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BRBC Braggot

Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Briar Ridge Brewing Company
Hop Utilization: 98%
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Tuesday November 1st 2022

Original Gravity:

1.070

Final Gravity:

1.014

ABV (standard):

7.3%

IBU (tinseth):

20.0

SRM (morey):

15.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Raw Honey6 lb Raw Honey - (late boil kettle addition)	38	20	44.4%
6 lb	Crisp Malting - No.19 Floor Malt Maris Otter6 lb No.19 Floor Malt Maris Otter	37	3	44.4%
16 oz	United Kingdom - Carastan (30/37)16 oz Carastan (30/37)	35	34	7.4%
8 oz	American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt)	33	1.8	3.7%
13.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Kent Goldings0.75 oz Kent Goldings Hops	Pellet	5	Boil	45 min	13.1	42.9%
1 oz	Kent Goldings1 oz Kent Goldings Hops	Pellet	5	Boil	10 min	6.9	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.75 oz	Kent Goldings (Pellet)		20	100%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.5 gal	Strike	168 °F	154 °F	60 min
5.25 gal	Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.50 g	Salt	Water Agt	Mash	1 hr.
1.34 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	2 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 387 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.35 psi Temp: 48 °F CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

BATCH-SPARGE STEPS<br />

Increase grain quantities by 1.06x.
Mash with 2.38 gal water.
After mashing, add 1.86 gal water.
Stir and allow to rest a few minutes.
Recirculate wort till clear.
Run off 3.25 gal wort @ 1.096 SG.
After runoff, add 3.25 gal water.
Stir and allow to rest a few minutes.
Recirculate wort till clear.
Run off 3.25 gal wort @ 1.022 SG.
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Honey added at flame out.

Place honey bottles in warm water to make honey runny before adding to kettle.

Calculation for displacement of liquid from addition of honey.

BV – (H / 12) = WV

Where BV is the target batch volume in gallons (the volume left after the boil), H is the quantity of honey in pounds, and WV is the wort volume (in gallons) you should transfer from the kettle to the fermenter.

Total volume of wort after boil = 5.5 gallons
adding 6 lbs of honey at the end of the boil will result in 6 gallons to the fermenter.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-04-04 19:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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