summersolstice
Well-Known Member
I started my fifth braggot today. I designed this one to be a little more malty than my previous four attempts. The first was an American pale ale style that turned out quite nice. It wasn't too hoppy and it fermented very dry and had a nice light clear appearance but it was just 3.3 pounds of LME and 4 pounds of honey with a couple of hop additions - very basic. After that I brewed a stout-style braggot that was more complex. The next two braggots were spiced ginger beer-style and they, too turned out well and were more complex. I used 3.3 pounds of malt extract and 3-4 pounds of honey in each as well as a little crystal malt and some spices.
Today's braggot had 3.3 pounds of LME, Vienna, honey, aromatic, and crystal malts along with 5 pounds of honey. I know this too will ferment dry but I'm hoping the specialty grains will leave a full malty flavor and the perception of a little residual sweetness. What do you think?
Northumbria Brown Braggot
1.00 lb Caramel/Crystal Malt - 20L
1.00 lb Vienna Malt
0.50 lb Honey Malt
0.50 lb Aromatic Malt
3.00 lb LME
5.00 lb Northern Utah mountain wildflower honey
1.15 oz Fuggle leaf hops (60 mins)
Steep specialty grains for 30 minutes @ 155F. Strain and boil for 60 minutes. Add LME at 45 mins. Add Whirlfloc at 45 mins.Add honey at flameout
WLP002 English Ale Yeast
OG: 1.064
Today's braggot had 3.3 pounds of LME, Vienna, honey, aromatic, and crystal malts along with 5 pounds of honey. I know this too will ferment dry but I'm hoping the specialty grains will leave a full malty flavor and the perception of a little residual sweetness. What do you think?
Northumbria Brown Braggot
1.00 lb Caramel/Crystal Malt - 20L
1.00 lb Vienna Malt
0.50 lb Honey Malt
0.50 lb Aromatic Malt
3.00 lb LME
5.00 lb Northern Utah mountain wildflower honey
1.15 oz Fuggle leaf hops (60 mins)
Steep specialty grains for 30 minutes @ 155F. Strain and boil for 60 minutes. Add LME at 45 mins. Add Whirlfloc at 45 mins.Add honey at flameout
WLP002 English Ale Yeast
OG: 1.064