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.
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: Rob Davis