Braggot - Beer Recipe - Brewer's Friend

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Braggot

296 calories 28.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 296 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Tuesday January 19th 2016
1.089
1.020
9.0%
45.2
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pilsner3 lb Pilsner 38 1.6 39.3%
5 oz American - Victory5 oz Victory 34 28 4.1%
5 oz Canadian - Honey Malt5 oz Honey Malt 37 25 4.1%
4 lb Honey4 lb Honey - (late boil kettle addition) 42 2 52.5%
7.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 45.15 100%
0.75 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.13 4.5  
Mash volume with grains 1.42 5.7  
Grain absorption losses -0.45 -1.8  
Remaining sparge water volume (equipment estimates 3.79 g | 15.1 qt) 3.07 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.22 g | 16.9 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.31 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.2 16.8
Equipment Profile Used: System Default
 
Notes

Boil size: 4.5 gallons
Final wort: 3.5 gallons
Batch Size: 4.0 gallons (honey + wort in the fermentor)
Starting Gravity: 1.096

Ingredients:

4 lbs German Pilsner Malt
0.5 lb Victory Malt
0.5 lb Honey Malt
6 lb Local Honey
2 oz Centennial Hops (boiled 60 mins)
2 tsp Yeast Nutrient
2 tsp Yeast Energizer
Yeast: Wyeast Scottish Ale 1728

Instructions:

Make a big yeast starter a few days before brew day.
Mash only grains at 149° F for 60 minutes. Run off and boil wort with hops for 60 minutes. Chill wort to 65 degrees F and combine with honey in fermenter. Add nutrient and energizer. Aerate well. Pitch yeast.

Ferment at 65° F for 2 to 3 weeks or until the gravity stops

Ferment for 2 to 3 weeks. It make take longer. You’ll be looking for a final gravity in the 1.028 range. Rack to a secondary vessel and condition at basement temperatures for 3 months. Prime and bottle or keg and force carbonate before serving.

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  • Last Updated: 2016-01-19 20:44 UTC