First Try Dark Braggot - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

First Try Dark Braggot

264 calories 23.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 264 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Wednesday March 3rd 2021
1.086
1.016
9.2%
26.7
39.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 g Raw Honey400 g Raw Honey 68.5 20 16.7%
1,500 g Muntons - Maris Otter1500 g Maris Otter 38 2.3 62.5%
250 g Dingemans - Biscuit250 g Biscuit 34.5 22 10.4%
125 g Ireks - Chocolate125 g Chocolate 32.2 340 5.2%
125 g Weyermann - Roasted Barley125 g Roasted Barley 29.9 432 5.2%
2,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer - US Goldings15 g US Goldings Hops Pellet 5 Boil 60 min 20.09 60%
10 g Northern Brewer - US Goldings10 g US Goldings Hops Pellet 5 Boil 15 min 6.65 40%
25 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
8 L Doughing-in Temperature 40 °C 40 °C 20 min
Protein rest Temperature 52 °C 52 °C 15 min
Maltose Rest Temperature 63 °C 63 °C 45 min
Saccharification rest 72 °C 72 °C 20 min
Mashout 77 °C 77 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 7.3
Mash volume with grains 8.6
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 9.2 L) 5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 13.8 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8
Going into fermentor 8
Total: 12.7  
Equipment Profile Used: System Default
 
Notes

Honey was given 50% in the mash and 50% in the fermentor.
Since the calculator goes off when using honey as late addition I didn't mention this in the field.

Boiling the honey will cause caramelization and possibly non-fermentable long-chained sugars. It is intended for a certain amount of the honey but not for all of it, that's why it is split.

Last Updated and Sharing
 
269
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-03 06:16 UTC