bellatorius
New Member
- Joined
- May 10, 2022
- Messages
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The BBB!
I've just put this fermenting and it's bubbling away like a mad thing. Calling it a Bragott is a little bit of a push as it's more of a mead with malt added for body. Anyway here it is:
5 gallon batch.
Ingredients:
7.15kg honey
500g light golden DME
1.5kg Oat LME
40g chinook hops (leaf)
40g cascade hops (pellet)
Monins caramel syrup
2 vanilla pods
Normal energizer and nutrient for SNA
Lalvin D47 yeast
Carmelized 5.15kg honey on a low heat until it started to darken (about 35 mins in).
Added 40g cascade hops leaves in bag, DME and oat malt.
Boil for additional 20 mins.
Remove hops, rinse hope bag in water and add water to boiling honey and turn off heat to cool.
Once cooled a bit, added to fermenter with 1 gallon water, added additional 2kg raw honey, mixed and aerated, topped up water to a little over 5 gallons, added nutrients, hydrated and pitched yeast.
OG: 1.136.
Usual staggered nutrient additions and aeration over next 3-4 days or until 1/3 sugar break.
Rack to secondary, add vanilla pods for 1 month.
Rack again, add monins caramel syrup.
Age, bottle etc.
Notes:
I could have used caramel malt here, but wanted the caramel/toffee to come mainly from the carmelized honey so opted for a light malt instead for body and character.
Used quite a lot of oat malt for mouthfeel and additional body.
I've just put this fermenting and it's bubbling away like a mad thing. Calling it a Bragott is a little bit of a push as it's more of a mead with malt added for body. Anyway here it is:
5 gallon batch.
Ingredients:
7.15kg honey
500g light golden DME
1.5kg Oat LME
40g chinook hops (leaf)
40g cascade hops (pellet)
Monins caramel syrup
2 vanilla pods
Normal energizer and nutrient for SNA
Lalvin D47 yeast
Carmelized 5.15kg honey on a low heat until it started to darken (about 35 mins in).
Added 40g cascade hops leaves in bag, DME and oat malt.
Boil for additional 20 mins.
Remove hops, rinse hope bag in water and add water to boiling honey and turn off heat to cool.
Once cooled a bit, added to fermenter with 1 gallon water, added additional 2kg raw honey, mixed and aerated, topped up water to a little over 5 gallons, added nutrients, hydrated and pitched yeast.
OG: 1.136.
Usual staggered nutrient additions and aeration over next 3-4 days or until 1/3 sugar break.
Rack to secondary, add vanilla pods for 1 month.
Rack again, add monins caramel syrup.
Age, bottle etc.
Notes:
I could have used caramel malt here, but wanted the caramel/toffee to come mainly from the carmelized honey so opted for a light malt instead for body and character.
Used quite a lot of oat malt for mouthfeel and additional body.
