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Old 12-29-2010, 05:14 PM   #1
Fiery Sword
 
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Oct 2006
Revere, MA, Massachusetts
Posts: 908
Liked 4 Times on 3 Posts


Recipe Type: All Grain   
Yeast: WLP-002   
Yeast Starter: No   
Additional Yeast or Yeast Starter: .5 tsp nutrient   
Batch Size (Gallons): 5.25   
Original Gravity: 1.074   
Final Gravity: 1.022   
IBU: 25   
Boiling Time (Minutes): 30   
Color: 5.2   
Primary Fermentation (# of Days & Temp): 10 @ 68   
Additional Fermentation: Keg/Bottle Condition 5 months   
Secondary Fermentation (# of Days & Temp): 60 @ 65   
Tasting Notes: Light, Balanced, Subtle Sweetness and Hoppiness   

BeerAlchemy and mash volume printouts available by request!

Water:
Used un-adjusted Poland Sprinds water. Their water is perfect for low-SRM beers and is remarkable close to Pilsner water: mineral and pH wise I thought it would be perfect without having to play with it at all.

Mash:
7# Marris Otter (3L)
.5# White Wheat (2.5L)
Strike 2 3/4 gallons @ 167 degrees, hit 153 degrees, raised to 154. Mash passed iodine test @ 45 minutes, and registered a 1.045 gravity
Added .25# rice hulls on transfer, sparged +/- 5.5 gallons for about 45 minutes

Hops:
.5 ounce Warrior (30 minutes)
.25 ounce Warrior (1 minute)

Honey:
3.5# raw Meadowfoam (expensive but mind-blowing, mixed in at 135 degrees)

 
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Old 07-28-2011, 02:38 AM   #2
aomagman78
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Feb 2011
Columbia, South Carolina
Posts: 113
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Little old, but how did this turn out? How long did you let it ferment for before bottling and how long did it sit in bottles before it was ready? Thanks.

 
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