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Drunken Druid Braggot
Specialty Beer • Extract • 5.5 gal
Many Steps after primary is done. finishes sweet and around 17�v
February 28, 2008 pm 02:07pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 3 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.
- 10 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
Notes
Yeast was WYeast 4184 Sweet Mead. After Primary Fermentation finishes for the most part split in half . to each half add wort of 1gal water and 1.5lbs Extra Light DME to each carboy and pitch starter of champagne yeast into each carboy
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 2.1 SRM | 1 - 50 | |
| Alcohol: | 8.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
oops
2008-04-03 1:24pm
so a few steps missed. after everything is brewed up and fermented out. split batch in 2 carboys. pitch 3lbs DME into both and top off with H20 and pitch champagne yeast
Fermenter one month
2008-04-03 1:26pm
now been fermenting for one month. active fermentation stopped after 9 days, split added DME and yeast and topped off with h2o. Fermentation stopped after 3 weeks. secondary for last 2 weeks...needs lots of more time
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