Source: Mark Stevens
Recipe added: 08/13/97
This is meant as a super-easy basic braggot that I brewed simply to familiarize myself with the style, which is very rarely brewed by homebrewers other than Fred Hardy (if you're serious about braggots, I recommend seeking out Fred's braggot recipe in Cats Meow). I did enter this braggot in the "Spirit of Free Beer" homebrew competition (http://burp.org/) and was surprised that it scored a 35. Judges commented that honey/malt balance was appropriate with flavors of both coming through in finished brew.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: ~1.065
Finishing Gravity: unknown
Time in Boil: 30 minutes
Primary Fermentation: 1 week at 60-62 F.
Secondary Fermentation: 6 weeks+ at 60-62 F.
Additional Fermentation: 6 weeks+ at 60-62 F.
- 3.3 pounds amber/gold liquid malt extract (I use Northwestern Gold)
- 5 pounds clover honey (whatever's cheap at Sams Club)
- 2 packs ale yeast (I used Windsor)
Bring 2-1/2 gallons of water to a boil and add malt extract and honey. Boil for about 20-30 minutes, skimming off scum as it forms. Add cold water to chill and top off to 5 gallons. Pitch yeast when temperature is below 65 F. Ferment and bottle when ready. I did fairly long secondary and tertiary ferments just to make sure that the honey fermented as far as it would go---the braggot might well be done earlier than I let it go.
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