Sounds really good, but if you are going to boil your honey then I say make it in the style of a Bochet & choose really cheap honey from Sam's Club/CostCo type store. Boiling honey seems to be very very very looked down upon because any aromatics or unique flavors of honey are destroyed when you boil it. That basically makes the honey a simple sugar that adds more body than invert sugar or table sugar. However you can caramelize the honey which gives it its own unique characteristics. My Braggot follows this basic boiling routine.
Take 5lb of honey and boil on a low heat for 60 minutes. (Understand that honey volume expands anywhere for 4 – 5 times in volume when boiled. So go oversized on your pot.)
Next add in your first addition of hops to be boiled for 60 minutes along with about the same volume of water as you have honey. Make sure to add the water very slowly, It makes the honey pop and explode if you add it too quickly and it will burn the ever loving Sh** out of you. (Since you want less bitter in a 10 liter batch; which I think is about 2.6 Gallon US, You probably want 1oz I think. First addition would be .25oz)
For the last 15 min of boil add in half of the last of your hops
For the last 2min of boil add in the last of your hops.
I left my hops in the primary but I like the bittering/aroma of my hops. In my 5 gallon Braggot I used 4oz of hops. It turned out crisp, bitter & refreshing like a Guinness.
You could use a nylon bag to add the hops into the boil and just remove the bag(s) when you pour into the primary or may leave the hops in for like a day or two only & just pull out when you want.
Taken as dry as your yeast will go you should end up with an ABV around 8.5 - 9.5% by using 5lb of honey in a 10 liter batch. Starting gravity at around 1.068.
Also doing it this way I might suggest an orange instead of a Lime but that’s just me. Good luck and keep us informed. We need more Braggot brewers out there that are willing to make it from the start like this rather than blending mead and beer.
