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Description:Extract recipe for braggot (ale mead). No finishing hops is recommended to preserve the honey boquet. Honey ferments completely and doesn't offer much in the way of flavour in this recipe. Nice malty taste and mild bitter. If you like more bitter add more hops to the boil. If you insist on a finishing, reserve 5g of hops (or whatever) to add at end of boil. As most people do not consume heavily braggot I treat is as a specialty brew and make 10L batches. This makes a fairly potent braggot.
Primary Ferment: 7 days
Secondary Ferment: until fermentation is complete and SG stabilized.
Bring 6 litres of water to a boil...adding the DME as the water begins getting hot enough to dissolve it.
At boil add the hops and boill 55 minutes
At 55 minutes add the honey and lemon juice and return to boil for 5 minutes. add finishing hops if using.
Put 4 litres of pre boiled and chilled water into the primary near the end of the boil. (icy cold is best)
Strain the wort into the primary. When the temp is acceptable pitch the yeast.
Transfer to secondary after 7 days (the trub can produce off flavours). If you dry hop, now is the time.
When the fermentation is complete rack to carboy, add the citric acid and age at least one month (I age 3months) in a cool dark place.
If you are using grains mash as normal.
When you are taking your OG reading make sure you adjust to your liking by adding preboiled and cooled water to lower or DME and/or honey preboiled and cooled to increase. I have never had to increase the OG.
When you are ready to bottle DO NOT heavily prime. I recomend 55-75g DME to prime. The equivalent in honey (68-95g aprox) will give the braggot even better honey aroma. Remember this is an ale not a lager...should not be overly carbonated. Condition in bottle for 2 days at room temp and then 12 days in your cellar or a cool place. Serve chilled.
|Submitted by: Lughaid|