Braggot recipe

I'm currently debating making a braggot so that I can have a "mead" on hand that tastes like people expect.

Amount Item Type % or IBU
5.00 lb Honey Malt (25.0 SRM) Grain 45.45 %
2.00 oz Fuggles [5.00 %] (20 min) Hops 27.7 IBU
6.00 lb Honey (1.0 SRM) Sugar 54.55 %

Does anyone have any recommendations or comments?

I've read conflicting reports on the mashability of Honey Malt, but most sources say that it has enough diastatic power to convert itself.

Whether it has enough diastatic power or not, I wouldn't want 5 lbs in a recipe. It has a pervasive sweetness that even the highly fermentable honey won't be able to balance out. I'd go mostly pale/pils, with .5-1 lbs of honey malt.

Ken Schramm, in his book The Compleat Meadmaker, gives this grain bill for something he calls a "Hefty Braggot":

Code:

[FONT="Courier New"]Braggot 
 
 
[B]Ingredients[/B]
 
Amount     Item                               
8 lbs      Pale Malt
2 lbs      Vienna Malt
1 lbs      Dextrine Malt 
3.0 oz     Cascade Hops (25 IBU) 60 min
0.50 oz    Cascade Hops (8 IBU) 30 min
1.00 oz    Cascade Hops 2 min
2.00 tsp   Yeast Nutrient
2.00 tsp   Yeast Energizer
9 lbs      Honey 
10 g       Lalvin D-47

 
  
[B]Beer Profile[/B]
 
Est Original Gravity: 1.120 SG
Est Final Gravity: 1.018 SG 
 [/FONT]
[/QUOTE]

edit: This is for a 5 gallon batch.

For more info, you might check out gotmead.com, specifically http://www.gotmead.com/forum/forumdisplay.php?f=146

-Steve

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