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Old 12-02-2011, 02:37 AM   #11
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I parti-gyled my braggot from a porter mash with 4 more pounds of of pale malt and 6 pounds of honey. Excellent stuff, but the strangest beverage I ever brewed

 
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Old 12-02-2011, 03:10 AM   #12
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every homebrewer I've talked to about braggots (I think the total is around 3 now, lol) mentions they take a tremendous amount of time to age. 2 years is minimum.

i do not have the patience for that.
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Old 12-02-2011, 03:38 AM   #13
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Quote:
Originally Posted by motobrewer View Post
every homebrewer I've talked to about braggots (I think the total is around 3 now, lol) mentions they take a tremendous amount of time to age. 2 years is minimum.

i do not have the patience for that.
No need to have patience, you just need to forget about it. Brew it, bottle it, place it somewhere, and forget about it. Several years later, you find it again, and realize you should have made a second batch a year ago because it's just so awesome!
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Old 12-02-2011, 04:04 AM   #14
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I was drinking mine within 6 months and it was good, now after 6 years it's excellent but almost gone. I drank it on tap for 3 years, but rarely and 3 years ago I finally bottled the last 3 gallons.

 
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Old 12-02-2011, 01:03 PM   #15
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I'm sure the long aging time could could make brewing a braggot commercially difficult.
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Old 12-02-2011, 01:14 PM   #16
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I have sampled one of my bragotts and it is WAY too young at 6 months. I expect to age mine at least a year and a half but probably more considering its 14% and i wont be able to drink more that one at a time. Its definitely going to be a special occasion beer
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Old 12-02-2011, 03:29 PM   #17
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As in Braggots, just as in any other fermented beverage, the amount of aging required is directly related to the OG as well as brewing practices. The two Braggots I've made so far were both drinkable within 3-4 months, but both are still improving with age. One is sitting at 6 months, the other is only at 4 months. Both had an OG of around 1.090.

Also, Braggots can be made with virtually any base beer style. So an IPA-Braggot with a relatively low gravity would obviously be ready to drink much sooner than a BarleyWine-Braggot.

Lastly, the percentage of the fermentables that come from honey play a role in how much age is required. BJCP doesn't specify how much needs to come from honey for it to qualify, only that it should have characteristics from the honey. A Braggot with a smaller percentage of honey (more beer-like) would probably require a lot less time to be good than one that has a large percentage of honey.
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5 Gal: Graham's English Cider
5 Gal: Apfelwein
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Old 12-02-2011, 06:01 PM   #18
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Quote:
Originally Posted by commonsenseman View Post
BJCP doesn't specify how much needs to come from honey for it to qualify, only that it should have characteristics from the honey.
From what I always heard, for it to be considered a braggot it needs at least 50% of the fermentables to come from honey. Otherwise i think it is considered a honey beer. But then again, what do i know
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Old 12-02-2011, 07:41 PM   #19
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yeah, I agree wtih mrorange - I think a substantial amount of fermentables should come from the honey in order to classify as a braggot.

otherwise it's just beer with honey.
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Old 12-02-2011, 07:48 PM   #20
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Quote:
Originally Posted by motobrewer View Post
every homebrewer I've talked to about braggots (I think the total is around 3 now, lol) mentions they take a tremendous amount of time to age. 2 years is minimum.

i do not have the patience for that.
I'm making a blackberry braggot to serve at the hbt get together at nhc 2013 in philly.

 
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