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Beer Style: Braggot
Recipe Type: extract
Yield: 5 US gallons
THIS BEER! Is pretty great. It is actually better the older it gets. If you crack it open too early it will seem exceptionally busy. It starts getting about right around the 3 month in a bottle mark if I have to put a time on it.
Lots of hops, lots of honey, lots of alcohol. While this beer is good anytime, I have found on a cool and lazy Spring day in a hammock about the best time.
I took this into my local brew supply store for everyone to try and it silenced the crowd as they tried to find the words for this beer.
Original Gravity: 1.1
Final Gravity: 1.009
Alcohol by Vol: 11.98%
Recipe Type: extract
Yield: 5.00 US Gallons
Make a starter with a bit of your honey. Some folks dislike using raw honey and say the wax kills the yeast or that the simple sugars spoil the yeast and they won't eat the malt sugar. I have yet to come across this problem and I start all my beers with raw honey. Bonus, raw honey is naturally antibacterial, so... added protection!
Steep grains at around 150F for an hour, drain grains for 10-20 minutes, and toss.
Bring water to boil. Hop schedule- mix all boil hops together and drop a chunk at the start, middle, and flameout.
In the last 10 minutes of the boil, add all DME and any yeast nutrient if you so choose.
Add honey directly into carboy with a gallon of water and start sloshing it around to get that honey dissolved.
Once wort is cool enough, add it in! Drop in your starter and fill to the 5-5.5 gallon mark, whatever floats your boat.
Primary for 2 weeks.
Transfer to a Secondary bucket. Add the Dry Hop hops and let it be in Secondary for another 2 weeks.
Bottle. Let condition for about 3 months. If less, it may taste dry and busy. After this, it will gain great floral characteristics and end up delicious. Again, this beer only gets better with age. I'm sitting on a bunch right around the year mark and they're great.