Historical Braggot - Beer Recipe - Brewer's Friend

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Historical Braggot

257 calories 18 g 12 oz
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 257 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created: Tuesday April 19th 2016
1.079
1.008
9.3%
15.9
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Honey3 lb Honey 42 2 41.4%
1.50 lb American - Rye1.5 lb Rye 38 3.5 20.7%
1.50 lb United Kingdom - Maris Otter Pale1.5 lb Maris Otter Pale 38 3.75 20.7%
1 lb German - Smoked Malt1 lb Smoked Malt 37 3 13.8%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 3.4%
7.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Challenger0.5 oz Challenger Hops Pellet 8.5 First Wort 0 min 15.93 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.59 6.4  
Mash volume with grains 1.93 7.7  
Grain absorption losses -0.53 -2.1  
Remaining sparge water volume 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 2.98 g | 11.9 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 5.05 20.2
Equipment Profile Used: System Default
"Historical Braggot" Braggot beer recipe by Jameswoody. All Grain, ABV 9.32%, IBU 15.93, SRM 21.32, Fermentables: (Honey, Rye, Maris Otter Pale, Smoked Malt, Black Malt) Hops: (Challenger)
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  • Last Updated: 2016-04-19 05:21 UTC