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Old 03-17-2010, 04:02 AM   #1
Nov 2009
Posts: 239
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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.

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Old 03-17-2010, 11:30 AM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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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.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 03-18-2010, 05:20 PM   #3
Sep 2009
Central Massachusetts
Posts: 36
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Ken Schramm, in his book The Compleat Meadmaker, gives this grain bill for something he calls a "Hefty Braggot":

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

Beer Profile
Est Original Gravity: 1.120 SG
Est Final Gravity: 1.018 SG 
edit: This is for a 5 gallon batch.

For more info, you might check out, specifically


Reason: Added batch size

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