New at this ... a little advice ... thx

Over the weekend I brewed up a Witbier kit and after watching the beer brew on Saturday I thought that I would like to try a non kit brew.


I just made this recipe up cause I really have no idea.


I was thinking of making a 5 gallon Braggot and wanted your opinion on ingredients and also advice on procedure.

also how this would turn out and what kind of beer it would make


1. Steep the grains 30 min 150'


2. boil - add liquid malt


3. boil - add shinook hops 30 min


4. boil - add spices 15 min


5. boil - add cascade hops / dry malt 10 min


6. cool - to 80*


7. add yeast and ferment to 1.020



8. rack to secondary and add 1 pound honey.


9. re-ferment to dry



10. rack ... add priming sugar and bottle.





Here is what I was thinking of using.






I have one pound of blackberry honey.

1923 Briess Crystal 20L - Grains Milled 3oz

1907A Flaked Wheat - 1lb

1793A Briess Pilsen Dry Malt Extract 1 Lb.

2020A Chinook Hop Pellets - Alpha Acid = 11.4% - (1/2)oz

2015A Cascade Hop Pellets - Alpha Acid = 7.5% - 1 Oz.

1249 Briess Bavarian Wheat Canister 3.3 Lb.

73463 Forbidden Fruit 3463 - Wyeast Activator

2404 Brewer's Garden Coriander Seed 1 tsp

2405 Brewer's Garden Sweet Orange Peel 1 Oz.


Let me know what you think.
Thanks

Tony


P.S. this will be my first non kit beer
I don't have fancy beer equipments ... 10 gallon pot and carboys plus racking equip as far as beer goes.

bump .... let me know if this is in the wrong section I will move it thx

You can add the honey at flameout and not have to worry about a secondary fermentation.

I think you'll want to add the Chinook addition at 60 min, not 30. 30 minutes isn't going to give enough of a bittering effect, more flavor, and you need a bittering addition to balance the malt in this recipe. There are VERY low IBUs in your current configuration.

Also, when you cool, you ideally want to cool to your fermentation temp. You should ideally ferment this one around 60F, so you would ideally want to chill down to 60F before you pitch your yeast. If you don't have a means of temp control, and are going to ferment this one at room temp, chill down to 70F before pitching (hopefully you have means of temp. control).

Good luck!

tonyandkory said:

bump .... let me know if this is in the wrong section I will move it thx

Click to expand...

You'd probably get a little more help in the Extract Brewing section.

As far as a braggot, I don't think just a pound of honey is going to qualify. Recipes I've seen call for at least 10 times that much.

Here's an example: http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=112&Itemid=459