FattyLumpkins
Active Member
I am very aware that I just set myself up with the tread's title, but...
I am about to brew my first braggot this coming Friday (4/17) and I'm interested in a more experienced take on my recipe and schedule.
Lemon Ginger Braggot
6 U.S. Gallons
7 lbs. local honey (NE WA wildflower)
3 lbs. White Wheat malt (U.S.)
2 lbs. Bohemian Pilsner malt
1 lbs. Abbey malt
1 lbs. Light Munich malt
10 oz. grated ginger, divided (60, 15)
.5 oz Tettnanger pellets, 6.1% A (60)
2.5 tsp. Lemon zest ( in secondary)
Wyeast 4783 Sweet White
Starter to a cell count of 360B.
Multirest mash on the grains. I figure a typical 40-60-70 for durations of 30-25-35 to still have some malt flavor, but put it more in the back seat to the honey.
4 lbs. of the honey are a late addition, last 10 of the boil. The other 3 lbs. would be stirred in before I hit it with the wort chiller.
Primary for 2-3 weeks. BEFORE you put into secondary, boil the lemon zest in 1 pint of water for 15 minutes. Put through a sanitized blender to thoroughly puree the zest. Cool, place in the secondary and syphon braggot on top of it. Secondary for one month. I will be bottling, so I will age the bottles at least 3 months.
I read about the lemon zest trick on a thread here somewhere... The recipe was inspired by another thread here about a Ginger Cream Braggot. They used 2 lbs. of ginger (!!!!) and a pound of lactose. I figured I would go more for a hefe-stylized braggot with lemon and ginger. And, try as I might, I couldn't locate any Sorachi Ace hops.
I am about to brew my first braggot this coming Friday (4/17) and I'm interested in a more experienced take on my recipe and schedule.
Lemon Ginger Braggot
6 U.S. Gallons
7 lbs. local honey (NE WA wildflower)
3 lbs. White Wheat malt (U.S.)
2 lbs. Bohemian Pilsner malt
1 lbs. Abbey malt
1 lbs. Light Munich malt
10 oz. grated ginger, divided (60, 15)
.5 oz Tettnanger pellets, 6.1% A (60)
2.5 tsp. Lemon zest ( in secondary)
Wyeast 4783 Sweet White
Starter to a cell count of 360B.
Multirest mash on the grains. I figure a typical 40-60-70 for durations of 30-25-35 to still have some malt flavor, but put it more in the back seat to the honey.
4 lbs. of the honey are a late addition, last 10 of the boil. The other 3 lbs. would be stirred in before I hit it with the wort chiller.
Primary for 2-3 weeks. BEFORE you put into secondary, boil the lemon zest in 1 pint of water for 15 minutes. Put through a sanitized blender to thoroughly puree the zest. Cool, place in the secondary and syphon braggot on top of it. Secondary for one month. I will be bottling, so I will age the bottles at least 3 months.
I read about the lemon zest trick on a thread here somewhere... The recipe was inspired by another thread here about a Ginger Cream Braggot. They used 2 lbs. of ginger (!!!!) and a pound of lactose. I figured I would go more for a hefe-stylized braggot with lemon and ginger. And, try as I might, I couldn't locate any Sorachi Ace hops.