MIddle-of-the-road Braggot Recipe

This is from http://byo.com/feature/875.html.  It looks like a reasonable, basic, extract-based braggot recipe for those who maybe aren’t up to whole grain or aren’t sure about braggots.  See, I think the thing about braggots is that, for women, they can be gateway beer.  Women don’t tend to like much hoppiness, and in America particularly right now the trend is to massively overhop beers.  If your girlfriend doesn’t think she likes beer, try making her a braggot.  The malty sweetness, just enough hops to balance out the honey goodness – it might do the trick.

Fair warning though – braggots take a bit more aging than regular ol’ homebrews.  Too, this is a good basic recipe.  With this you can begin tweaking to your own taste without too much trouble with conversion and such.

Have you tried this? Made it, tasted it?  Please let me know what you thought!

(5 gallons)

Ingredients:

  • 9 lbs. of honey (any kind)
  • 4 lbs. pale malt extract (unhopped)
  • 1 tbsp yeast nutrient
  • 4 tsp acid blend
  • Wyeast 3632 (Dry Mead) or your favorite ale yeast
  • 1 cup corn sugar (for priming)

Step-by-step: Boil 4.5 gallons of water for 4-5 minutes. Cool slightly and add all ingredients except yeast and corn sugar. Cool to room temperature and add the yeast. Ferment until dry, then rack. A small amount of gelatin can be added to aid in clarification. After 14 days, rack your braggot back to the primary, add the corn sugar for priming, and bottle. Age for several months.

 

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