Black Braggot - Beer Recipe - Brewer's Friend

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Black Braggot

360 calories 39 g 12 oz
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Beer Stats
Method: BIAB
Style: Alternative Sugar Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.88 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 95%
Calories: 360 calories (Per 12oz)
Carbs: 39 g (Per 12oz)
Created: Tuesday September 17th 2024
1.107
1.030
10.1%
22.7
30.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row 37 1.8 22.6%
4 lb Avangard - Munich Dark4 lb Munich Dark 37.1 12 22.6%
1 lb Honey Malt1 lb Honey Malt 37 25 5.7%
12 oz Rye12 oz Rye 38 3.5 4.2%
8 oz Simpsons - Chocolate Malt8 oz Chocolate Malt 31.7 444 2.8%
6 oz Bairds - English Carastan Malt6 oz English Carastan Malt 35.4 35 2.1%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 2.1%
4 oz Briess - Blackprinz Malt4 oz Blackprinz Malt 25 500 1.4%
3 oz Weyermann - Acidulated3 oz Acidulated 27 3.4 1.1%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.8%
1.25 lb Honey (Buckwheat)1.25 lb Honey (Buckwheat) - (late boil kettle addition) 35 2 7.1%
4.50 lb Northern Brewer - Wildflower Honey4.5 lb Wildflower Honey - (late boil kettle addition) 42 2 25.4%
283 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 ml Artisan - Columbus (CTZ)2.5 ml Columbus (CTZ) Hops Extract 14.9 Boil at 212 °F 60 min 22.73 100%
2.50 ml / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz black walnut pieces Flavor Secondary --
6 each Vanilla Bean Spice Secondary --
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Brewery Water
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
4.5 gal Steeping 160 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.86 g | 31.4 qt) 7.48 29.9  
Mash volume with grains (equipment estimates 8.74 g | 35 qt) 8.37 33.5  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 5.88 23.5  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 4.5 18  
Top off amount 1 4  
Volume into fermentor 5.5 22  
Total: 7.48 29.9
Equipment Profile Used: System Default
 
Notes

Mash grains for 60 minutes 156°F (69°C), mash out at 168°F (76°C), vorlauf, and run off to kettle. Lauter, sparge, and collect approximately 4.5 gal. (17 L) of wort. Boil 90 minutes. Add lactose and buckwheat honey at flameout. In a separate vessel, scorch wildflower honey with super-heated basalt rocks (heat basalt rocks on an open flame and then drop into honey to allow scorching and caramelization). Add enough clean hot water to honey to bring the mixture up to about 1.7 gal. (6.4 L). Cool the wort and scorched honey must to 64°F (17°C) and blend for fermentation. Pitch yeast and ferment at 64°F (17°C). After fermentation, rack to secondary and add black walnut pieces and vanilla beans. Age for several weeks or until flavors develop to your liking, and then bottle or keg.

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  • Last Updated: 2024-09-17 04:52 UTC