Vex3521
Well-Known Member
- Joined
- Nov 25, 2015
- Messages
- 176
- Reaction score
- 22
I've stumped the jury here and apparently I can't stay neutral so figured I'd see what everyone thinks. I'm skirting the line calling it experimental so I've been told so here we go. Friends that (have) brewed and others that are working the google are back and forth.
My Bochet got started in part because I had amber honey that was getting crystallized so once I got that fluid again I worked with it until I had 2.5 lbs of caramelized honey. It was giving off the toffee/caramel note but a vanilla hint too so not quite what I wanted but I really didn't want to go darker and end up with a foul burnt taste.
Decided to push the caramel note like I want by yanking out the 10L caramel malt I have on hand so I'm running 1lb malt (1/2 caramel 1/2 2 row) to the 2.5lbs honey which technically puts me in braggot range. It's a 1gal batch also. I didn't go up to 3lb honey, glad I didn't because SG was 1.130
So there came the argument... is it a braggot... or... is it a bochet.
My Bochet got started in part because I had amber honey that was getting crystallized so once I got that fluid again I worked with it until I had 2.5 lbs of caramelized honey. It was giving off the toffee/caramel note but a vanilla hint too so not quite what I wanted but I really didn't want to go darker and end up with a foul burnt taste.
Decided to push the caramel note like I want by yanking out the 10L caramel malt I have on hand so I'm running 1lb malt (1/2 caramel 1/2 2 row) to the 2.5lbs honey which technically puts me in braggot range. It's a 1gal batch also. I didn't go up to 3lb honey, glad I didn't because SG was 1.130
So there came the argument... is it a braggot... or... is it a bochet.