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Second Braggot

Method: Extract
Style: Braggot
Boil Time: 5 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 204 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)

Created: Friday April 20th 2018

Original Gravity:

1.063

Final Gravity:

1.005

ABV (standard):

7.7%

IBU (tinseth):

0.0

SRM (morey):

10.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	Dry Malt Extract - Light2 lb Dry Malt Extract - Light	42	4	22.2%
6 lb	Honey6 lb Honey	42	2	66.7%
8 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.50 lb	Belgian - Caramel Pils0.5 lb Caramel Pils	34	8	66.7%
0.25 lb	American - Special Roast0.25 lb Special Roast	33	50	66.7%
0.13 lb	Belgian - Biscuit0.125 lb Biscuit	35	23	66.7%
0.13 lb	United Kingdom - Chocolate0.125 lb Chocolate	34	425	66.7%
$ 0.00

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

4/19 - OG 1.064
4/27 - FG 1.006
5/18 - Bottled; some floating colonies of possibly contaminant yeast at and just below the surface. Very strong banana flavored esters present - quite pleasant.

Brew: Grain mix added to 2.5 gal hot water and brought to boil. Reduced to simmer and held for ~15 minutes. Removed grain and returned to heat. Whisked in DME and continued to stir for ~15 minutes past boiling. Poured onto 6lbs crystallized wildflower honey. Mixed thoroughly and topped up to 5.5 gal with cold water. Mixed in nutrients & aerated. Pitched yeast at 100 F (rather than let must sit overnight to cool)

Nutrient Schedule:
Day 0 (brew +0 hours) - 3/8tsp
Day 1 (brew +8 hours) - 2/8 tsp
Day 2 (brew +36 hours) - 1/8 tsp
Day 4 (70% completion) - 2/8 tsp
1 tsp total of standard nutrient mix (1 to 2 ratio of fermaid K to GoFerm)

Fining: After fermenting, braggot was reddish-gold and very cloudy. .75 tsp of gelatin finings were added to 1 cup cold water and allowed to sit for 2 hours. Gelatin fining mix was poured directly into primary fermentor.

Bottling: Bottles were sanitized, then the bottling bucket and equipment were sanitized along with caps. 3.4oz table sugar was dissolved in 1 cup water and brought to a boil for 5 minutes. Priming syrup was added to bottling bucket and the braggot racked onto it. Bottles were filled and capped. Final volume was 4.3 gal.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-05-19 17:57 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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