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Copper's Peach Braggot

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Copper's Peach Braggot

back to search Back to Search  Style Details 

Beer Style: Braggot (26B)
Recipe Type: all-grain
Yield: 5 US gallons

Braggot
Beer Color

Description:

This started out as a lager recipe, but due to my enjoyment of Copper Farm's Peach Honey it became a braggot recipe. The name of this recipe reflects the use of their honey in the recipe. You use most of the same steps that you would use to make a lager, but with so much honey being added at the end of the boil. The final product is a very nice braggot that is very nice when severed with a homemade vanilla ice cream.

Ingredients:

  • 8 lb Salzgitter German Pilsner Malt
  • 1 lb Schill Vienna Malt
  • 1 lb Briess Organic Carapils
  • 6 lbs. Cooper Farms Peach Blossom Honey (after boil)
  • 1.00 tsp Irish Moss (Boil 15 min)
  • 4 lb Rice Syrup (boil 90 minutes)
  • German Hallertau Leaf Hops, 2 ounces, (60 minutes)
  • Saflager W-34/70 Lager Dry Yeast

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 8 weeks
Secondary Ferment: 6 weeks

Beer Profile

Original Gravity: 1.20
Final Gravity: 1.011
Alcohol by Vol: 14%
Color SRM: 8.9  Color Sample 
Bitterness IBU: 25.8
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Triple Decoction Mash method starting at 122 degrees Fahrenheit (50 degrees Celsius) for 30 minutes, 140 degrees Fahrenheit (60 degrees Celsius) for 30 minutes, and then 158 degrees Fahrenheit (70 degrees Celsius) for 30 minutes. Sparge water temperature 165 degrees Fahrenheit (73.8 degrees Celsius)

Triple Decoction method used:

Bring water up to 90 degrees Fahrenheit stir in grains for 5 minutes, and then let rest for 30 minutes. Remove grains (heavy mash) getting out as much water as possible. It should be noted the left over water is called the thin mash. Stir while bringing heavy mash up to 150 degrees Fahrenheit stir for 5 minutes at temperature, let rest for 5 minutes, and then bring to a boil stirring the heavy mash the whole time. String grains at a boil for 15 minutes remove from heat then add back into thin mash. Add slowly do not go over 122 degrees Fahrenheit, may have to stop and let thin mash cool, before adding more heavy mash. Once all the heavy mash has been added into the thin mash and temperature is between 119 and 122 degrees Fahrenheit let rest for 30 minutes. Remove heavy mash, and stir while bringing heavy mash up to 150 degrees Fahrenheit stir for 5 minutes at temperature, let rest for 5 minutes, and then bring to a boil stirring the heavy mash the whole time. String grains at a boil for 15 minutes remove from heat then add back into thin mash. Remove from heat and slowly add back into thin mash to not go over 145 degrees Fahrenheit, may have to stop and let thin mash cool while adding the heavy mash back in. Once all the heavy mash is back in and the temp is between 140 and 145 degrees Fahrenheit let rest for 30 minutes. Remove heavy mash, stir while bringing heavy mash up to 150 degrees Fahrenheit stir for 5 minutes at temperature, let rest for 5 minutes, and then bring to a boil stirring the heavy mash the whole time. String grains at a boil for 15 minutes remove from heat then add back into thin mash. Remove from heat and add back into the thin mash do not go over 158 degrees Fahrenheit, once all of the heavy mash has been added back into the thin mash and the tempura is between 153 and 158 degrees Fahrenheit let rest for 30 minutes. This time remove the thin mash and bring it to a boil, kill the heat when thin mash starts to boil then remove from heat and add back into the heavy mash do not go over 165 degrees Fahrenheit. Once all the thin mash has been added back into the heavy mash let rest for 30 minutes.

Boil:

90 minute boil. Add hops 30 minutes into the boil. Add Irish Moss during last 15 minutes of boil. Stir in Honey after the boil when the mort has cooled to 86 degrees Fahrenheit (30 degrees Celsius) to maintain the honey's properties. Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel

Fermentation:

Ferment for 8 weeks in the primary,(38 degrees Fahrenheit) before racking, pull it out of the fridge and let it warm to 45 degrees Fahrenheit for 2 days (dialectal rest). Rack it, and leave it around 38 degrees Fahrenheit for 6 weeks. Keg it, force carbonate, and keep between 35 to 40 degrees Fahrenheit. After 3 months it is ready to drink, This braggot tastes strange when it is green. It really needs the extra time to settle down.

Source:

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