Wheat Braggot

[Bourdon]

I was pondering making a wheat braggot with coriander. Has anyone else attempted something like this? How did it turn out?

Steeping Grain:
1 lb Pils Malt
1 lb Wheat Malt

Boil:
3 lbs NB wheat LME
1 oz Czech SAAZ Hops (1/2 during boil, 1/2 at flameout)
Coriander (4 oz ?)

Primary:
Bavarian Hefe-Weisen Yeast
Ferment until finish

Secondary:
Add 3 lbs Wildflower Honey
Yeast Nutrient
Champagne Yeast to finish

Tertiary:
Age 1 year

The goal of using the two yeasts is to get the flavors of the Bavarian yeast then add the honey and use the champagne yeast to ferment it out dry.

 

[Lac]

Hey, I was wondering if you ever decided to make this braggot? I just moved mine to the tertiary step, and followed a similar recipe. Mine differed in the following: no hops (apparently matter of debate with mead-ies, it seems), S-04 primary, Lalvin D47 secondary, 5lbs honey. I operated off the same principle with the two-yeast-hypothesis. This was a 3 gal. batch for me. Just wondering if you decided to give it a go, and if so how did it turn out? If you didn't, but are still interested, I'll let you know how mine turns out (thinking it may not need a year, as it was very "chill", aka smooth, when I was moving it today).