Braggot

[Graham.C]

I was thinking about making a Braggot. Anyone out there ever made one? Any advice?

I was thinking along the lines of:
3 kg honey
2kg 2-row
0.5kg honey malt
0.5kg melanoidin (because it has that wonderful crusty goodness)
0.25kg darkest crystal I can find, or maybe special B. (looking for plum/raisin cookie character)
Maybe add some dark candi sugar for a bit of extra plum/raisin character, although I have never used it before so maybe this will add too many variables.

I was going to hop:
30g Tett @ 30 for 11.7 IBU
30g Tett @ 15 for 7.6 IBU

I have no idea how to hop this. Its going to probably ferment way down (I wouldn't be surprised at 1.000, beer smith tells me less), so very little body to support much hops. I also don't know if 2kg of 2-row can convert 1.25kg of special malt. I was going to mash high in an attempt to save some body. Chill to 30C or so then rack onto the honey already in the fermenter. Give it a good mix, DAP, and as much O2 as I can shake into it. I haven't settled on yeast yet, but I might go with champagne, US-05, or both as BYO suggests. I'm leaning more towards an ale yeast to promote body, but I don't want it to be cloying so it might depend on taste tests along the way.

[akr71]

I like the melanoidin - it should also add back a bit of body, without it, the beer could end up being thin when all the honey ferments out.

I have a bunch of c120 & c150 which will give that plum/raisin you are looking for. I'm home this evening and brewing tomorrow (Friday) if you want to stop by and grab some (and your beer from Beau's).

[TJ Brew]

Based on the little information I know about Braggots, I would say you have enough hops to compliment the sweetness of the honey.

I have read that you should ferment the malt/grains with the ale yeast and then once that has finished rack onto the honey and add the champagne or wine yeast or whatever your using. I have also read that you can add all the honey at the end of the boil or some at the end of the boil and some when you rack it to a secondary and add the champagne yeast. Basically it sounds like you can do whatever you want and it will still be a Braggot

I am interested in hearing how this turns out.

There are also a few recipes at http://www.gotmead.com for comparison.

[Graham.C]

Andy: thanks for the offer. I don't think I am going to be brewing this weekend (waiting on the honey) but I will text you next time I am in your area.

I have made mead's in the past and I find putting warm water onto the honey and shaking the carboy like heck (also aerating in the process) makes good mead. I was planning on doing the same with a not fully chilled wart. Honey really loses its flavor fast at high temps, so putting it anywhere near the boil is a waste in my books. Might as well use cheaper sugar. I have never had an infection, so I think my methods work as long as you keep good sanitation practice.

I haven't received this years honey shipment, but I have tasted it. It was a tasty year, so I will probably make a traditional mead side by side and see how it compares (I have 30lbs to use up). I will probably make a honey lager as some point as well.

I have never seen a braggot recipe with melanoidin malt, and think it might bring something really yummy to the table. I was also thinking of using raisins in place of DAP, which might highlight the raisin/plum from the dark caramel (although this might be too much). It would also make it a bit more of a pyment. Either way I still have a week or two to debate my options before the honey arrives.

My goal is to have a floral/spicy nose with a sort of toasty, melanoidin-y, dark fruit character. Something that might be nice in the holiday season when the days get dark. It will be easy to toss it off balance with so little body so I might make some tea's at first to see what ratios I should be using. That is also the idea behind using the melanoidin; to give it a bit more complexity/backbone to build from. I really don't want to go too far in any one direction.

If it turns out I would be happy to share a bottle. It probably wont be drinkable until next holiday season at the earliest.