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St. Inebrius' Braggot

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St. Inebrius' Braggot

back to search Back to Search  Style Details 

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



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.


  • 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


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.