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Braggin' Braggot

Method: Extract
Style: Braggot
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 85% (steeping grains only)
Calories: 325 calories (Per 12oz)
Carbs: 30 g (Per 12oz)

Created: Monday January 22nd 2024

Original Gravity:

1.098

Final Gravity:

1.020

ABV (standard):

10.3%

IBU (tinseth):

13.6

SRM (morey):

6.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Honey10 lb Honey	35	2	70.9%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	7.1%
3.10 lb	Liquid Malt Extract - Maris Otter	36	4	22%
14.10 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Northern Brewer - US Goldings1 oz US Goldings Hops		Pellet	5.5	Boil	60 min	13.55	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Northern Brewer - US Goldings (Pellet)		13.55	100%
1 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use
4 tsp	coriander	Water Agt	Mash
2 tsp	Nutmeg	Water Agt	Mash
1 tsp	Irish Moss	Fining	Mash
1 each	Servomyces	Other	Mash

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 155 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Temp: 68 °F CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Prepare a same day pint yeast started w/ 4+ Tblssppons of wort and start brewing Crystal malt in 170 deg water - hold 10 minutes, sparge w/ 170 deg water. Bring LME; sparged run off + hops _ 2 tsp fresh crushed (rolling pin)coriander seeds to a boil - 50 minutes Last 10 minutes add I Moss and 1 capsule of servomyeces. Add 2 tsp of crushed coriander seed + 2 tsp of fresh grated nutmeg to primary.

Honey - Added honey was near homey (uncapped nectar from frames) pulled from our hives - slightly lower surgar level than capped homey. Using it for brewing. Add after flame out when wort is cooled to 100 degrees. (Preserve aromatics). Take SG reading (refractometer read 1.087 SG for this, likely bc of the use of the uncapped frame nectar/ near homey.). I should still get a 9 or so ABV. I will add 1.0oz of citra hops (or similar hop) after it goes into secondary as a dry hop.

I will prime w/ 34 cup corn sugar heated in 34 cup of water - added to bottling bucket - rack into bottling bucket jest before bottling

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-01-22 02:09 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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