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Old 11-12-2012, 11:32 PM   #1
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Default Buckwheat Braggot

Hey,

I am planning to make a small braggot using buckwheat honey in a few weeks. I read through this and this thread which helped tweak my recipe a bit. I did not want to hijack either of them so figure I would make a new thread on this.

The basic recipe looks like this:

Batch Size:4.5 gallons
OG: ~1.055
FG: ~1.005

5lbs 2-Row
1lbs Specialty malt (honey malt/crystal malt, unsure how much)
3lbs Buckwheat honey @ 10 minutes
1 oz Noble Hops (East Kent or Tettnang) @ 30 min

Mash @ 155

Because this is most likely going to finish out very dry I was thinking using a portion of Honey Malt would be a good idea, but was worried too much may make it cloying.

Currently I thinking 1/2 lbs honey malt and 1/2 lbs crystal 120L. Is that going to be too much in a braggot or do you think it will be dry enough to balance it out?


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Old 11-14-2012, 12:06 AM   #2
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Man, careful with buckwheat honey, I know it sounds good, but it can have a powerful (and not good) after taste when fermented.

Also, no need to boil the honey (am interpreting you schedule correctly?). I would add after flameout. Others would argue at even lower temps or later in the ferm process even.


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Old 11-15-2012, 01:45 AM   #3
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I know it can drive off some of the softer flavours in honey, but considering its buckwheat I am not too worried. Another member posted this article where they did a double blind taste test comparing boiled and non-boiled meads. Not sure how relevant it is considering I am hoping to be drinking this by Febuary.

I have read about Buckwheat and fermentation and barnyards, but I am willing to give it a shot. For now I am just trying to figure out if 1/2 lbs of honey malt is too much or if I can go higher.
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Old 11-15-2012, 05:26 PM   #4
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I've never used honey malt but in most recipes I've seen, 1/2 pound seems to be the normal amount. I have read that a little goes a long way. Also keep in mind that the longer it ages the more the honey flavor comes out, like in a mead.

I have made a few braggots now and my first is very similar to your recipe. It is 1 1/2 years old and is tasting its best right now.

I'd suggest a 1/2 pound of honey malt and a 1/2 crystal.
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Old 12-20-2012, 10:37 PM   #5
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Well I tossed this thing together on Monday morning. The final recipe ended up looking like this --

Batch Size (Gallons): 5.0
OG: 1.049 (70% eff)
Est. FG(ABV): 1.005 (5.7%)

2.0 lbs Marris Otter, 2-Row
2.0 lbs Munich Malt
0.25 lbs Honey Malt
2.24 lbs Buckwheat Honey (at flame out)
1.10 lbs Alberta Floral Honey (at flame out)

0.5 oz Fuggles (UK) @ 45 min
0.5 oz Cascade (US) @ 20 min

1/2 tsp Irish Moss @ 10 min
2 grams of Grains of Paradise @ 10 min
1 packs Nottingham Yeast, dry

Its fermenting away and probably won't be ready until sometime in February. I am also planning a second batch that is exactly the same except I will be using Blackberry Flower honey instead of Buckwheat.
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Old 12-21-2012, 03:59 AM   #6
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I'm interested to see how your recipe turns our Bradinator. I recently brewed the Hefty Barggot from the complete mead maker book. I too used buckwheat and the taste test I have done at the three month mark is very good.
I hope I have the patience to wait for about a year when this is supposed to taste wonderful.
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Old 12-21-2012, 01:44 PM   #7
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I will keep you posted. Because this is about half to OG of the Hefty Braggot recipe I am hoping its ready by end of January.
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Old 12-21-2012, 02:14 PM   #8
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Default using buckwheat

We did a barleywine using 1.5 lbs of buckwheat honey and its pretty good, but still young in bottles.
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Old 12-21-2012, 03:00 PM   #9
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oops, see below
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Old 12-21-2012, 03:02 PM   #10
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Good luck Bradinator if your braggot is ready quicker and you think it tastes good I may be making me up a batch too.


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