Highland Braggot Recipe - Beer Recipe - Brewer's Friend

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Highland Braggot Recipe

406 calories 34.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 406 calories (Per 12oz)
Carbs: 34.9 g (Per 12oz)
Created: Saturday September 2nd 2023
1.122
1.022
13.2%
2.1
17.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb American - Pale 6-Row14.5 lb Pale 6-Row 35 1.8 51.8%
7.25 lb Munich Malt7.25 lb Munich Malt 36.8 7.87 25.9%
5.50 lb Raw Honey5.5 lb Raw Honey - (late boil kettle addition) 38 20 19.6%
0.75 lb American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L 35 10 2.7%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.1 100%
1 oz / $ 0.00
 
Yeast
White Labs - Stranda Kveik Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.69 psi       Temp: 36 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Houston - 77007
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
7 gal Strike 161 °F 150 °F 75 min
6.9 gal Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 7.48 29.9  
Mash volume with grains 9.28 37.1  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 2.54 g | 10.2 qt) 2.73 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 7.15 28.6  
Volume increase from sugar/extract (late additions) 0.45 1.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.21 40.9
Equipment Profile Used: System Default
 
Notes

Prepare a yeast starter if you are using liquid yeast or rehydrate according to the package instructions if using dry yeast.

● Mill the grains, then mash with single infusion mash at 65°C / 150°F for 75 minutes.

● Lauter then collect the wort and bring it to a boil.

● Boil for 75 minutes, add half of the hops at 60 minutes and the second half at 5 minutes before the end of the boil.

● Cool the wort, aerate, transfer to the fermenter (take a hydrometer reading at this point should you wish), and add yeast.

● Let ferment for 7 days then add honey to the primary fermenter.

● Leave the braggot to ferment completely until no visible signs in the airlock for at least 3 days. A period of conditioning of at least a few weeks at this point will be beneficial.

● Rack off the yeast, package in bottles or keg, then let it age for at least 2 months.

● Add honey during primary fermentation

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  • Last Updated: 2024-12-11 01:16 UTC