Well I have a caramel apple mead under my belt and have some ingredients sitting around, so I figured I would try a braggot this time. I am not exactly even sure if this is a braggot once I add in the cherries. I am looking for input as to what to expect. I already have the 2-row, cherries and only would need 1 more 5lbs of honey. I will even have a nice yeast cake to harvest from coming up in a few weeks that will have had a smoked wee heavy on it. (I may even just pitch onto the cake to hope for a tiny bit of smokiness to carry over.)
The cherries seem to want to throw off any SRM but I would bet this will be a blood red in color.
10 pound cherry braggot
OG: 1.112 (possibly higher from cherries)
ABV: 11% +
IBU: 33 minimum
Malt:
10 lbs 2-row
10 lbs honey (clover)
10 lbs tart cherries
1 lbs aromatic
1 lbs Crystal 120
Hops:
½ oz nugget @ 90 min
1 oz simcoe @ 30
Notes:
Honey added at flameout
Cherries added to secondary
Yeast:
Scottish ale – 2L starter
My plan is to mash low and long 150F for 60 minutes or more. Let the Yeast have their way with the honey and wort for about 3-4 weeks, then rack it onto the cherries. I suspect there will be a tiny fermentation from the cherries but the yeast will be just about at the end of its tolerance at that point, so it should just kill itself...Leave it on the cherries for ??? and let it drop clear on the cherries.
The cherries are unsweetened tart cherries that are "frozen in juice" no sugar added.
So do you think this is going to taste like cough syrup? Is there anything else I should know about? I am pretty excited for this batch any input is welcomed.
Thanks!
The cherries seem to want to throw off any SRM but I would bet this will be a blood red in color.
10 pound cherry braggot
OG: 1.112 (possibly higher from cherries)
ABV: 11% +
IBU: 33 minimum
Malt:
10 lbs 2-row
10 lbs honey (clover)
10 lbs tart cherries
1 lbs aromatic
1 lbs Crystal 120
Hops:
½ oz nugget @ 90 min
1 oz simcoe @ 30
Notes:
Honey added at flameout
Cherries added to secondary
Yeast:
Scottish ale – 2L starter
My plan is to mash low and long 150F for 60 minutes or more. Let the Yeast have their way with the honey and wort for about 3-4 weeks, then rack it onto the cherries. I suspect there will be a tiny fermentation from the cherries but the yeast will be just about at the end of its tolerance at that point, so it should just kill itself...Leave it on the cherries for ??? and let it drop clear on the cherries.
The cherries are unsweetened tart cherries that are "frozen in juice" no sugar added.
So do you think this is going to taste like cough syrup? Is there anything else I should know about? I am pretty excited for this batch any input is welcomed.
Thanks!