I was hoping I could get a little advice from the sages on this board about a braggot recipe I want to attempt. This is my first attempt at brewing w/ any honey at all, let alone this much, so I'm not entirely positive on a lot of the specifics.
This is modified from a recipe that I found online that was referenced to "The Compleat Meadmaker".
Please let me know any changes you think would improve this brew . . .
Modified Hefty Braggot Recipe:
est. O.G. 1.121
est F.G. ???
IBUs 50.6 (the original recipe used 5oz of cascade and had >90 IBUs, seemed like a lot?)
9lbs orange blossom honey
0.75oz Amarillo (60min)
1oz Amarillo (30min)
.75oz Amarillo (0min)
1 tsp Yeast nutrient (5min)
3L Pacman Yeast Starter (stirplate)
Mash the grains at 148 for 75min, 1.33qts/lb of grain, no mash out double batch sparge.
If this gets stuck above 1.030, I'm thinking about pitching some additional yeast (WL0099, or some wine or champagne yeast), any suggestions?
Some more specific questions here:
1) when should I add the honey? When the wort/must gets down to 170? Right when I add the yeast? 2-3 days into fermentation?
2) should I add more yeast nutrient during fermentation?
3) What's a good estimate for the amount of time in primary/secondary/bottles? I was thinking 1mo./2mo./3mo. (tell new brewers about that 1-2-3 rule
4) What is the likelyhood of this actually carbing up once I have it in bottles?
Thanks in advance for any help, I'm really looking forward to this brew!