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Highland Braggot Recipe

Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.15 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 40% (brew house)
Calories: 308 calories (Per 12oz)
Carbs: 27 g (Per 12oz)

Created: Saturday September 2nd 2023

Original Gravity:

1.093

Final Gravity:

1.017

ABV (alternate):

10.9%

IBU (tinseth):

2.6

SRM (morey):

17.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14.50 lb	American - Pale 6-Row14.5 lb Pale 6-Row	35	1.8	51.8%
7.25 lb	Munich Malt7.25 lb Munich Malt	36.8	7.87	25.9%
5.50 lb	Raw Honey5.5 lb Raw Honey - (late boil kettle addition)	38	20	19.6%
0.75 lb	American - Caramel / Crystal 10L0.75 lb Caramel / Crystal 10L	35	10	2.7%
28 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	5 min	2.61	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)		2.61	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7 gal	Strike	161 °F	150 °F	75 min
6.9 gal	Sparge	172 °F	172 °F	--
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 80 °F

Yeast

White Labs - Stranda Kveik Ale Yeast

Amount:	3 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	72 - 98 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 162 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.69 psi Temp: 36 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Houston - 77007

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Prepare a yeast starter if you are using liquid yeast or rehydrate according to the package instructions if using dry yeast.

● Mill the grains, then mash with single infusion mash at 65°C / 150°F for 75 minutes.

● Lauter then collect the wort and bring it to a boil.

● Boil for 75 minutes, add half of the hops at 60 minutes and the second half at 5 minutes before the end of the boil.

● Cool the wort, aerate, transfer to the fermenter (take a hydrometer reading at this point should you wish), and add yeast.

● Let ferment for 7 days then add honey to the primary fermenter.

● Leave the braggot to ferment completely until no visible signs in the airlock for at least 3 days. A period of conditioning of at least a few weeks at this point will be beneficial.

● Rack off the yeast, package in bottles or keg, then let it age for at least 2 months.

● Add honey during primary fermentation

Last Updated and Sharing

187

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Brews

Public: Yup, Shared
Last Updated: 2023-09-02 06:11 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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