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Old 01-14-2013, 06:59 PM   #1
ChrisVZ
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Default When does beer w/ honey become braggot?

Just made a honey ale and used 5 lb of honey along with 6lb of light malt. Would this technically be considered braggot? Right now I am calling it blonde honey ale just because I used more malt than honey.
Side note... Smells coming from the fermenter are fantastic.
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Old 01-15-2013, 04:02 AM   #2
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Keep me updated on this I would Pike to know how it comes out.
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Old 01-15-2013, 04:33 AM   #3
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IMO it ceases to be a honey beer when the main source of flavours come from honey rather than malt.

But as there is no real standards you could indeed, term it a braggot if you wanted.....
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Old 01-15-2013, 04:48 AM   #4
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I understood when the honey and malt are around 50/50 you are talking braggot.
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Old 01-15-2013, 04:56 AM   #5
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sounds like a braggot to me, but call it what you want. hope it tastes amazing
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Old 01-15-2013, 05:10 AM   #6
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@jackfrost, I based my recipie on a belgian grand cru kit that I made before. That kit only used 2 lbs of clover honey. For this one, I used 5lb from a local beekeeper, a raw dark fall wildflower variety with great flavor and aroma. A bit on the expensive side at $4/ lb, but I wanted some quality honey, not the overprocessed stuff at my local supermarket. I used pilsner LME, 1 lb caramel 10L steeping grains, 1 oz centennial bittering hops, 1 oz cascade @ 30 min. I chose not to add any hops at flameout so the honey flavor would not be overpowered by hop aroma. At flameout I added the honey, 1oz bitter orange peel, and 1oz of crushed corriander. Pitched with a 1/2 gal starter of wyeast belgian strong ale yeast. OG was 1.080. Depending on the amount of honey flavor left after primary, I may secondary with a pound or 2 of orange blossom honey.
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Old 01-15-2013, 05:14 AM   #7
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Quote:
Originally Posted by CityOChampBrew
sounds like a braggot to me, but call it what you want. hope it tastes amazing
Thinking of naming it "Crooked Stinger".
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Old 01-15-2013, 02:05 PM   #8
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This sounds AMAZING! Subbed to find out how it turns out!


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Old 01-16-2013, 12:39 AM   #9
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This does sound very good. How long are you going to let it ferment/condition for?
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Old 01-16-2013, 05:02 AM   #10
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I don't really have a timetable for fermentation. It will remain in primary for 2-3 weeks before I start taking gravity samples. When it is stable, it will most likely secondary for a month or so, or until it clears. Whether aging will be with aditional honey depends on how it tastes. If it is good, I will only use a couple tablespooons of table sugar to promote a good layer of CO2 for aging. Then it will be bottled. I'm gonna stick a case in the basement for long term aging. The other case will be for myself and my friends who appreciate homebrew. Maybe a six pack to share at a local beer festival if I am lucky enough to get tickets again this year.
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