I'm about to brew a malted mead tomorrow. I don't know if I can call it a braggot, since I don't really know the guidelines of the style. I just made the reciepe from scratch. Tell me what you think!
That's for a 3 gallons batch.
4lbs Vienna Malt
1lb Honey Malt (Brumalt)
5lbs Clover Honey
Wyeast Dry Mead yeast (4632)
Acid blend and yeast nutriments
Since the malt is mostly there to aromatise the mead, I will mash it at a high temp (157-158°F) so I will get the maximum of non-fermentable sugars from it, then a maximum of flavor and body. I will pitch the yeast in the cooled wort, and 24/48h later, when the yeast has multiplied and took strenght, I will add the honey.
According to my estimate, the malt will contributes for 4.5% ABV, and the honey will bring another 9% to a final ABV of 13.5%.