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Wildflower Honey Braggot
Specialty Beer • Partial Mash • 5.25 gal
Bottled today. Will cellar for at least 6 months before trying. Smells great!
February 26, 2005 pm 09:29pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.25 gal)
- 1.5 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .5 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
Belgian Special B
Belgian Special B
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 6.25 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 0.5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- .75 oz
Czech Saaz - 2.5 AA% whole; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- .125 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Czech Saaz - 2.5 AA% whole; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Yeast Nutrient - (omitted from calculations)
Yeast Nutrient
- .5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3864-PC Canadian/Belgian Ale
Wyeast 3864-PC Canadian/Belgian Ale
From a Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant.
Notes
1/4 pound of honey substituted with turbinado sugar. Mini-mash by step infusion at 120 degrees and at 152 degrees until conversion complete. Rose and basmatti rice boiled in sach infusion for 30 minutes. Add maltodextrin and yeast nutrient to kettle. 1 hour boil. Irish Moss boiled 10 minutes Wildflower honey and juice and zest of 1 organic lemon added and wort held at or above 176 degrees for 1/2 hour. Added to cold water in fermenter. Pitch 1 liter starter of yeast and ferment at 70-75 degrees. Cascade hops and malt extract are boiled in 1 liter yeast starter 10 minutes. 6 gal. Eldorado Springs Wate
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 16.5 SRM | 1 - 50 | |
| Alcohol: | 7.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 7.4 IBU | 0 - 100 | |
Discussion
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