Split batch braggot

[Oda NoBREWnaga]

Howdy everyone. My local grocery store has 12 pound jugs of local honey for sale, so they have inspired me to plan a Braggot for this fall and winter.

I recently brewed a batch of Gothlandsdricka that I split into two fermenters and pitched different yeasts into, so I want to replicate this split and alter style.

Here’s my first draft of a recipe:

Vitals Batch size: 8 gallons (to be split in two) Original Gravity: 1.088 Final Gravity: 0.997 IBU (Tinseth): 17 BU/GU: 0.19 Color: 30.5 SRM ABV: 11.9%

Malts (13 lb) 10 lb (40%) — Maris Otter — 2.8 °L 1 lb (4%) — Caramel 120L — 120 °L 1 lb (4%) — Caramel 40L — 40 °L 1 lb (4%) — Chocolate Malt - 369.7 °L

Other (12 lb) 12 lb (48%) — Honey — Sugar — 1.3 °L

Hops (2 oz) 2 oz (22 IBU) — Saaz 4.5% — Boil — 60 min

Plan afterwards would be to ferment four gallons a piece in two fermenters.

Fermentation 1: Voss. Once fermentation slows add the zest of four oranges, 2 cinnamon sticks, an ounces of ground ginger, and a couple cloves.

Fermentation 2: T-58. Once fermentation slows, add three pounds frozen cherries, a half ounce of allspice, and one vanilla bean.

After that, bottle and age.

Any comments or suggestions welcome, especially regarding spices and the amount of crystal malt.

Thanks!

 

[Agent]

My reply is only tangential to your questions, but I just racked a braggot to secondary that was based on a wee heavy.
For a 5.5 gal batch it was 7lbs dark gold melter honey
9lb Maris Otter
8oz dark Munich
6oz Crystal 40
4oz Crystal 120
2oz roast barley
UK Target hops to 28IBU and a low attenuating Irish Ale yeast. It went 1.100OG to 1.028 FG and 9.6%abv.
My personal desire was to keep a decently high FG to balance the line between honey and malt sweetness, and I think I hit it reasonably close.
That said, my gut says that a dry dark beer with only residual sweetness from the crystals might be a bit harsh for the spices that usually play best with sweetness.

 

[Oda NoBREWnaga]

I was thinking of doubling the two crystals to ensure plenty of residual sweetness. That or mashing at 160 or something.

I do like the idea of using a lower attenuation yeast. Thank you!