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Sparkling (Strong)berry Braggot
Specialty Beer • Partial Mash • 5 gal
Somewhat complex to brew, but this is worth the effort.
November 13, 2001 pm 09:23pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 6 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Burton Salts - (omitted from calculations)
Burton Salts
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- .25 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Add Burton salts and Gypsum to Mash. Mash at 170 degrees for ~90 min. Add zest from 1/2 lemon to boil (60). After 60-minute boil of grains and extracts, remove wort from heat, strain hops and add honey while wort is still hot, stirring constantly. Then chill wort and pitch yeast. - Age in secondary fermentor for 8-12 weeks, racking periodically to clarify down to ~4 gallons. - Two weeks prior to bottling, boil 1 gallon of water and add 3-6 lbs of berries (any berry with a strong color and flavor: raspberries, blackberries, etc). Boil for 15 minutes, then strain and chill, adding the juice from 2 lemons and a tablespoon of pure vanilla. Add this vanilla-juice mixture for one final round of fermentation. - Prime with 3/4 cup corn sugar and bottle like a regular beer. - "Braggot" is the name for a mead that has malts and hops in it. I add a special kick with the champagne yeast. This is a delight to drink: bittersweet, light, beery, fruity and effervescent all at the same time; nearly as complex as a lambic. This ages very well over time, though i've never been able to keep a bottle around for longer than a year since i've started brewing these. Definitely a hit among beer-drinkers and non-beer drinkers alike. Enjoy.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 2.0 SRM | 1 - 50 | |
| Alcohol: | 6.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 55.7 IBU | 0 - 100 | |
Discussion
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