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Old 06-26-2010, 09:19 PM   #1
ghpeel's Avatar
Jan 2009
Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts

Hello all, I was looking for some advice on how this Braggot might turn out:

4lb Vienna Malt
4lb Honey (at flameout)
1lb Honey Malt
6oz Aromatic
6oz Crystal 120L
6oz Cara-Pils
4oz Lactose
White Labs Kolsch Yeast
Mash at 155F
1.066 Starting
1.0?? Final
1.75oz EKG at 60min
1.00oz EKG at flameout

I'm looking for sort of a sweet, amber braggot with a lot of honey/flowery/malty character & aroma.

Big question: Will this braggot be slightly sweet from the mash temps & unfermentables? Increase or decrease them? And will it taste anything like what I'm shooting for?

I'm planning on maybe 3-4 weeks in the primary, then 2-3 weeks at 35F, then bottling. Would fresh yeast be necessary to bottle? Is the lagering necessary, or should I just do a primary, then bottle, then age for a few months in the bottle?

I'd love any advice you Braggot makers have out there.

Kegged: Dunkelweizen
Primary: American Pale Ale

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Old 10-18-2011, 03:32 PM   #2
Feb 2011
White Bear Lake, Minnesota
Posts: 553
Liked 2 Times on 2 Posts

Did you ever make this?
"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

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