Toggle sidebar

basic bragot

  • Thread starter Thread starter smilingwyvern
  • Start date Start date
  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
Hey Lager,

From your setup I'd guess you're using a stainless lauter tun. Are you using a three vessel system by chance?

I have one of those PBS three 20 gallon stainless vessel systems with the drilled false bottom in the lauter tun. I've used it with and without the false bottom. I haven't done an all grain batch in a long time (mid-nineties?) but I found I was getting clear filtrate pumped into the boiling vessel just using a grain bed and letting it filter itself. Have you done this/gotten similar results?

Cheers,

Oskaar
 
I currently use rubbermade insulated coolers with false bottoms as mash tuns, I have three which gives me a total mash capacity of 81#. I use a gravity feed system of my own design, I am contemplating switching over to pumps. ;)
 
Did you use the recipe above? Technically this is a braggot and not a honey ale as more than 50% of its fermentables are from honey.
 
Yup, exactly the way it is printed.
However when I opened the yeast tube beaker thing, it foamed out the cap as I broke the seal. Was kind of messy but I got almost all of the contents into the pail.


z
 
Definitely let us know how it goes. I’m curious to see how my recipe works out for someone else. It sounds from your description of the container like you used a white labs yeast culture, is that correct? What type of yeast was it? What type and amount of hops did you use?
 
Yup, white labs London ale yeast.
I used 1/2oz. Cascade hopps.
Smelled pretty good....pitched the juice this morning. Ariated it this afternoon. There better be some perculating tomorrow morn or I'll be worried.


gonz
 
The white labs london ale yeast is an excellent yeast strain. I've had excellent results with it in braggots, porters, and ESBs.
 
White Labs Dry English Ale (WLP002) is a strong fermenter, I plan on using it in my Braggot. :)
 
I bottled this lastnight, gimmie a week and I'll let you know how she kicks me.
Joe do you recall your SG & FG?
My FG was 1.01 but i don't think i logged my SG at all. :(
can i post pictures here?

This stuff is pretty!
Gonzo
 
Yeah its a beautiful amber color. Sorry i dont have SG & FG measurments for you though.
 
Because more than 50% of its fermentable come from honey, I find that it takes a good 10-12 months for the flavors to round out properly.
 
Hey Gonzo,

I was just wondering how this batch came out and if you liked my basic braggot recipe or not.
 
Hey JoeM,

I'm going to be making your recipe as soon as my brew kettle arrives later this week. I'm just curious about your recommended aging time:

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.
Click to expand...

Do you recommend bottle aging or bulk aging for 6 - 12 months? This will be my first braggot, and your basic recipe sounds appealing.

Thanks in advance for your help!

- GL63
 
Since I carbonate my braggots by priming I recommend 6-12 months of bottle aging rather then bulk aging. The reason being that if you bulk age too long you risk not being able to carbonate naturally. Generally I rack my braggots after 2-3 weeks, bottle after an additional 2-3 weeks, and then age about 12 months.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom