Bring on the Braggot - Beer Recipe - Brewer's Friend

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Bring on the Braggot

327 calories 22.6 g 12 oz
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Beer Stats
Method: Extract
Style: Braggot
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 327 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Saturday April 29th 2023
1.100
1.010
11.8%
20.6
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.30 lb Honey10.3 lb Honey 35 2 72%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7%
3 lb Briess - LME Golden Light3 lb LME Golden Light 37.6 4 21%
14.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.05 oz Hallertau Mittelfruh1.05 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 11.09 36.8%
0.55 oz BSG - Mount Hood0.55 oz Mount Hood Hops Leaf/Whole 5.2 Boil 60 min 6.87 19.3%
0.25 oz Citra0.25 oz Citra Hops Leaf/Whole 12.3 Aroma 10 min 2.68 8.8%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 10.4 Dry Hop 0 days 35.1%
2.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.92 oz Ginger root Water Agt Mash 1 hr.
4 tsp Coriander Seed Water Agt Mash 1 hr.
2 tsp Nutmeg Spice Mash 0 min.
1 each Servomyces Water Agt Mash 0 min.
1 tsp irish moss Water Agt Mash 30 min.
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.57 g | 22.3 qt) 4.5 18  
Mash volume with grains (equipment estimates 5.57 g | 22.3 qt) 4.58 18.3  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 1.12 4.5  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.5 18
Equipment Profile Used: System Default
 
Notes

Bring crystal malt to 155 degrees and sparge,. Add malt extract and hops , .Ginger. 1/2 the coriander and boil. for the indicated times (Citra hops added at last 10' w/ I Moss & Servomyeces. At end of boil wort chiller cool to 100 degrees and add the homey. Half the crushed coriander and nutmeg are placed in the primary. Add yeast started . 5 gallon cooled batch read at 1.097 O.G. w/ Refractometer.

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  • Public: Yup, Shared
  • Last Updated: 2023-04-29 23:51 UTC