707
Well-Known Member
My brother and I made this brew and I wasn't sure what to expect. But it came out really well. So well that I'm going to post my first recipe with it. Hope you dig it too!
GF Imperial Blonde Braggot
Batch size 5 gal
Boil size 6 gal
OG: 1.071
FG: 1.01
IBU: 38
SRM: 6.8
ABV: 8%
Extracts:
#7 White Sorghum Syurp
#3 Honey (we put 1/2 at boil start an 1/2 at 10 min to preserve some honey profile)
Hops:
0.5 oz. Magnum 13% 60 min
0.5 oz. Centennial 9% 20 min
0.5 oz. Centennial 9% Flame out
Additives:
3 tsp yeast nutrient at 10 min
4 tsp diammonium phosphate at 10 min
Yeast: Nottingham 1 pack.. did not rehydrate.
(Although the Danstar Belle Saison would work very nicely with this.)
Cooled to 68 and pitched yeast. Did not filter out the hops. Primary at 68 for 3 weeks. Bottled after 3 weeks in primary and bottle conditioned for 2 more weeks.
I believe that yeast nutrients are necessary for this beer. To ensure the yeast have enough nutrients to start and complete a good ferment.
Tasting notes:
Flowers and honey aroma. Big, mellow, rich malty flavor, and a wee boozy after 2 weeks in the bottle. Nice golden color. It's a little sweet and very satisfying. I love it. My wifey loves it. My brother loves it. Home run!
Improvements or alterations:
Would be great with a Belgian yeast. Might also consider a 40 minute hop addition next time. Probably try to get the ibu up around 45-50.
ps: before the linguistic nazis jump on me let me clarify that technically this brew would probably be considered a 'Tella' instead of a Braggot. As Sorghum is native to Africa, and a honey / sorghum mix is known as Tella in Ethiopia. Braggot is a mix of honey and malted barley. But for simplicity sake, I think Braggot is a fine summation.
GF Imperial Blonde Braggot
Batch size 5 gal
Boil size 6 gal
OG: 1.071
FG: 1.01
IBU: 38
SRM: 6.8
ABV: 8%
Extracts:
#7 White Sorghum Syurp
#3 Honey (we put 1/2 at boil start an 1/2 at 10 min to preserve some honey profile)
Hops:
0.5 oz. Magnum 13% 60 min
0.5 oz. Centennial 9% 20 min
0.5 oz. Centennial 9% Flame out
Additives:
3 tsp yeast nutrient at 10 min
4 tsp diammonium phosphate at 10 min
Yeast: Nottingham 1 pack.. did not rehydrate.
(Although the Danstar Belle Saison would work very nicely with this.)
Cooled to 68 and pitched yeast. Did not filter out the hops. Primary at 68 for 3 weeks. Bottled after 3 weeks in primary and bottle conditioned for 2 more weeks.
I believe that yeast nutrients are necessary for this beer. To ensure the yeast have enough nutrients to start and complete a good ferment.
Tasting notes:
Flowers and honey aroma. Big, mellow, rich malty flavor, and a wee boozy after 2 weeks in the bottle. Nice golden color. It's a little sweet and very satisfying. I love it. My wifey loves it. My brother loves it. Home run!
Improvements or alterations:
Would be great with a Belgian yeast. Might also consider a 40 minute hop addition next time. Probably try to get the ibu up around 45-50.
ps: before the linguistic nazis jump on me let me clarify that technically this brew would probably be considered a 'Tella' instead of a Braggot. As Sorghum is native to Africa, and a honey / sorghum mix is known as Tella in Ethiopia. Braggot is a mix of honey and malted barley. But for simplicity sake, I think Braggot is a fine summation.