I'll shortly be attempting my first braggot once my bottles arrive and the carboy is available.
A simple question: 50% (or more) of the fermentables in the braggot have to be honey.. Is this a pound-for-pound percentage, or do I have to convert to something or another according to the ferment-ability of said honey and the malt/grains?
As an aside, the honey type isn't chosen yet, but I was going with a pale DME, steeping Belgian Special B. No hops, and Nottingham Ale yeast.
A simple question: 50% (or more) of the fermentables in the braggot have to be honey.. Is this a pound-for-pound percentage, or do I have to convert to something or another according to the ferment-ability of said honey and the malt/grains?
As an aside, the honey type isn't chosen yet, but I was going with a pale DME, steeping Belgian Special B. No hops, and Nottingham Ale yeast.