Would a SNA addition apply to a Braggot?
I am planning on making another batch of Raspberry Braggot that I made back in 2012. It came out great but I am looking to see if I can improve the drink-ability time of it. It was around 10 months before is was ready.
Here is the base recipe I plan on making. The only changes I am making from the first batch is I lowered the malt build and honey by 1 lb. and changed the yeast from WLP099 to US-05.
The recipe has Fermax yeast nutrient (my standard for brewing) but I am wondering if I should got with Fermaid-K/O along with some DAP and aerate for the first 30% sugar depletion.
Raspberry Braggot
Recipe Specs
----------------
Batch Size (G): 5.5
Total Grain (lb): 10.000
Total Hops (oz): 2.50
Boil Time (Minutes): 60
Grain Bill
----------------
8.000 lb Golden Promise Malt (52.94%)
8.000 lb Honey (35.29%) (0 Min)
1.000 lb Munich I (5.88%)
1.000 lb White Wheat Malt (5.88%)
Hop Bill
----------------
0.50 oz Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil)
1.00 oz Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil)
1.00 oz Willamette Pellet (4.9% Alpha) @ 5 Minutes (Boil)
Misc Bill
----------------
1 Tsp Irish Moss @ 10 Minutes (Boil)
5 Tsp Fermax Yeast Nutrient @ 10 Minutes (Boil)
48.00 oz Frozen Raspberry @ 3 weeks (Secondary)
Single step Infusion at 151°F for 60 Minutes.
Add Honey once wort is chilled to 100°F
Ferment at 68°F with US-05
Notes
----------------
Ferment at 68F for 2 weeks in primary.
Rack to secondary and add twice frozen whole raspberries.
Leave in secondary at basement temps (63F) for 3 weeks.
Rack to tertiary and let sit for 4weeks
Bottle with 3/4 cup priming sugar and let sit at 68F for 1 week then move to basement (63F) for conditioning.
Thanks
Dan6310
I am planning on making another batch of Raspberry Braggot that I made back in 2012. It came out great but I am looking to see if I can improve the drink-ability time of it. It was around 10 months before is was ready.
Here is the base recipe I plan on making. The only changes I am making from the first batch is I lowered the malt build and honey by 1 lb. and changed the yeast from WLP099 to US-05.
The recipe has Fermax yeast nutrient (my standard for brewing) but I am wondering if I should got with Fermaid-K/O along with some DAP and aerate for the first 30% sugar depletion.
Raspberry Braggot
Recipe Specs
----------------
Batch Size (G): 5.5
Total Grain (lb): 10.000
Total Hops (oz): 2.50
Boil Time (Minutes): 60
Grain Bill
----------------
8.000 lb Golden Promise Malt (52.94%)
8.000 lb Honey (35.29%) (0 Min)
1.000 lb Munich I (5.88%)
1.000 lb White Wheat Malt (5.88%)
Hop Bill
----------------
0.50 oz Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil)
1.00 oz Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil)
1.00 oz Willamette Pellet (4.9% Alpha) @ 5 Minutes (Boil)
Misc Bill
----------------
1 Tsp Irish Moss @ 10 Minutes (Boil)
5 Tsp Fermax Yeast Nutrient @ 10 Minutes (Boil)
48.00 oz Frozen Raspberry @ 3 weeks (Secondary)
Single step Infusion at 151°F for 60 Minutes.
Add Honey once wort is chilled to 100°F
Ferment at 68°F with US-05
Notes
----------------
Ferment at 68F for 2 weeks in primary.
Rack to secondary and add twice frozen whole raspberries.
Leave in secondary at basement temps (63F) for 3 weeks.
Rack to tertiary and let sit for 4weeks
Bottle with 3/4 cup priming sugar and let sit at 68F for 1 week then move to basement (63F) for conditioning.
Thanks
Dan6310
