New Braggot Recipe

[ucflumberjack]

ok im working on a braggot recipe, its going to be stout based with probably snoberry honey.

im trying to figure out how much honey and DME to put into it. i want to use d47 yeast which is 12-14%. im going to give it the right nutrients and good aeration(at least what i have come to belive what is such) so im assuming it will go to 14%. i want it to be semi-sweet so really it will be a malt/hop flavored mead more than a honey flavored beer.... so far my thinking is:

14% ABV = OG of about 1.11, semi sweet finish is 1.01, so my OG needs to be 1.12?

ken schramm estimates that one pound honey raises the gravity of a 5 gal batch by .008, at that rate 15 pounds of honey will get me to 1.12. i want one third of teh sugar to come from DME, but DME is 100% fermentable and honey is 80% right? so i will need 10# honey, and 5#x.8=4# DME?

so teh recipe should be:

lumberjack grain bill

lumberjack hops schedule

10# snoberry honey
4# DME

20g d47 yeast

nutrients(fermaid k, go-ferm, DAP, following oskaars instructions)

aerating with my new lees stirrer

 

[akueck]

I could be wrong, but it's my understanding that the fermentability of DME varies with producer and style (e.g. light, dark, wheat). Some DME has more dextrose, which is less fermentable than, say, maltose. Though I think wine yeast might be able to metabolize dextrose more than your typical beer yeast, maybe? Either way, I think I would generalize and say that DME is not 100% fermentable, vs corn sugar which is.

I'm also making my first braggot tomorrow, so I'll keep you posted on how that goes.

 

[kace069]

Here is a pointer. All my braggots used d47 also. When bottling time comes cut back on your priming sugar. D47 eats every last sugar up. I primed my braggots as I would any beer and now it takes 10 minutes to pour out 1 12oz bottle. Over carbonated and I've had a few gushers.