summersolstice
Well-Known Member
This braggot took 2nd place in the OTHER MEAD Braggot category at last week's Muse Cup, Colorado's newest AHA/BJCP sanctioned mead-only competition.
Autumn Spiced Braggot
3.0 lbs Fawcett Optic pale malt
3.0 lbs Northern Brewer Pilsen malt extract
.50 lbs 120L Crystal malt
.25 lbs peppercorns
1 oz Cascade pellet hops
1 oz Hallertau pellet hops
½ oz Hallertau pellet hops
OG 1.066
Mash crushed malt in 1.5 gallons of 155F water for one hour. Add two more gallons of water, malt extract, Cascade hops, and peppercorns and boil for 45 minutes. Add 1 oz Hallertau hops and boil for another 15 minutes. Remove from heat and add ½ oz Hallertau hops and 6.5 lbs of Alfalfa honey. Cool with three gallons of bottled water thats been chilled to near freezing in the freezer. Allow to cool to 70F and pitch Safale US-05 dried yeast. Ferment at 70F in a plastic primary for one week.
At the end of a week, rack to a glass carboy on top of the prepared spice mixture. The mixture is 4 oz of freshly grated ginger and the zest and juice of one lemon steeped in boiling water (I use a French press) for 15 minutes.
Remain in the secondary for two weeks and rack to a bottling bucket on 2/3 cup of alfalfa honey dissolved in 1.5 cups of warm water. Bottle or keg in the vessel of your choice.
Autumn Spiced Braggot
3.0 lbs Fawcett Optic pale malt
3.0 lbs Northern Brewer Pilsen malt extract
.50 lbs 120L Crystal malt
.25 lbs peppercorns
1 oz Cascade pellet hops
1 oz Hallertau pellet hops
½ oz Hallertau pellet hops
OG 1.066
Mash crushed malt in 1.5 gallons of 155F water for one hour. Add two more gallons of water, malt extract, Cascade hops, and peppercorns and boil for 45 minutes. Add 1 oz Hallertau hops and boil for another 15 minutes. Remove from heat and add ½ oz Hallertau hops and 6.5 lbs of Alfalfa honey. Cool with three gallons of bottled water thats been chilled to near freezing in the freezer. Allow to cool to 70F and pitch Safale US-05 dried yeast. Ferment at 70F in a plastic primary for one week.
At the end of a week, rack to a glass carboy on top of the prepared spice mixture. The mixture is 4 oz of freshly grated ginger and the zest and juice of one lemon steeped in boiling water (I use a French press) for 15 minutes.
Remain in the secondary for two weeks and rack to a bottling bucket on 2/3 cup of alfalfa honey dissolved in 1.5 cups of warm water. Bottle or keg in the vessel of your choice.