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Old 09-19-2012, 02:07 AM   #21
Curtis2010
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I made a blended braggot from an IPA and a traditional mead this past season and it was awesome. An upside to the blended approach, which is also historically authentic, is that you actually get three things to enjoy from two brewing sessions (IPA, mead, and braggot!).

This experience put braggots way high on my list of near future brews. I've got 10 gallons of traditional mead perking away now and ingredients for an IPA on the way.


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Old 09-21-2012, 01:13 AM   #22
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Chinook.for bittering, cascade for flavor. I don't know about cluster though.


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Old 09-21-2012, 10:28 AM   #23
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I too am VERY intrigued by this idea, and I haven't even tried it yet!

That will be remedied tomorrow as I will be picking up some of this from a local store and sampling while I enjoy my brew day.

If anyone comes up with a recipe let us know. I will have my keezer finished in a week or so (I hope) so back sweetening and force carbing will be an option.
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Old 09-21-2012, 07:04 PM   #24
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Quote:
Originally Posted by YeastieBoys View Post
Chinook.for bittering, cascade for flavor. I don't know about cluster though.
Thanks YeastieBoys! I'm going to get the hops this weekend and will try a 1 Gal test batch.

BTW...I see you started a Funky Monkey clone awhile back...how did that turn out? Do you have a recipe you can share? (I have yet to try the Funky Monkey...but it sounds good).
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Old 09-21-2012, 07:48 PM   #25
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I'll chime in too (first post! I've been lurking forever):

I threw this 3 gallon batch together on 9/9/12:

7lb Clover honey
1oz Chinook
1oz Cascade
Safale US-05 + Fermaid-K, DAP

I boiled 2lb of the honey with a little water for 60 minutes so that I could have a hop boil schedule:
.5oz Chinook @ 60min
.5oz Chinook and .5oz Cascade @30min
.5oz Cascade @5min

Then I gave it an ice bath and added it to the remaining 5lbs of honey and topped it off. OG was 1.092. Fermented at 63 degrees. It stopped at 1.006, giving me 11.3%.

As for how it tastes: the citrus quality of the hops I chose is overpowering. The amount of lemon and grapefruit is far too heavy, and there really isn't much bitterness present. I plan to rack it onto some medium toast American oak cubes and dry hop with an ounce of whole leaf Fuggle to hopefully round out the brightness of the other hops.
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Old 09-21-2012, 08:19 PM   #26
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I bought a bottle of Evil Genius today for $10! That hurt.

Hydrometer reading out of the fridge was 1.04.

Tasting: It's good, but a bit sweet for my taste. It's an interesting flavor that I bet would grow on you, but it won't on me because I'll never pay $10 for another 500ml bottle.

Honestly, the flavor inspires me to add more hops to my Graff rather than trying to hop Mead.

The Graff experts caution to go REALLY light on the hops (half oz for 5 gallons). I might try a full hop schedule on a small batch.

P. S. This is the first Mead I have ever had so I'm no experienced taster.
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Old 09-23-2012, 01:25 AM   #27
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Quote:
Originally Posted by Curtis2010 View Post
I made a blended braggot from an IPA and a traditional mead this past season and it was awesome. An upside to the blended approach, which is also historically authentic, is that you actually get three things to enjoy from two brewing sessions (IPA, mead, and braggot!).

This experience put braggots way high on my list of near future brews. I've got 10 gallons of traditional mead perking away now and ingredients for an IPA on the way.
That sounds really cool. Did you blend in secondary I assume? That must've been an interesting racking process.
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Old 09-26-2012, 01:37 AM   #28
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Quote:
Originally Posted by Unferth View Post
That sounds really cool. Did you blend in secondary I assume? That must've been an interesting racking process.
The mead and IPA were brewed totally separately. I was not entirely happy with the IPA (got some fusel alcohols from starting ferm at too high temp -- I was delayed a bit in moving to my keezer). So tried blending it and result was awesome. The mead was relatively sweet which masked the fusel taste. Apparently, tavern owners in merry old England used to blend to make braggot as well.

Braggot has moved high up on my list and something I definitely plan to make again.
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Old 09-26-2012, 01:46 AM   #29
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Quote:
Originally Posted by PattyM

Thanks YeastieBoys! I'm going to get the hops this weekend and will try a 1 Gal test batch.

BTW...I see you started a Funky Monkey clone awhile back...how did that turn out? Do you have a recipe you can share? (I have yet to try the Funky Monkey...but it sounds good).
I started it back in July. I'm adding saaz hops to it this weekend. They should blend in nice with the.montmorency cherry juice (tart).
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Old 09-26-2012, 02:04 AM   #30
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I haven't tasted the Funky Monkey yet. No one near me has it on the shelf. I'll have to pick up a bottle next time I'm at B Nektar (I'm lucky enough to live near by). I'd still be interested in your recipe if you could post it.


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