500 BCE Braggot - Beer Recipe - Brewer's Friend

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500 BCE Braggot

373 calories 39.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Patrick Hedglen
Calories: 373 calories (Per 12oz)
Carbs: 39.6 g (Per 12oz)
Created: Sunday January 8th 2017
1.111
1.030
10.7%
0.0
26.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 31.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 5.3%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 5.3%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 5.3%
5 lb Honey5 lb Honey 42 2 52.6%
9.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Medowsweet Other Boil 1 hr.
0.60 oz mint Spice Boil 1 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.69 6.8  
Mash volume with grains 2.05 8.2  
Grain absorption losses -0.56 -2.3  
Remaining sparge water volume 2.74 10.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 4 16  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 2.5 g | 10 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 4.42 17.7
Equipment Profile Used: System Default
 
Notes

Mash at 150
Sparge
Boil at 165 for 1 hour
Add medosweet at 60 minutes
Add honey at 5 minutes
Add Hops and mint at 1 minutes
Chill, and pitch yeast
Ferment at room temp approximately 7-10 days
Age in oak barrel approximately 4 weeks.
Keg and force carb

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  • Last Updated: 2017-01-27 00:42 UTC