SkeletorMob
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So the fourth recipe I intend upon mixing is a basic braggot. Outlined in how to make mead like a viking by Jereme Zimmerman, the recipe is as follows for a 5 gallon batch:
1.5 gallons of water
6 lbs Amber dry malt extract
2 lbs pale dry extract
6-12 ounces Cascade, US Fuggle and Strachan Ace hops
9-12 lbs honey light-medium bodied
2 packets Lavin d47 or Salfale us 05
2 tsp each of yeast nutrient and energizer or 2 cups of raisins
4-5 gallons of water
Now as I read the instructions it seems pretty straightforward but yet I have two lingering questions.
1. It list two amounts of water,
Am I to assume the 1.5 gallons listed first is what I would be boiling into a wort and the rest is added later down the mix?
2. "Add the hops according to the following schedule (add a bit more to each stage if you're adding extra, keeping in mind the earlier you add them, the more they'll contribute to bittering; the later, the more they'll contribute to aroma):
60 min: 3 ounces
15-30 min: 2 ounces.
Now does that mean every 60 mins I'm adding 3 ounces and then every 15-30 mins I'm also adding 2 more ounces of hops leading to a 3-4 hour boiling time?? That doesn't sound right. If anyone could please explain the hopping schedule to me that would be awesome! I have a lot of common sense but for whatever reason cannot wrap my head around this lol
If it affects advice I like IPA bitterness
Stone iPa
Sculpin ipa
Sierra Nevada pale ale
Would be my go to favorites for a nice bitter ipa (for me)
Thanks in advance for any help and advice!
1.5 gallons of water
6 lbs Amber dry malt extract
2 lbs pale dry extract
6-12 ounces Cascade, US Fuggle and Strachan Ace hops
9-12 lbs honey light-medium bodied
2 packets Lavin d47 or Salfale us 05
2 tsp each of yeast nutrient and energizer or 2 cups of raisins
4-5 gallons of water
Now as I read the instructions it seems pretty straightforward but yet I have two lingering questions.
1. It list two amounts of water,
Am I to assume the 1.5 gallons listed first is what I would be boiling into a wort and the rest is added later down the mix?
2. "Add the hops according to the following schedule (add a bit more to each stage if you're adding extra, keeping in mind the earlier you add them, the more they'll contribute to bittering; the later, the more they'll contribute to aroma):
60 min: 3 ounces
15-30 min: 2 ounces.
Now does that mean every 60 mins I'm adding 3 ounces and then every 15-30 mins I'm also adding 2 more ounces of hops leading to a 3-4 hour boiling time?? That doesn't sound right. If anyone could please explain the hopping schedule to me that would be awesome! I have a lot of common sense but for whatever reason cannot wrap my head around this lol
If it affects advice I like IPA bitterness
Stone iPa
Sculpin ipa
Sierra Nevada pale ale
Would be my go to favorites for a nice bitter ipa (for me)
Thanks in advance for any help and advice!