rt way to make a braggot

[caseyd]

when should i add the honey??

 

[Vance71975]

when should i add the honey??

I always do my Boil on My Malt Portion and add the honey just as i turn off the flame. It gets sanitized but i dont lose all the flavor and aroma.

 

[Stout-n-Braggot]

whenever you want to

 

[caseyd]

sweet... ive never done one befor.. heres my recipe tell me if its dumb
Honey (1.0 SRM) Sugar 11 30.8 %
1.0 pkg Sweet Mead/Wine (White Labs #WLP720) [35.49 ml] Yeast 10 -
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6 10.3 %
3 lbs Pilsner Liquid Extract (3.5 SRM) Extract 5 15.4 %
3 lbs Pale Liquid Extract (8.0 SRM) Extract 4 15.4 %
1.00 oz Bramling Cross [6.00 %] - Boil 1.0 min Hop 9 0.7 IBUs
1.00 oz Greenburg [5.20 %] - Boil 25.0 min Hop 8 10.2 IBUs
8.0 oz Maple Syrup (35.0 SRM) Sugar 7 2.6 % (i could prob get rid of this)
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 5.1 %
2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 3 10.3 %
2 lbs Honey Malt (25.0 SRM)

 

[Calder]

sweet... ive never done one befor.. heres my recipe tell me if its dumb
Honey (1.0 SRM) Sugar 11 30.8 %
1.0 pkg Sweet Mead/Wine (White Labs #WLP720) [35.49 ml] Yeast 10 -
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6 10.3 %
3 lbs Pilsner Liquid Extract (3.5 SRM) Extract 5 15.4 %
3 lbs Pale Liquid Extract (8.0 SRM) Extract 4 15.4 %
1.00 oz Bramling Cross [6.00 %] - Boil 1.0 min Hop 9 0.7 IBUs
1.00 oz Greenburg [5.20 %] - Boil 25.0 min Hop 8 10.2 IBUs
8.0 oz Maple Syrup (35.0 SRM) Sugar 7 2.6 % (i could prob get rid of this)
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2 5.1 %
2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 3 10.3 %
2 lbs Honey Malt (25.0 SRM)

Comments:

- Missed the amount of honey, but my guess is it's about 6 lbs.
- Honey malt is not going to add any fermentables unless you mash it. From your recipe, I'm assuming you don't mash. If you did mash, I think 2 lbs will give you a very sweet product; maybe too sweet.
- Lactose is not fermentable. 2 lbs will increase your FG by 14 above anything that will be left by the yeast. You are already using a low attenuating yeast. You will have a very sweet product; why have any lactose?

To the original question: I would add the honey a few days after the initial fermentation. 6 lbs is a lot. Leave a gallon space in the fermenter, and add 3 lbs dissolved in a small amount of boiled water (cooled before adding to fermenter) after about 3 days, and add the rest. Honey does not have to be boiled, just dissolved; it's sugar content is so high that contaminants can't survive in it's raw state.

 

[caseyd]

yes it was 6lbs... thanks for the info it helps alot

 

[donjonson]

what is rt?