OK. I like Mead :cross:
and I like big beers like Imperial Stouts
So I just put in the primary, what I'm calling a compromise brew :fro:
...not quite 51% honey = please forgive me for still calling it Braggot
I used Brew Assistant on my Droid to work the #'s...
as it's gonna be a first attempt, I shot for just over 2 gal.
Citrus Braggot
target: 2.5 gal with a partial mash
OG: 1.134 / FG: 1.033 / ABV: 13.2%
SRM: 41 / IBU (Rager): 61
-------------------------------------
Fermentables:, (Weight, Color, Grist)
Munton's Extra Light LME, 4 Lb, 3*L = 40%
Clover Honey, 2 Lb, 0 = 20%
Orange Blossom Honey, 2 Lb, 0 = 20%
Roasted Barley (Grain), 1 Lb, 300*L = 10%
Flaked Maize (Grain), 1 Lb, 1*L = 10%
Hops
--
Pacifica 1oz, 60 min, IBU: 61
Yeast
--
Safbrew S-33
Misc. (added to secondary)
--
zest 1 or 2 lemons
zest 2 or 3 oranges
--------------------------------------------
roughly 4 hours before pitch time, used 2 Qt mason jar, 2 cups water 1/2 cup honey and yeast for semi starter. Covered with lose foil (note below!)
brought 2 gal upto 155* with the barley and maize for 25 min. (in grain bag)= shot for 20, but forgot to get my .5 gal upto boil to sparge, so extra 5 min.
stirred in the LME and brought back to boil and removed .5 gal to 2nd pot.
added hops (in sock) to the 2 gal boil for 60 minutes
stirred in honey (- 1/2 cup in starter) into the .5 gal in 2nd pot to dissolve.
45 min. into the boil added the .5 gal of honey mix into the 2 gal.
Cooled with my contraption (note description below) to just under 70*, frothed with a whisk and pitched the yeast.
WHAAAAA!!!! and switched the bubbler to a hose and mason jar 12 hours later because those little guys were happy!
The starter (note) ~ I boiled the water, added the 1/2 cup honey and cooled to maybe 70* +/- (bath temp in hand) and set on the table where it bubbled over moments later. But not too bad ...
Cooling contraption = 15" 3/8th copper tube made into coil, two 2' sections of tube, a fountain pump from harbor freight ($8), and a sink full of ice and water.
~ I place the 4 gal SS pot in the sink, fill the sink with a bag of ice and water around the pot roughly to the same level as the wort in the pot.
~ place sterile coil in the wort and pump COLD water through the coil and into the other sink. * don't touch the water pumping through for a few minutes = DANG HOT!
~ add water and ice as needed while gently stirring the wort.
...cools pretty quick. After a few minutes, you can feel the water flowing out of the coil to get a rough idea of temp. when it feels like batch water = 100*'ish... when it feels like a cold bath, use thermometer to check wort.
...remember to stir so the wort can maximize contact with outer edge of pot and coil...
and I like big beers like Imperial Stouts
So I just put in the primary, what I'm calling a compromise brew :fro:
...not quite 51% honey = please forgive me for still calling it Braggot
I used Brew Assistant on my Droid to work the #'s...
as it's gonna be a first attempt, I shot for just over 2 gal.
Citrus Braggot
target: 2.5 gal with a partial mash
OG: 1.134 / FG: 1.033 / ABV: 13.2%
SRM: 41 / IBU (Rager): 61
-------------------------------------
Fermentables:, (Weight, Color, Grist)
Munton's Extra Light LME, 4 Lb, 3*L = 40%
Clover Honey, 2 Lb, 0 = 20%
Orange Blossom Honey, 2 Lb, 0 = 20%
Roasted Barley (Grain), 1 Lb, 300*L = 10%
Flaked Maize (Grain), 1 Lb, 1*L = 10%
Hops
--
Pacifica 1oz, 60 min, IBU: 61
Yeast
--
Safbrew S-33
Misc. (added to secondary)
--
zest 1 or 2 lemons
zest 2 or 3 oranges
--------------------------------------------
roughly 4 hours before pitch time, used 2 Qt mason jar, 2 cups water 1/2 cup honey and yeast for semi starter. Covered with lose foil (note below!)
brought 2 gal upto 155* with the barley and maize for 25 min. (in grain bag)= shot for 20, but forgot to get my .5 gal upto boil to sparge, so extra 5 min.
stirred in the LME and brought back to boil and removed .5 gal to 2nd pot.
added hops (in sock) to the 2 gal boil for 60 minutes
stirred in honey (- 1/2 cup in starter) into the .5 gal in 2nd pot to dissolve.
45 min. into the boil added the .5 gal of honey mix into the 2 gal.
Cooled with my contraption (note description below) to just under 70*, frothed with a whisk and pitched the yeast.
WHAAAAA!!!! and switched the bubbler to a hose and mason jar 12 hours later because those little guys were happy!
The starter (note) ~ I boiled the water, added the 1/2 cup honey and cooled to maybe 70* +/- (bath temp in hand) and set on the table where it bubbled over moments later. But not too bad ...
Cooling contraption = 15" 3/8th copper tube made into coil, two 2' sections of tube, a fountain pump from harbor freight ($8), and a sink full of ice and water.
~ I place the 4 gal SS pot in the sink, fill the sink with a bag of ice and water around the pot roughly to the same level as the wort in the pot.
~ place sterile coil in the wort and pump COLD water through the coil and into the other sink. * don't touch the water pumping through for a few minutes = DANG HOT!
~ add water and ice as needed while gently stirring the wort.
...cools pretty quick. After a few minutes, you can feel the water flowing out of the coil to get a rough idea of temp. when it feels like batch water = 100*'ish... when it feels like a cold bath, use thermometer to check wort.
...remember to stir so the wort can maximize contact with outer edge of pot and coil...
