Braggot

Posted by Ben Evert | 9:51 PM | | 0 comments »


I decided to go way back for a beer recipe. This style of beer was popular during the Medieval times and I thought that it would be a fun beer to make.

Ingredients:


3.3 pounds, wildflower honey
3.3 pounds, amber malt extract
2 pounds, wheat extract
1 pound, light malt extract
1/2 pound, 10L crystal malt
2 ounces, Northern Brewer hops (8.0%), 30 minute boil
2 ounces, Kent Goldings pellets (4.6%), 20 minute boil
1/2 ounce, Kent Goldings pellets, 15 minute boil
1/2 ounce, Kent Goldings pellets, finishing (10 minutes)
Irish moss, last 5 minutes
Whitbread ale yeast
1/2 teaspoon, yeast energizer



Procedure:


Step mash. Crush grains and add to 3 qts water (with gypsum dissolved) at 130F. Maintain mash temperature at 125 for 30 min (protein rest).


Add 3 quarts of boiling water to mash and maintain temperature at 158 for 1 hour (saccharification rest).


Drain wort and sparge grains with 5 quarts water at 170.


Add to the wort in the brewpot the malt extract and brown sugar. Bring to a boil.
After 30 minutes of boil, add 1/2 ounce of Northern Brewer hops and 1/2 ounce of Fuggles hops.


After 15 more minutes, add an additional 1/2 ounce of each hop.


Boil for a total of 1- -1/2 hours.


Ten minutes before the end of the boil, add the Irish moss.


Five minutes before the end of the boil, add 1 ounce of Fuggles hops (for aroma).


Cool the wort and add to the primary fermenter with sufficient water to make 5 gallons.


Pitch yeast when temp of wort is below 75. Ferment at 65 for 5 days. Rack to secondary and ferment for 15 more days at 65. Bulk prime with corn sugar before bottling.

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