coffearobusta42
Member
Hi all,
I am thinking of making my first braggot. I want it to be a small braggot that will highlight both honey and malt. I want roughly half of the fermentables to come from honey, as measured by their ppg contribution. So far I have come up with this formulation, using Brewcipher:
Honey Blonde Braggot
For a 2.5 gal batch...
Original Gravity: 1.037 Final Gravity: 1
ABV: 4.9% (traditional), 4.8% (more accurate)
Tinseth IBUs: 17 (Modified Tinseth IBUs: 17)
SRM: 6
Pounds Grain, Fermentable, Other
0.6 DME, Traditional Dark, Briess
0.5 Pale Ale Malt, Rahr
0.25 Flaked Barley
1.5 Avocado Honey (add in secondary)
Hop Type Ounces Boil Time
Styrian Golding P 0.1 60
Styrian Golding P 0.4 15
Styrian Golding P 0.5 7
Yeast
WLP013 - London Ale
My thinking is that these ingedients will compliment each other, but I am no expert.
The Traditional Dark DME is described as "intense, sweet and malty". Using the pale ale malt and flaked barley for some graininess and head retention. Avocado honey is dark in color, with a rich, buttery taste and notes of carmelized molasses. Styrian Golding is an aroma hop that is mild, sweet, earthy, and spicy. The yeast is described as having a complex, oakey ester character.
Any thoughts? Does this sound good?
I am thinking of making my first braggot. I want it to be a small braggot that will highlight both honey and malt. I want roughly half of the fermentables to come from honey, as measured by their ppg contribution. So far I have come up with this formulation, using Brewcipher:
Honey Blonde Braggot
For a 2.5 gal batch...
Original Gravity: 1.037 Final Gravity: 1
ABV: 4.9% (traditional), 4.8% (more accurate)
Tinseth IBUs: 17 (Modified Tinseth IBUs: 17)
SRM: 6
Pounds Grain, Fermentable, Other
0.6 DME, Traditional Dark, Briess
0.5 Pale Ale Malt, Rahr
0.25 Flaked Barley
1.5 Avocado Honey (add in secondary)
Hop Type Ounces Boil Time
Styrian Golding P 0.1 60
Styrian Golding P 0.4 15
Styrian Golding P 0.5 7
Yeast
WLP013 - London Ale
My thinking is that these ingedients will compliment each other, but I am no expert.
The Traditional Dark DME is described as "intense, sweet and malty". Using the pale ale malt and flaked barley for some graininess and head retention. Avocado honey is dark in color, with a rich, buttery taste and notes of carmelized molasses. Styrian Golding is an aroma hop that is mild, sweet, earthy, and spicy. The yeast is described as having a complex, oakey ester character.
Any thoughts? Does this sound good?
