Highland Braggot Recipe Beer Recipe | All Grain No Profile Selected | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Highland Braggot Recipe

406 calories 34.9 g 12 oz
Beer Stats
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: 1.073 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 406 calories (Per 12oz)
Carbs: 34.9 g (Per 12oz)
Created: Saturday September 2nd 2023
1.122
1.022
13.2%
2.1
17.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost 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 2.1 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description 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) 208 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

Brewer's Friend Logo
Last Updated and Sharing
 
196
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-12-11 01:16 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top