Yesterday I mixed up a new batch of mead to try my hand at making a braggot again. This one was inspired by my father and what he likes so I can get him to try some of my home brew. I also want to give it a cool name but am out of ideas. Let me know what you think.
Light Bochet Braggot
1.5 lb Pilsner Light DME
.75 lb Caramelized Honey
2 lb Honey
.8oz Saaz Hops
1 lb Flaked Rice
1 tsp Amylase Enzyme
2.5 tsp yeast nutrient
1.5 tsp Yeast energizer
Yeast: London ESB 1968
5.8oz Caramelized Honey for Priming
Start boiling .75 lb honey with 2 cups water on medium heat. This will be a two hour Boil. At start of boil add .2oz Saaz Hops in mesh bag.
At 1hr into the honey boil: Add in 2 cups hot water and reduce heat to low. Also in a separate pot start 1 gallon of water to boil adding in 1.5 lb DME / 1 lb Flaked Rice in Mesh Bag / .2oz of Saaz Hops in mesh bag. Once all added reduce heat to lowest flame setting.
1.5hr into honey boil: add .2oz of Saaz hops in mesh bag to the DME mash.
2hr into honey boil remove heat on both pots. Cool Boiled honey with 4 cups of warm water and add to carboy. Add DME Wort to carboy after cooled in ice bath. Sparge with 1 gallon of water.
Add in .2oz of Saaz hops loose into the carboy along with yeast nutrient and amylase enzyme.
Also add in 2 lb of Honey and top off water level to 5 gallons & whip with Wine whip for at least 1 minute.
Allow to sit for 20 - 24 hours. Afterwards whip with wine whip for 1 minute minimum. Also start the yeast smack pack.
Adjust Gravity to 1.030 with additional honey if needed to give an ABV of 4.0% – 4.5% once fermentation ends. Remove 1 gallon from carboy and place in fridge to allow for massive Krausen. Pitch yeast when 2 hours have passed after activating the smack pack. Every 24 hours after yeast pitch add in .5tsp of yeast energizer and degas/aerate with wine whip for 3 days until all 1.5 tsp of yeast energizer is used. After Krausen settles add in refrigerated must after warming it to room temp. Rack to secondary after fermentation ends. Add bentonite if needed to clear the Braggot 2 – 4 weeks after fermentation ends & in secondary. Before Bottling Boil 5.8oz honey in 4 cups water on medium low heat for 2 hours & add the result to the carboy and mix well. Bottle, Cap and allow to self carbonate for 2 – 4 weeks.
Light Bochet Braggot
1.5 lb Pilsner Light DME
.75 lb Caramelized Honey
2 lb Honey
.8oz Saaz Hops
1 lb Flaked Rice
1 tsp Amylase Enzyme
2.5 tsp yeast nutrient
1.5 tsp Yeast energizer
Yeast: London ESB 1968
5.8oz Caramelized Honey for Priming
Start boiling .75 lb honey with 2 cups water on medium heat. This will be a two hour Boil. At start of boil add .2oz Saaz Hops in mesh bag.
At 1hr into the honey boil: Add in 2 cups hot water and reduce heat to low. Also in a separate pot start 1 gallon of water to boil adding in 1.5 lb DME / 1 lb Flaked Rice in Mesh Bag / .2oz of Saaz Hops in mesh bag. Once all added reduce heat to lowest flame setting.
1.5hr into honey boil: add .2oz of Saaz hops in mesh bag to the DME mash.
2hr into honey boil remove heat on both pots. Cool Boiled honey with 4 cups of warm water and add to carboy. Add DME Wort to carboy after cooled in ice bath. Sparge with 1 gallon of water.
Add in .2oz of Saaz hops loose into the carboy along with yeast nutrient and amylase enzyme.
Also add in 2 lb of Honey and top off water level to 5 gallons & whip with Wine whip for at least 1 minute.
Allow to sit for 20 - 24 hours. Afterwards whip with wine whip for 1 minute minimum. Also start the yeast smack pack.
Adjust Gravity to 1.030 with additional honey if needed to give an ABV of 4.0% – 4.5% once fermentation ends. Remove 1 gallon from carboy and place in fridge to allow for massive Krausen. Pitch yeast when 2 hours have passed after activating the smack pack. Every 24 hours after yeast pitch add in .5tsp of yeast energizer and degas/aerate with wine whip for 3 days until all 1.5 tsp of yeast energizer is used. After Krausen settles add in refrigerated must after warming it to room temp. Rack to secondary after fermentation ends. Add bentonite if needed to clear the Braggot 2 – 4 weeks after fermentation ends & in secondary. Before Bottling Boil 5.8oz honey in 4 cups water on medium low heat for 2 hours & add the result to the carboy and mix well. Bottle, Cap and allow to self carbonate for 2 – 4 weeks.