RiccoStar
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From what I've searched it's not widely explored doing mead/ braggot with rye grain, but this quarantine has convinced me it will be a great idea lol. On top of that I want to use Brettanomyces (I know I'm crazy).
What I'm looking to get feedback on is how high % can I go with rye on a braggot before undesired results? I want a drier more mead focused finish, with a touch of rye complexity and slight body.
This is my 'rough draft' recipe that I am contemplating and I would love some feedback, or even better, first hand knowledge/ experience:
(5 gallon batch)
3.3lbs of rye malt
1lb flaked oats
10 lbs of honey (not sure the type, not buckwheat but thick and heavy like it)
Like stated, I will be using Brett to ferment (I believe it's a B strain, could be mixed).
I prefer oxygen presence with Brett (no airlock) to get the 'funk' a bit faster, but would this cause some oxidation worries being that I have some wort in the mix? (normal mead has been no issue IME).
Thanks in advance for advice, knowledge, and shared experience!
What I'm looking to get feedback on is how high % can I go with rye on a braggot before undesired results? I want a drier more mead focused finish, with a touch of rye complexity and slight body.
This is my 'rough draft' recipe that I am contemplating and I would love some feedback, or even better, first hand knowledge/ experience:
(5 gallon batch)
3.3lbs of rye malt
1lb flaked oats
10 lbs of honey (not sure the type, not buckwheat but thick and heavy like it)
Like stated, I will be using Brett to ferment (I believe it's a B strain, could be mixed).
I prefer oxygen presence with Brett (no airlock) to get the 'funk' a bit faster, but would this cause some oxidation worries being that I have some wort in the mix? (normal mead has been no issue IME).
Thanks in advance for advice, knowledge, and shared experience!