Don't know if I should post this on the brewing or the mead side. I thought I would give the mead forum some love.
I've been tossing around the idea of a porter braggot, and I'm kinda lost on how I should formulate the recipe.
My assumption is to use honey as the base fermentable.
Here is what I have so far :
13lbs clover honey (think dark honey would take to long to come to fruition, but what do i know
.5lb Carmel 20 malt
.5lb Carmel 80 malt
.5lb black malt
.5lb chocolate malt
.5lb Munich malt
4 gallons spring water
4oz saaz hops
English Ale Yeast
I think the process should include putting the malted grain in a sack and mixing it around with 2 gallons of soft boiling water and 3oz of saaz hops.
After 90 minutes I would cool the liquid and mix it with the remaining water and honey.
Let it sit for a while to acclimate to brew room temps, aerate and pitch nutrient and yeast. And wait for the long fermentation...
My ultimate goal is lots of complexity, and probably be part of a future black and tan braggot.
Any suggestions greatly appreciated