ghpeel
Well-Known Member
Hello all, I was looking for some advice on how this Braggot might turn out:
4lb Vienna Malt
4lb Honey (at flameout)
1lb Honey Malt
6oz Aromatic
6oz Crystal 120L
6oz Cara-Pils
4oz Lactose
----------------------
White Labs Kolsch Yeast
----------------------
Mash at 155F
1.066 Starting
1.0?? Final
----------------------
1.75oz EKG at 60min
1.00oz EKG at flameout
I'm looking for sort of a sweet, amber braggot with a lot of honey/flowery/malty character & aroma.
Big question: Will this braggot be slightly sweet from the mash temps & unfermentables? Increase or decrease them? And will it taste anything like what I'm shooting for?
I'm planning on maybe 3-4 weeks in the primary, then 2-3 weeks at 35F, then bottling. Would fresh yeast be necessary to bottle? Is the lagering necessary, or should I just do a primary, then bottle, then age for a few months in the bottle?
I'd love any advice you Braggot makers have out there.
4lb Vienna Malt
4lb Honey (at flameout)
1lb Honey Malt
6oz Aromatic
6oz Crystal 120L
6oz Cara-Pils
4oz Lactose
----------------------
White Labs Kolsch Yeast
----------------------
Mash at 155F
1.066 Starting
1.0?? Final
----------------------
1.75oz EKG at 60min
1.00oz EKG at flameout
I'm looking for sort of a sweet, amber braggot with a lot of honey/flowery/malty character & aroma.
Big question: Will this braggot be slightly sweet from the mash temps & unfermentables? Increase or decrease them? And will it taste anything like what I'm shooting for?
I'm planning on maybe 3-4 weeks in the primary, then 2-3 weeks at 35F, then bottling. Would fresh yeast be necessary to bottle? Is the lagering necessary, or should I just do a primary, then bottle, then age for a few months in the bottle?
I'd love any advice you Braggot makers have out there.