BRGriffith
Well-Known Member
Hello all,
Today I put together a Lambic Braggot, and I thought I would share the recipe and process for anyone else who's interested in trying something like this.
Recipe - 5.5 Gallon:
Primary
- 6 Lbs. Raw Wildflower Honey
- 1 Lbs. Maltodextrin
- 4 Oz. Chocolate Malt
- 12 Oz. Aromatic Malt
- 5 Tsp. Yeast Nutrient
- House Lambic Culture
Secondary
My house Lambic culture started as WYeast Roeselare to which I added the bottle dregs of some of my favorite sours. I've used it on a couple other things with fantastic results so far.
I steeped the grains for 30 minutes at 156℉ then used the runoff to dissolve the honey and nutrient. The Maltodextrin needs to be dissolved in hot water as well and provides the wort / must with some complex long chain sugars for the bugs to eat.
The OG measured 1.054, so with the expectation that the bugs will take it down to 1.000, that should yield 7% ABV. It has a very nice amber color with a pleasant toasty, caramel aroma and flavor.
I'll be doing about a 3 week primary then racking into a 5 gallon better bottle for its aging. I haven't decided what I want to put in secondary just yet - I may do fruit, oak, a combination of the two, or I may just leave it the way it is.
Cheers!
View attachment 1495297688223.jpg
View attachment 1495297698025.jpg
Today I put together a Lambic Braggot, and I thought I would share the recipe and process for anyone else who's interested in trying something like this.
Recipe - 5.5 Gallon:
Primary
- 6 Lbs. Raw Wildflower Honey
- 1 Lbs. Maltodextrin
- 4 Oz. Chocolate Malt
- 12 Oz. Aromatic Malt
- 5 Tsp. Yeast Nutrient
- House Lambic Culture
Secondary
My house Lambic culture started as WYeast Roeselare to which I added the bottle dregs of some of my favorite sours. I've used it on a couple other things with fantastic results so far.
I steeped the grains for 30 minutes at 156℉ then used the runoff to dissolve the honey and nutrient. The Maltodextrin needs to be dissolved in hot water as well and provides the wort / must with some complex long chain sugars for the bugs to eat.
The OG measured 1.054, so with the expectation that the bugs will take it down to 1.000, that should yield 7% ABV. It has a very nice amber color with a pleasant toasty, caramel aroma and flavor.
I'll be doing about a 3 week primary then racking into a 5 gallon better bottle for its aging. I haven't decided what I want to put in secondary just yet - I may do fruit, oak, a combination of the two, or I may just leave it the way it is.
Cheers!
View attachment 1495297688223.jpg
View attachment 1495297698025.jpg