Buckwheat Oatmeal Braggot

Much to my regret, I didn’t save the email or the list link I got this from.  For those who like the richer flavors of buckwheat honey, this is a very nice recipe indeed!  Whoever and wherever you are, Sasper, thank you. 

Have you tried this? Made it, tasted it?  What did you think?

For 5 gallons:

1 Pound Buckwheat
1 Pound Oats (4 3/4 cup)
3 Pounds Amber Dried Malt Extract
1 Pound Crystal 10 Malt
1 Pound 2 Row Pale Malt
3 Pounds Dark Wildflower Honey
2 Pounds Buckwheat Honey
2 Ounces Fuggles Hops
Irish Ale Yeast

For priming:

3/4 cup of cornsugar
Lalvin D-47

  1. Boil two gallons of water, add to primary and let cool.
  2. Toast Buckwheat in pan. Let air and cool. Toast oatmeal seperately and setaside. In 3 gallons of water, Cook buckwheat for 20 to 30 minutes.
  3. Turn off heat and let cool to 100 degrees Farenheit. Remove Buckwheat
  4. Add Pale Malt and crystal malt, slowly bring temperature up to 160 degrees.
  5. Add Oatmeal and steep at 160 degrees for 30 Minutes. Cool to 122 degrees
  6. and let rest for twenty minutes. Remove grains bag. Bring wort back up to boil. Turn off heat and add Amber Dried Malt Extract. Dissolve completely.
  7. Turn heat back on and add 1 1/2 oz of Fuggles hops and boil for 45 minutes.
  8. Add last 1/2 oz of Fuggles hops and continue boiling for 15 minutes.
  9. Immediately cool wort to 110 degrees and add honey. Combine thoroughly.
  10. Cool wort to 85 degrees. Pitch yeast to primary. Add cooled wort to primary.

Ferment in primary for 2 weeks. Rack to secondary until its through fermenting. Rehydrate Lalvin D-47. Boil 3/4 cup corn buy zolpidem online sugar to 2/3 cup water and place both in bucket. Siphon wort to bucket. Let sit 30 minutes to settle. Rack to bottles. Cap bottles. Age a minimum of 3 months.


Pitched yeast. Took hydrometer reading.
Sg: 1,100
Pa: 13%
Br: 24

Fermenting Explosively! Smell of honey blows you away!

Still fermenting strong. It’s lost all its honey aroma and is now smelling reminiscent of vomit. Smells very alcoholic too.

Lost the vomit smell. Overwhelmingly alcoholic, when you open the lid it burns your nose hairs!

Racked to carboy. Smells like beer but I’m afraid to taste it. It has no honey aroma at all. I realized that the initial ferment was done in only 3 gallons of wort. Don’t know how i messed that one up! hahah. Topped off carboy to 5 gallons.

Fermentation began again with a vengeance! Filled the airlock full of beer! Attached a blow of tube.

Fermentation subsided. Affixed airlock, will let ferment till done.

So after all that meandering some questions I have are:

1. I don’t smell honey whatsoever in this, I have not tasted it so it might be there but I assumed not. Is there anything I can do to bring out the honey more?

2. When the fermentation kicked up again I had to ferment for another week, It’s still going today on the 30th! Do you think this will effect the outcome of my brew?

3. Would this recipe benefit any from bulk aging?

This is the first beer I’ve ever brewed and fear sheer disappointment. Maybe i should listen to Papazians advice more.

As always thank you!

A ghost of sorts


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