Mead - Braggot (BJCP 2008) - Beer Recipes | Brewer's Friend
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Mead - Braggot (BJCP 2008)




Top 10 Braggot (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Wee Heavy Braggot (1 Gallon)
1 gal 9.53% 35.26 1.082 1.010
Partial Mash 10624
'Murican Braggot
5 gal 7.47% 14.12 1.081 1.025
All Grain 7720
Prickly Pear Braggot
11 gal 11.44% 51.88 1.112 1.025
All Grain 4480
Smoked braggot
8 L 16.3% 46.85 1.149 1.025
All Grain 4142
Orchard Meets Hive
5 gal 10.48% 0 1.082 1.002
All Grain 3895
Orange Braggot 12.73%
3 gal 9.55% 29.01 1.101 1.028
extract 3853
Bricka Braggot
4 gal 8.93% 71.29 1.096 1.028
All Grain 3605
Saison Braggot
18 L 12.05% 45.41 1.099 1.007
extract 3564
Daemon's Delight
1.25 gal 13.23% 9.99 1.106 1.005
extract 3446
Ancient Heather (Froach) & Meadowsweet Braggot (1 Gallon)
1 gal 9.52% 11.82 1.082 1.010
Partial Mash 3152

Newest Braggot (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Franken bee
5.5 gal 5.34% 12.82 1.052 1.011
All Grain 40
Awesome Recipe
3 gal 2.27% 9.61 1.017 1.000
extract 42
Awesome Recipe
3 gal 1.7% 0 1.017 1.004
extract 46
Amber Braggot
5 L 9.58% 24.98 1.083 1.010
extract 73
Stout Braggot with Bog Myrtle
8.5 L 11.05% 0 1.086 1.002
extract 151
Braggot
2.25 gal 7.87% 10.29 1.079 1.019
All Grain 136
'Brag'ging Rights
8 gal 8.82% 8.35 1.076 1.009
All Grain 163
Lennys Braggot
5.5 L 6.33% 8.64 1.064 1.015
All Grain 204
Braggot J&M
19 L 4.20897% 22.3179 1.033 1.001
All Grain 117
Braggot (from DTM)
5 gal 7.57% 66.6 1.066 1.008
extract 164

Fermentables Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 241 Sugar honey 2°L
35 47% 2% - 100%
Raw Honey 46 Sugar honey 20°L
38 41% 5% - 94%
US - Pale 2-Row 39 US Grain base malt 1.8°L
37 36% 5% - 75%
United Kingdom - Maris Otter Pale 36 United Kingdom Grain base malt 3.75°L
38 42% 11% - 83%
Honey Malt 26 Grain crystal malt 25°L
37 9% 1% - 38%
Flaked Oats 21 Adjunct raw 2.2°L
33 8% 3% - 32%
Special B 21 Grain crystal malt 115°L
34 5% 1% - 18%
Dry Malt Extract - Light 18 Dry Extract extract 4°L
42 33% 7% - 50%
American - Pilsner 15 American Grain base malt 1.8°L
37 54% 19% - 100%
Honey (Buckwheat) 15 Sugar honey 2°L
35 32% 10% - 53%

Hops Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 32 7 44% 14% - 100%
East Kent Goldings 25 5 41% 11% - 100%
Fuggles 24 4.5 62% 9% - 100%
Saaz 21 3.5 55% 17% - 100%
Centennial 17 10 38% 12% - 100%
Willamette 16 4.5 30% 7% - 100%
Northern Brewer 15 7.8 49% 7% - 100%
Citra 13 11 37% 9% - 100%
Hallertau Mittelfruh 11 3.75 44% 14% - 100%
Magnum 10 15 32% 4% - 100%

Steeping Grains Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey Malt 5 Grain crystal malt 25°L
37 88% 67% - 100%
Flaked Oats 4 Adjunct raw 2.2°L
33 64% 21% - 100%
United Kingdom - Crystal 60L 4 United Kingdom Grain crystal malt 60°L
34 47% 10% - 100%
Caramel / Crystal 60L 4 Grain crystal malt 60°L
34 36% 10% - 60%
American - Chocolate 4 American Grain roasted malt 350°L
29 21% 8% - 30%
American - Caramel / Crystal 10L 3 American Grain crystal malt 10°L
35 34% 6% - 50%
Special B 3 Grain crystal malt 115°L
34 56% 17% - 100%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 18% 13% - 25%
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 53% 25% - 100%
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 66% 10% - 100%

Yeasts Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 28 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 21 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Mangrove Jack - Mead M05 15 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Danstar - Nottingham Ale Yeast 13 Danstar Ale Med-High High 77% 57°F 70°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST 13 Lallemand Ales High High 80% 77°F 104°F
Omega Yeast Labs - Hornindal Kveik OYL-091 9 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
Wyeast - American Ale 1056 8 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Super High Gravity Ale Yeast WLP099 6 White Labs Ale Very High Medium 85% 65°F 69°F
Danstar - Belle Saison Yeast 6 Danstar Ale High Low 80% 63°F 75°F
Wyeast - Dry Mead 4632 6 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F

Other Ingredients Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 26 Water Agt Mash 12% 0% - 100%
Irish Moss 19 Fining Boil 38% 0% - 100%
Yeast Nutrient 18 Other Boil 35% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 11% 0% - 60%
Whirlfloc 14 Water Agt Mash 23% 3% - 100%
Epsom Salt 11 Water Agt Mash 4% 0% - 25%
Baking Soda 11 Water Agt Mash 4% 0% - 28%
Phosphoric acid 10 Water Agt Mash 85% 33% - 100%
Lactic acid 9 Water Agt Mash 76% 5% - 100%
Calcium Chloride (anhydrous) 8 Water Agt Mash 3% 0% - 17%

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