allhailRITTER
Well-Known Member
Hi everyone,
First off I apologize if this is not the proper forum for this but I figured the mead makers would be most knowledgeable because of the bochet aspect of this.
Anyway, I thought of making a braggot style beverage (more of a beer because of the grain proportions) by mixing an imperial stout with a bochet. I haven't seen much about this but the sound of those two flavors together just seems perfect.
I took a popular recipe from the stout recipe data base and put it into Beersmith and changed the malt and hop proportions and added honey. Take a look and give me your thoughts and let me know if there are any potential problems. I intend to scale this to a 3 gallon batch just in case it doesn't turn out the way I anticipate.
8.00 lbs Pale Malt (2 Row) UK 45.1%
6.00 lbs Honey 33.8% (caramelized and added at flame out)
1.50 lb Roasted Barley Grain 8.5 %
1.00 lb Special B Malt Grain 5.6 %
0.75 lb Chocolate Malt Grain 4.2 %
0.50 lb Cara-Pils/Dextrine Grain 2.8 %
2.00 oz Challenger [7.20 %] (60 min) Hops 59.1 IBU
1.00 oz Goldings, East Kent [5.80 %] (30 min) Hops 28.2 IBU
2 pkgs Scottish Ale (Wyeast 1728)
yeast nutrient and energizer
Mash Schedule: Single Infusion, Medium Body, Batch Sparge. Hold mash temp at 151 degrees for 60 minutes.
I also plan on oaking this as well.
Estimated OG according to Beersmith is 1.098.
I have done a bochet before so I am aware that caramelizing creates un-fermentables so the FG may not be as low as Beersmith estimates and may cause it to be a little sweeter.
Any opinions on just how sweet this might turn out? Because I don't want it to be unbearably sweet.
Also which would be better, to add the bochet at flame out or high krausen?
First off I apologize if this is not the proper forum for this but I figured the mead makers would be most knowledgeable because of the bochet aspect of this.
Anyway, I thought of making a braggot style beverage (more of a beer because of the grain proportions) by mixing an imperial stout with a bochet. I haven't seen much about this but the sound of those two flavors together just seems perfect.
I took a popular recipe from the stout recipe data base and put it into Beersmith and changed the malt and hop proportions and added honey. Take a look and give me your thoughts and let me know if there are any potential problems. I intend to scale this to a 3 gallon batch just in case it doesn't turn out the way I anticipate.
8.00 lbs Pale Malt (2 Row) UK 45.1%
6.00 lbs Honey 33.8% (caramelized and added at flame out)
1.50 lb Roasted Barley Grain 8.5 %
1.00 lb Special B Malt Grain 5.6 %
0.75 lb Chocolate Malt Grain 4.2 %
0.50 lb Cara-Pils/Dextrine Grain 2.8 %
2.00 oz Challenger [7.20 %] (60 min) Hops 59.1 IBU
1.00 oz Goldings, East Kent [5.80 %] (30 min) Hops 28.2 IBU
2 pkgs Scottish Ale (Wyeast 1728)
yeast nutrient and energizer
Mash Schedule: Single Infusion, Medium Body, Batch Sparge. Hold mash temp at 151 degrees for 60 minutes.
I also plan on oaking this as well.
Estimated OG according to Beersmith is 1.098.
I have done a bochet before so I am aware that caramelizing creates un-fermentables so the FG may not be as low as Beersmith estimates and may cause it to be a little sweeter.
Any opinions on just how sweet this might turn out? Because I don't want it to be unbearably sweet.
Also which would be better, to add the bochet at flame out or high krausen?