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	11380
'Murican Braggot	5 gal	7.47%	14.12	1.081	1.025		All Grain	8045
Prickly Pear Braggot	11 gal	11.44%	51.88	1.112	1.025		All Grain	4724
Smoked braggot	8 L	16.3%	46.85	1.149	1.025		All Grain	4337
Orchard Meets Hive	5 gal	10.48%	0	1.082	1.002		All Grain	4081
Orange Braggot 12.73%	3 gal	9.55%	29.01	1.101	1.028		extract	4033
Saison Braggot	18 L	12.05%	45.41	1.099	1.007		extract	3858
Bricka Braggot	4 gal	8.93%	71.29	1.096	1.028		All Grain	3771
Daemon's Delight	1.25 gal	13.23%	9.99	1.106	1.005		extract	3757
Ancient Heather (Froach) & Meadowsweet Braggot (1 Gallon)	1 gal	9.52%	11.82	1.082	1.010		Partial Mash	3432

Newest Braggot (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dark Ale Braggot	5.5 gal	8.51%	34.45	1.082	1.017		BIAB	25
Welsh Braggot	1.5 gal	6.71%	29.18	1.070	1.019		BIAB	87
Braggot main	19 L	9.73%	11.79	1.080	1.006		All Grain	119
OJ Blossom Braggot	5.5 gal	6.91%	13.89	1.066	1.013		BIAB	76
Doug	1 gal	5.86%	60.48	1.047	1.002		extract	84
Jutland Braggot	5 gal	13.9%	15.91	1.114	1.008		extract	131
PTB Braggot	5.5 gal	7.47%	23.52	1.076	1.019		All Grain	107
Golden Braggot	10 L	5.8%	36.51	1.059	1.015		All Grain	108
Teutatis	25 L	8.01%	41.5	1.069	1.008		All Grain	75
Honey Braggot of Oats	5.5 gal	9.37%	40.47	1.086	1.020		All Grain	465

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	250		Sugar	honey	2°L	35	46%	2% - 100%
Raw Honey	46		Sugar	honey	20°L	38	42%	5% - 94%
US - Pale 2-Row	39	US	Grain	base malt	1.8°L	37	36%	5% - 75%
United Kingdom - Maris Otter Pale	38	United Kingdom	Grain	base malt	3.75°L	38	41%	11% - 83%
Honey Malt	28		Grain	crystal malt	25°L	37	10%	1% - 38%
Flaked Oats	22		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	16	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%
Fuggles	26	4.5	63%	9% - 100%
East Kent Goldings	24	5	43%	11% - 100%
Saaz	22	3.5	57%	17% - 100%
Centennial	18	10	36%	11% - 100%
Willamette	16	4.5	30%	7% - 100%
Northern Brewer	15	7.8	49%	7% - 100%
Citra	14	11	41%	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	29	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	22	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
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	13	Lallemand	Ales	High	High	80%	77°F	104°F
Danstar - Nottingham Ale Yeast	13	Danstar	Ale	Med-High	High	77%	57°F	70°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
Lallemand - Lalvin ICV D-47	7	Lallemand	Wine	High	Medium	95%	59°F	86°F
White Labs - Super High Gravity Ale Yeast WLP099	7	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

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	29	Water Agt	Mash	11%	0% - 100%
Irish Moss	20	Fining	Boil	42%	0% - 100%
Yeast Nutrient	19	Other	Boil	34%	0% - 100%
Calcium Chloride (dihydrate)	17	Water Agt	Other	11%	0% - 60%
Whirlfloc	14	Water Agt	Mash	23%	3% - 100%
Epsom Salt	12	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	10	Water Agt	Mash	79%	5% - 100%
Calcium Chloride (anhydrous)	9	Water Agt	Mash	3%	0% - 17%

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