bk0
Well-Known Member
I'm set to do my first braggot (based on the Hefty Braggot recipe in Compleat Meadmaker):
12 lbs star thistle raw honey
6 lbs amber DME
5 oz Cascade hops (3oz @ 60min, 1oz @ 30min, 1oz @ 2min)
Lavin EC-1118 yeast
Medium French oak cubes in the secondary
Estimated OG (Beersmith): 1.135
45.2 IBU
Estimated ABV: 19.1%
I'm planning to go 'no heat' for the honey (brew the malt and hops as normal, cool to 70 degrees, add honey, yeast and nutrient).
I'm hoping this turns out more of a dry wine as opposed to a 'beer' or something with a lot of residual sweetness.
Any tips?
12 lbs star thistle raw honey
6 lbs amber DME
5 oz Cascade hops (3oz @ 60min, 1oz @ 30min, 1oz @ 2min)
Lavin EC-1118 yeast
Medium French oak cubes in the secondary
Estimated OG (Beersmith): 1.135
45.2 IBU
Estimated ABV: 19.1%
I'm planning to go 'no heat' for the honey (brew the malt and hops as normal, cool to 70 degrees, add honey, yeast and nutrient).
I'm hoping this turns out more of a dry wine as opposed to a 'beer' or something with a lot of residual sweetness.
Any tips?