Hell'a Heff'a Braggot - Beer Recipe - Brewer's Friend

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Hell'a Heff'a Braggot

246 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 246 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Thursday February 16th 2012
1.074
1.019
7.2%
39.5
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Victory1 lb Victory 34 28 8.3%
4 lb Torrified Wheat4 lb Torrified Wheat 36 2 33.3%
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 25%
4 lb Honey 4 lb Honey 42 2 33.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 90 min 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Aroma 5 min 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Dry Hop 7 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp coriander Spice Boil 5 min.
1 tsp sweet orange peel Spice Boil 5 min.
1 tbsp whirlfloc Other Boil 15 min.
1 tbsp yeast nutrient Other Boil 5 min.
1 tbsp gelatin Fining Primary 1 min.
0.25 oz Oak Spice Primary 1 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Belgian Water Profile Antwerp
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 12 20 69 87 81
This is to treat 11 gallons of water.

chalk - 2 grams
baking soda - 3 grams
gypsum - 3 grams
calcium chloride - 6 grams
epsom salt - 5 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
153 using herms to ramp up Temperature -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.76 g | 19.1 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Honey is orange blossom honey and is added at end of primary directly to fermenter.

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 66 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.

Total water needed is 9 gallons. Mash strike temp is 4 gallons at 168. Sparge at 170 with the other 4 gallons Use Herms to keep mash range at 156 for 60 minutes

yeast accentuates plumy fruit flavors.

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  • Last Updated: 2012-06-05 03:02 UTC