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basic bragot

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smilingwyvern

Guest
Guest
What are the basic ingerdience for a bragot? And what is the process for such? All I want is the basics so I can make my own with out messing up good honey on experiments.
 

JoeM

NewBee
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Jan 9, 2004
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The most basic braggot would simply be about 5 lbs of honey and 3 lbs of light DME in about 5 gallons total volume, fermented with your favorite ale yeast. However I would highly suggest the addition of about half a lb of crystal malt and one quarter to one half oz of your favorite bittering hops. For example:

½ lb Crystal malt
3 lbs light DME
5 lbs Honey (I like clover)
¼ - ½ oz hops (I like cascade or cluster)
Ale yeast (I like London ale)
5 oz corn sugar to prime at bottling

You would bring 2-5 gallons of water to about 150 degrees and steep the grains in a grain sock. I crush the grain myself with a rolling pin for freshness but you can buy them pre-crushed. Remove the grain after 30 min and bring the wort to a boil. Add your DME and hops and boil for 60 min.

Remove from the heat and stir in the honey. Add the wort/must to your fermenter, bring it to 5 gallons final volume, allow it to cool completely, and pitch your yeast. I will usually rack once at about 6 weeks, allow it to clear completely, and bottle it with 5 oz of corn sugar for carbonation.

I find that it’s good after 6 months of ageing but benefits from a year. I like to leave all my meads for 12 months before I touch them because I like them to come to their full potential before I start consuming them.
 

JoeM

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P.S. I love braggot, and in my opinion a well constructed braggot can be just amazing. If the elements are balanced properly i feel like it brings the best qualities of beer and the best qualities of mead together, and sometimes can be better then either of its parents.
 

CosmicCharlie

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Nov 15, 2004
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I might dabble with a braggot one day. I've read other posts which mention a creamy head - i would think head retention would be difficult with a braggot. Would the addition of some wheat be called for?
 

JoeM

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Jan 9, 2004
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My braggots tend to hold a nice head. I like to add maybe half a lb of munich malt for some extra body, this probably helps too.
 
S

smilingwyvern

Guest
Guest
hanks for the help. Ive been wanting to start a meadery at some time. And before I did that I wanted to get a few recipes and try them before I decided to add them to the list of products i would produce. After I get back from deployment I'm going to start making small batches for "testing reasons". ;)
 

JoeM

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Jan 9, 2004
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If your braggot is a big seller will i get royalties? ;D
 
S

smilingwyvern

Guest
Guest
JoeM said:
If your braggot is a big seller will i get royalties? ;D
I could name the reipe after you and send you a supply from every batch. 8)
 

Lagerman64

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Oct 17, 2003
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NY
I tend to avoid hops when making braggots, I hate to have them confused with beer. I will however be using heather in my next one ;).
 

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
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The OC
Uh oh! Heather braggot!

Where's Joe Mattioli? Joe loves English Mead and is always in search of excellent Heather Honey. I think he would be conflicted about Heather Braggot though since he thought his braggot made with Orange Blossom Honey was sissified because it had a floral aroma to it.

I'll alert the media and wait for Joe to weigh in here! LOL

Cheers,

Oskaar
 

ancjr

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Mar 7, 2005
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I have a friend wanting to make a heather ale as well. Can anyone (Oskaar!!!) attempt to describe is flavor? :)
 

Oskaar

Got Mead Partner
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Dec 26, 2004
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Sadly, I cannot describe heather ale, braggot or mead. I can however describe a former girlfriend named Heather. . .
 

ancjr

NewBee
Registered Member
Mar 7, 2005
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I have a former Heather as well. So, I'll assume it's more bitter than hops. ;)

jk Heather!!!
 

JoeM

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Jan 9, 2004
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Between half a pound and a pound of specialty grain on top of 3 lbs of DME for a 5 gallon batch...
 

Lagerman64

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Oct 17, 2003
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Well as far as grains go, the plan is to mash 14# Pale malt, 8# Munich and 5# Cara-Pils malt. I'm hoping to make up most of the boil volume, plus the honey, with the runoff. Stop the sparge around 1.004, top off with water if I have too. 24 gallon volume. :)