Michigana Braggot - Beer Recipe - Brewer's Friend

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Michigana Braggot

315 calories 33.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.48 gallons
Post Boil Size: 2.48 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Paul Lohmuller
Hop Utilization: 98%
Calories: 315 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)
Created: Friday February 19th 2021
1.094
1.025
9.9%
64.7
14.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Briess - Brewers Malt 2-Row3.75 lb Brewers Malt 2-Row 37 1.8 46.9%
0.25 lb Sugar Creek - US - Sugar Creek - Brown Malt0.25 lb US - Sugar Creek - Brown Malt 34 90 3.1%
4 lb US - Wildflower Honey4 lb US - Wildflower Honey - (late boil kettle addition) 34.79 10 50%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Michigan Copper0.5 oz Michigan Copper Hops Pellet 9.7 Boil 60 min 44.23 25%
1.50 oz Michigan Copper1.5 oz Michigan Copper Hops Pellet 9.7 Hop Stand at 200 °F 20 min 20.49 75%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Irish Ale OYL-005
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
30861
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Strike 164 °F 152 °F 60 min
10.9 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.5 6  
Mash volume with grains (equipment estimates 1.74 g | 7 qt) 1.82 7.3  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 2.91 g | 11.6 qt) 2.73 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.66 g | 14.6 qt) 3.48 13.9  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.48 9.9  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.08 0.3  
Going into fermentor 2.5 10  
Total: 4.23 16.9
Equipment Profile Used: System Default
 
Notes

Brewed exclusively with ingredients from the Lake Michigan region:

  • Water from Lake Michigan/Chicago
  • Briess malt from Wisconsin
  • Sugar Creek malt from Indiana
  • Hops from Michigan
  • Honey from Indiana
  • Yeast cultured in Chicago
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-03-24 03:00 UTC