Braggots
- Thread starter ckr
- Start date
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Getting a proper crack is important for getting the best mash efficiency and extraction rate. If cracked grain is too finely ground it will turn into porridge. If the grains aren’t cracked enough it will result in a poor conversion rate. A Properly cracked grain has a range of particle sizes that create a compromise between extraction and lautering. You are looking to crack just the outer shell of the grain. A mill is the ideal way to crack grain, but a rolling pin, beer bottle, etc. will work as well. Just place the grains in a zip lock bag and crack away. The fermentable sugars come from a balance of malt or malt extract and honey. Cracking the grain maximizes the extraction of fermentable sugar. Depending on the recipe - may simply get some flavor from steeped specialty grains, or as much as 80% of its fermentables from malt.
Yes, you need to crack the grains to get the flavours out of them.
The way you word your question it sounds like you are using DME or LME, so you crack the grains and make a tea with them, just like brewing an extract beer, then continue on. The only difference with a braggot is you are adding honey to it at some point (I prefer after fermentation has started so the yeast get after the sugars from the malts before the honey.)
Cheers!
-- Steve
The way you word your question it sounds like you are using DME or LME, so you crack the grains and make a tea with them, just like brewing an extract beer, then continue on. The only difference with a braggot is you are adding honey to it at some point (I prefer after fermentation has started so the yeast get after the sugars from the malts before the honey.)
Cheers!
-- Steve
