basic bragot

[GrantLee63]

Thanks JoeM ..... like I said, I plan on making your Basic Braggot as soon as my brew pot arrives. I'll keep you - and everyone else - updated via the Brew Log.

- GL63

 

[JoeM]

Just as an update – since this post started early last year I’ve made a few batches of this basic braggot with slight variations. The original recipe calls for ¼ - ½ of an ounce of hops but I’ve had the best results using the full ½ oz. Not to complicate the basic recipe but, it also depends on the alpha acid content of the hops that you’re using and of course how much you like hops. Also, in the original versions I always used a medium crystal malt but later experimented with some darker roasts (80L-120L) with excellent results.

 

[GrantLee63]

Sounds good JoeM .... I'll give a darker roast crystal malt a try in the batch I make. I appreciate your help

- GL63

 

[GrantLee63]

OK .... so I made JoeM's Basic Braggot recipe Sunday afternoon - my first braggot ! Anyway, I opted to make a 6 gallon batch and adjusted my ingredients accordingly:

• 10 ounces of 120L Crystal Malt
• 3.3 pounds of light DME
• 6 pounds clover honey (I used Gordon Foods brand)
• 3/4 ounce of Cluster Hops (pelleted)
• White Labs Dry English Ale Yeast (WLP002)

The only problem is that I FORGOT to take an opening SG ???. I did however, take a reading tonight - approximately 24 hours after pitching my yeast = 1.050 - Does this sound right? For those of you who have made this recipe, what was your OG?

Again, this was my first braggot, and I never made beer before. WOW! What a mess I came home to in my basement with spew everywhere and the airlock blown off !!! I guess about 4" of headspace is NOT ENOUGH for a 6 gallon batch of braggot in a 6 1/2 gallon carboy! Chalk it up to experience ...

In any event, in light of my screw-up in not getting an immediate OG, what will the approximate AVB of this braggot be when its finished? Also, I just want to make sure I understand correctly that I should keep it in the primary for 6 weeks before racking to a secondary and allow it to clear? Correct?

Thanks Again! - GL63

 

[JoeM]

In my original post of this recipe I did say to leave it in primary for 6 weeks, but having made this braggot many times since the original post I would say now that 6 weeks is probably a bit longer than necessary. Basically you should let the braggot talk to you and leave it in primary as long as you need to in order for it to drop clear. Personally I like slightly longer primaries because I like to rack only once in order to avoid volume losses and oxidation/contamination from multiple rackings, and so I like it to drop completely clear before the first rack.

And yes, braggots and beers tend to foam a lot and ferment a bit more violently then meads and a bit more headspace is necessary. I’ve even had a few 5 gallon batches blow the top off a 6.5 gallon carboy, never mind the 6 gallon batches which threatened to destroy the house! That’s why some of my friends prefer the 7 gallon buckets, personally I just like using glass rather than plastic.

 

[GrantLee63]

I have absolutely ZERO experience with making beer, and like I said before, this is my first braggot, and this is probably a stupid question .... But WAIT ! This is GotMead.Com and there is no such thing as a stupid question !!!

The 6 gallon batch I made is starting to clear and fermentation has dropped down to about 6 bubbles per minute. Once it clears completely - or almost clears completely - I plan on racking it one time. I'll probably let it bulk age a few weeks before priming and bottling in Grolsch bottles.

So here is my question ..... How long can I keep braggot in the bottle before refrigeration will be needed, or is it like mead and / or wine where celler aging is OK? My son-in-law who does brew beer, said he never keeps his bottled beer more than a month before he refrigerates it.

Finding refrigerator space for about 48 Grolsch bottles is going to be a challenge, so please advise !

Thanks in advance - GL63

 

[JoeM]

I always cellar my braggots for a year before drinking them and never refrigerate until i'm ready to serve. In fact I dont refrigerate my beers either and I've never had a problem.