Braggot - Belgian Strong Golden

TheUnit · Mar 10, 2014

I've been wanting to make a Braggot, and after reading a bit, I see that many are converting several ale recipe fermentables into honey; thus making it a Braggot. The BJCP guidelines say "The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers," however it seems a popular notion that the balance means more than 50% honey. Not sure if that's true or not.

Anyway, I was looking at the recipe from Brewing CLassic Styles, and essentially converted some of the fermentables to honey, while still ending up in the same parameters for style.

What I came up with is:
OG: 1.088
FG: 1.021
IBU: 26
Color: 3.6
Alc: 8.75
Boil: 90 min
Pre-Boil Volume: 7.7 gal

Fermentables:
Honey: 7 lbs
Cane Sugar: 3 lbs

Steeping Grains:
Belgian Pilsener: 4 lbs

Hops:
Czech Saaz, 3.5%, 90 min: 2.25 oz

Yeast:
WLP570

What do you guys think? Is this appropriate for a Braggot?

Also, what do you think, boil the honey, or add it in at flame out as I've read that some do?

RegarRenill · Mar 11, 2014

Drop the 3# cane sugar for 3# honey and add after your must/wort has cooled some. Too high temps can blow some of the honey flavor/aromatics out.

loveofrose · Mar 11, 2014

TheUnit said:
I've been wanting to make a Braggot, and after reading a bit, I see that many are converting several ale recipe fermentables into honey; thus making it a Braggot. The BJCP guidelines say "The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers," however it seems a popular notion that the balance means more than 50% honey. Not sure if that's true or not.

Anyway, I was looking at the recipe from Brewing CLassic Styles, and essentially converted some of the fermentables to honey, while still ending up in the same parameters for style.

What I came up with is:

OG: 1.088

FG: 1.021

IBU: 26

Color: 3.6

Alc: 8.75

Boil: 90 min

Pre-Boil Volume: 7.7 gal

Fermentables:

Honey: 7 lbs

Cane Sugar: 3 lbs

Steeping Grains:

Belgian Pilsener: 4 lbs

Hops:

Czech Saaz, 3.5%, 90 min: 2.25 oz

Yeast:

WLP570

What do you guys think? Is this appropriate for a Braggot?

Also, what do you think, boil the honey, or add it in at flame out as I've read that some do?

I would suggest some carapils for head retention (which WILL be awful if you don't add it) as well as a 2-3 lbs of DME or LME to give it a bit more malt backbone. Reduce to 1 hour boil and add honey at flameout.

Also, choose hops that will reinforce the flavor of the honey you use. For example, orange blossom honey aroma could be reinforced by use of citra hops as aroma hops.

Be sure to keep your IBU below 20, preferably around 15. Otherwise, the honey will be completely masked by the hop bitterness.

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MarshmallowBlue · Mar 11, 2014

My other suggestion would be to mash the Belgian Pils, as that's not going to add much otherwise. Just have it crushed and steep it in 154 degree water for 45 minutes to an hour and it's mashed.

TheUnit · Mar 11, 2014

Thanks folks! Very helpful.

loveofrose said:
add honey at flameout.

I have read that this is suggested often, but my question is will not boiling it have any adverse effects? Honey can carry Clostridium botulinum, which leads to botulism. I don't want this in my brew, I would assume.

Also I bought local honey, which says "raw honey" is this any different otherwise? I mean its as clear and of the same texture that the honey is that you see in the plastic teddy bear jars at walmart.

loveofrose · Mar 11, 2014

No worries about Clostridium. Clostridium would be competing with yeast (which grows much faster) at a pH clostridium can't grow. On top of that, the yeast will eat all the sugar before clostridium can take hold. I'll bet my PhD in microbiology on it!

Local raw honey is likely far superior to the walmart bear. In fact, the walmart bear may not be honey. Google the "biggest scam in history" plus "honey" to see what I mean.

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MarshmallowBlue · Mar 12, 2014

Not to mention my Fiance has consumed more uncooked honey from putting it in tea or toast than I have probably ever brewed with (maybe), and not botulism to report yet.