, herby, and floral, but I am open to suggestions.
So, without further adieu...
Amber Braggot [to be named]
BJCP 2004 - 26B Braggot
5.00 lb [Clover]Honey (1.0 SRM) Sugar 48.4% (added to primary)
3.00 lb Pale Liquid Extract (8.0 SRM) Extract 29.0 % (late boil addition)
1.33 lb Pale Malt (2 Row) US (2.0 SRM) Grain 12.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.8 %
0.25 lb Special Roast (50.0 SRM) Grain 2.4 %
0.25 lb Victory Malt (25.0 SRM)
5.00 lb Honey (1.0 SRM) Sugar 48.4 %
Total grains for mashing: 2.33 lbs
0.50 oz Goldings, East Kent [5.00%] (60 min) Hops 11.1 IBU
0.50 oz Goldings, East Kent [5.00%] (20 min) Hops 6.7 IBU
0.50 oz Williamette [5.50%] (15 min) Hops 6.1 IBU
0.50 oz Williamette [5.50%] (5 min) Hops 2.4 IBU
California Ale (White Labs #WLP001)
Estimated Original Gravity: 1.071 SG (1.060-1.130 SG)
Estimated Final Gravity: 1.016 SG (1.004-1.025 SG)
Estimated Color: 10.0 SRM (3.0-16.0 SRM) Color [Color]
Bitterness: 26.3 IBU (0.0-50.0 IBU) Alpha Acid Units: 1.6 AAU
Estimated Alcohol by Volume: 7.2 % (6.5-14.0 %)
Boil Volume: 2.83 gal
Boil Time: 60 minutes
Efficiency: 75%
