For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

St. Inebrius' Braggot

back to search Back to Search  Style Details 

St. Inebrius' Braggot

back to search Back to Search  Style Details 

Beer Style: Braggot (26B)
Recipe Type: extract
Yield: 2 US gallons

Braggot

Description:

This was an attempt at a medieval styled braggot. Following documented great mead recipes, I converted the fermentable mass to 50% malt as opposed to all honey. Being unable to locate traditional bittering herbs in my area, I went with hops as a substitute. This recipe is for a 2 gallon batch.

Ingredients:

  • 3lbs. golden liquid malt extract
  • 3lbs. clover honey
  • 1 oz. East Kent Goldings Hops
  • 1 packet dry Nottingham Ale yeast
  • 3 gallons purified/ spring water
  • sugar for priming bottles

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 2 to 3 weeks

Click to Print Recipe

Procedure:

Sterilize all equipment (DUH!). Place half a gallon of water in your kettle, add honey and malt extract, begin heating while stirring to dissolve. Bring to a boil. You will need to watch the pot if it is on the smaller side, the honey will produce scum and foam that will be a good idea to skim off until it boils clear. Add the hops, preferably in a mesh hop bag, and boil for an hour. From heat and allow to cool.

Place a gallon of chilled water in your fermenter. Rehydrate the yeast according to package directions. Add cooled wort to the fermenter, top up with water to 2 1/2 gallons. pitch yeast if cool enough.

Allow 2-3 weeks to ferment. Prime bottles with 1 tsp of sugar for 12oz bottles, 2 tsp for larger bottles. Optionally some bottles can be left unprimed for a somewhat less carbonated beverage. Allow to carbonate a least 2 weeks. Recommend cold conditioning for a week before serving. This drink will only improve with aging.

Source:

spacer