Braggot but Better - Beer Recipe - Brewer's Friend

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Braggot but Better

191 calories 23.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5.13 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Travis Hammerbeck
Hop Utilization: 96%
Calories: 191 calories (Per 16oz)
Carbs: 23.1 g (Per 16oz)
Created: Saturday April 6th 2024
1.057
1.019
5.0%
28.8
8.3
5.5
21.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,250 g Briess - Wheat Malt, White1250 g Wheat Malt, White 39.1 2.5 29.4%
300 g Gambrinus - Honey Malt300 g Honey Malt 37 25 7.1%
600 g US - Tupelo Honey600 g Tupelo Honey - (late boil kettle addition) $ 14.00 / lb
$ 18.52 		38 20 14.1%
2,100 g Viking - Pale Ale Malt2100 g Pale Ale Malt 37 2.5 49.4%
4,250 g / $ 18.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Herkules5 g Herkules Hops Pellet 18.1 Boil 60 min 12.9 9.4%
20 g Challenger20 g Challenger Hops Pellet 7.4 Boil 10 min 7.65 37.5%
1 oz Yakima Chief Hops - Fuggle UK1 oz Fuggle UK Hops $ 0.09 / g
$ 2.55 		Pellet 5.6 Boil 10 min 8.21 53.1%
53.35 g / $ 2.55
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Brazilian Pink Pepper Spice Boil 5 min.
1 tsp Irish Moss Fining Boil 5 min.
1 tsp Wyeast - Beer Nutrient $ 0.09 / g
$ 0.38 		Other Boil 5 min.
0.50 each Whirlfloc $ 0.30 / each
$ 0.15 		Fining Boil 5 min.
2 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Canning Salt Water Agt Mash 0 min.
$ 0.53
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69.6 3.6 14.3 115.2 54.9 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Sach rest Strike 167 °F 158 °F 60 min
13 qt Batch Sparge 170 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.02 16.1  
Mash volume with grains 4.67 18.7  
Grain absorption losses -1.01 -4  
Remaining sparge water volume (equipment estimates 3.69 g | 14.8 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.46 g | 25.8 qt) 6.29 25.2  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.13 20.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.13 g | 20.5 qt) 5 20  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

This is an attempt to recreate what I always imagined the frothing golden liquor that you see in Viking shows and movies to be. They call it "mead" but it looks like an ale of sorts, golden in color with some haze and a thick white head. It is clearly quaffable and moreish, unlike traditional mead, but is more indulgent and luxurious then an ale.

This is in no way intended to be historically accurate. This is simply a recreation of a drink as seen in my minds eye (or mouth in this case).

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  • Last Updated: 2024-04-30 04:34 UTC