Hello everyone
The other day I was getting some supplies together for a white grape peach wine and instead of picking up a pack of pectic enzyme I picked up amylase enzyme by mistake. My first thought was to attempt to return and exchange it but then I thought "well it must be fated that I got this so why not try my hand at a braggot". Searching the web there is absolutely NO recipes that use amylase enzyme on a grain to convert the carbs to sugars for your wort. Everything has you just using malts but I want to use the enzyme to convert some un-malted grains. Here is what I came up with for a recipe. Let me know what you think.
5 gallon Bochet style Braggot
3.3 # of LME Briess Sparkling Amber
.85# of apple cinnamon Quaker oats
.85# of cinnamon spice Quaker oats
1 TBS of amylase enzyme
4oz of cascade hops. (bittering and aroma)
5# of clover honey
1 cut up apple
1 stick of cinnamon
2.5 tsp of DAP
2.5 tsp of nutriferm advanced
Starter
2 cups warm water
1/2 cup of honey
2 100mg B6 tablets crushed
10 raisins chopped fine
Nottingham yeast
Now I have no beer experience at all so I am hoping I am getting things close. Here is how I plan to use the ingredients.
12 hours before making the wort/must mix all the starter ingredients and just sprinkle the yeast on top after much aeration. Cover with paper towel and rubber-band.
Mix all Quaker oats in large pot and add double the normal direction on the package for water. Bring to a boil and hold for 2 min.
Then make sure heat is at 150*F and add amylase enzyme. Hold temp for 1 hour.
At the same time bring the 5# of honey in another pot to boil with 1 cup of water. Boil the honey on a medium boil for the full hour the oats are going and then mix in 1/2 cup of water and let it rest.
Bring the oats to 170*F and hold for 10 min.
Sparge/ strain the sweet liqueur off the oats into the honey. Run 4 cups of hot water through the oats to get any additional sugars out.
Add 2oz of the cascade hops and bring to a low boil for 30 min. Then add in 1oz of hops and LME. Continue for 20 min. Add in the last 1oz of hops & stick of cinnamon for the last 10 min.
Put the pot into ice water bath and cool to room temp.
Strain off the hops but keep the cinnamon stick and add to the carboy along with DAP and top off with water. While incrementally adding water, shaking to mix and aerate. Add the apple that is chopped into 1/8 pieces and halved width wise.
Pitch yeast and attach blow off tube. 24 hours later add half the nutiferm advanced. 24 hours after that then add the rest. Let ferment as far as it will go and rack accordingly to clear.
I know the LME and caramelized honey will have some un-fermentable sugars but hope the gravity will drop below 1.02. which if estimated right will give an ABV of just over 6%-7%. My hopes is for a nice hoppy/malty mead with a hint of apple cinnamon in the back. Let me know what you think.
The other day I was getting some supplies together for a white grape peach wine and instead of picking up a pack of pectic enzyme I picked up amylase enzyme by mistake. My first thought was to attempt to return and exchange it but then I thought "well it must be fated that I got this so why not try my hand at a braggot". Searching the web there is absolutely NO recipes that use amylase enzyme on a grain to convert the carbs to sugars for your wort. Everything has you just using malts but I want to use the enzyme to convert some un-malted grains. Here is what I came up with for a recipe. Let me know what you think.
5 gallon Bochet style Braggot
3.3 # of LME Briess Sparkling Amber
.85# of apple cinnamon Quaker oats
.85# of cinnamon spice Quaker oats
1 TBS of amylase enzyme
4oz of cascade hops. (bittering and aroma)
5# of clover honey
1 cut up apple
1 stick of cinnamon
2.5 tsp of DAP
2.5 tsp of nutriferm advanced
Starter
2 cups warm water
1/2 cup of honey
2 100mg B6 tablets crushed
10 raisins chopped fine
Nottingham yeast
Now I have no beer experience at all so I am hoping I am getting things close. Here is how I plan to use the ingredients.
12 hours before making the wort/must mix all the starter ingredients and just sprinkle the yeast on top after much aeration. Cover with paper towel and rubber-band.
Mix all Quaker oats in large pot and add double the normal direction on the package for water. Bring to a boil and hold for 2 min.
Then make sure heat is at 150*F and add amylase enzyme. Hold temp for 1 hour.
At the same time bring the 5# of honey in another pot to boil with 1 cup of water. Boil the honey on a medium boil for the full hour the oats are going and then mix in 1/2 cup of water and let it rest.
Bring the oats to 170*F and hold for 10 min.
Sparge/ strain the sweet liqueur off the oats into the honey. Run 4 cups of hot water through the oats to get any additional sugars out.
Add 2oz of the cascade hops and bring to a low boil for 30 min. Then add in 1oz of hops and LME. Continue for 20 min. Add in the last 1oz of hops & stick of cinnamon for the last 10 min.
Put the pot into ice water bath and cool to room temp.
Strain off the hops but keep the cinnamon stick and add to the carboy along with DAP and top off with water. While incrementally adding water, shaking to mix and aerate. Add the apple that is chopped into 1/8 pieces and halved width wise.
Pitch yeast and attach blow off tube. 24 hours later add half the nutiferm advanced. 24 hours after that then add the rest. Let ferment as far as it will go and rack accordingly to clear.
I know the LME and caramelized honey will have some un-fermentable sugars but hope the gravity will drop below 1.02. which if estimated right will give an ABV of just over 6%-7%. My hopes is for a nice hoppy/malty mead with a hint of apple cinnamon in the back. Let me know what you think.