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Beer Style: Open Category Mead  (26C)
Recipe Type: extract
Yield: 5 US gallons

Open Category Mead


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.


  • 2.0kg (4.4lb) local honey
  • 1.5kg (3,3lb) pale malt DME OR 5lb of grains (recomend 4.5lb barley and .5lb crystal)
  • 28g (1oz) fuggles pellet hops.
  • Juice of 2 lemons
  • 11 litres water.
  • Champagne yeast or an ale yeast that can handle high alc brewing.
  • 1/2 tsp citric acid

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: until fermentation is complete and SG stabilized.

Click to Print Recipe


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.




review rating
 Reviewed by Tommy on Wed Mar 14 2018

So i am an exreme amature, literally this was my first braggot. Ive only made 2 gal of basic mead. Thats my brewing history. This recipe is very easy to follow even for a first timer. It has a very light color, like apple juice, and tasted like watered down apple juice with a bit of honey. I have no idea what i messed up but i just bottled it and maybe after 1 to 3 months ageing itll change. I estimated around 7 percent alcohol but i am most certain its not correct i drank about 24 oz while bottleing, and it is deceptively stronger then i thought 24 oz felt like a 6 pack of budlight in 10 minutes. I did add 1 cp honey on my second with 1/2 cp cane sugar to sweaten it up because it was sour when i did my secondary. My honey originaly was a white honey, then a wildflower for the second..i like how it turned out... smooth, no bite but kicks like a mule.