Wheat Braggot - Beer Recipe - Brewer's Friend

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Wheat Braggot

237 calories 26 g 22 oz
Beer Stats
Method: BIAB
Style: Weizenbock
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Harry Wilson
Hop Utilization: 97%
Calories: 237 calories (Per 22oz)
Carbs: 26 g (Per 22oz)
Created: Friday November 17th 2023
1.071
1.020
7.0%
25.9
14.9
5.4
36.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Honey8 lb Honey - (late boil kettle addition) 4.00 / lb
32.00
34 0 49%
3 lb Banana3 lb Banana 7.65 0 18.4%
2 lb Weyermann - Pale Wheat2 lb Pale Wheat 36 2 12.3%
1 lb Weyermann - CaraWheat1 lb CaraWheat 3.59 / lb
3.59
31 45 6.1%
1 lb Weyermann - Dark Wheat Malt1 lb Dark Wheat Malt 37 7 6.1%
10 oz Flaked Wheat10 oz Flaked Wheat 34 2 3.8%
6 oz Raisins (dried)6 oz Raisins (dried) 29.25 0 2.3%
4 oz American - Midnight Wheat Malt4 oz Midnight Wheat Malt 33 550 1.5%
1 oz Weyermann - Acidulated1 oz Acidulated 3.00 / lb
0.19
27 3.4 0.4%
16.31 lbs / 35.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Sonnet4 oz Sonnet Hops 0.20 / oz
0.80
Pellet 4.3 Boil 15 min 25.93 100%
4 oz / 0.80
 
Other Ingredients
Amount Name Cost Type Use Time
12 each Allspice Spice Boil 1 hr.
3 each Cinnamon stick Spice Boil 1 hr.
6 each Whole Cloves Spice Boil 1 hr.
1 each Whirlfloc / 18 Fining Boil 15 min.
1 g Fermcap-S / 0 Ounces 5.00 / oz
0.18
Water Agt Primary 0 min.
1 tbsp Fermaid K Other Primary 0 min.
1 tbsp Fermaid O Other Primary 0 min.
0.38
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Ferulic Acid Rest Infusion 70 °F 111 °F 15 min
Saccharification Rest Infusion 111 °F 152 °F 60 min
Steeping 152 °F 168 °F 15 min
2.5 gal Sparge 168 °F 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.46 g | 29.8 qt) 3.5 14  
Mash volume with grains (equipment estimates 7.86 g | 31.4 qt) 3.89 15.6  
Grain absorption losses -0.62 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 6.96 g | 27.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.69 2.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 3.5 14
Equipment Profile Used: System Default
 
Notes

Both braggots and Weizenbocks want a 50% element (honey or wheat) but you can't do both and meet the beer specs, and I make braggot, so this is a Weizenbock-ish braggot.

Stress desired in weizenbock style, so do not aerate. Ferment in warmer location (upper range of yeast desired). Using only one nutrient addition at start.

Flaked wheat/raisins is a box of raisin bran.

Resulting brew is spicy with noticeable (but not dominant) banana. Godo clove. Main critique is the honey character gets lost in this braggot (adding L-phenylalanine may help). Alternate yeast: Abbaye Belgian Ale yeast may be better and make this a little drier.

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  • Last Updated: 2024-07-07 14:45 UTC