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Light Braggot
Specialty Beer • All Grain • 5 gal
This is my first "libraried" recipe... I thought it was different enough to share with people... Keep an eye on the comments, I'll make notes as I go through fermentation, bottling, tasting, and tinkering with the recipe... If I like it enough that is...
March 27, 2010 pm 11:15pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 3 lbs
Pilsen Malt; Briess
Pilsen Malt; Briess
Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .25 oz
Centennial - 9.9 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .25 oz
Centennial - 9.9 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 tbsp
Wyeast Nutrient - Add with 15 minutes left in boil (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Boil 1.5 gallons of run off from malt only. Add honey at flameout. Top up to 5.5 gallons with cold water. Stir in yeast. Ferment, secondary, bottle per normal brewing procedure. Actual IBU might be closer to 12 because honey is not in the boil, therefore, hop utilization is probably higher than calculated.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 2.7 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 7.9 IBU | 0 - 100 | |
Discussion
Brew Day
2010-03-27 11:18pm
Ok, so this is an experimental beer/light braggot... I mashed the grains with 1.5 gallons water at around 153F. Then ran off 1.5 gallons of wort and boiled, adding hops as per the recipe. At flameout, I stirred in the honey, basically, just to get it loosened up a bit. Poured this concoction into the fermentor, topped up with water, checked the gravity (which ended up right on target!) And awaiting signs of fermentation...
Pulled some from fermenter after 2 weeks
2010-04-13 8:37pm
Pulled 2 liters out of fermenter after 2 weeks and force carbed with a carbonator cap. Very simple flavor. Dry, crisp, fizzy, Malt graininess without sweetness. Honey character, again without sweetness. Hops balance the brew. Yeast character is a bit fruity in the nose. Overall, I think I have a great starting point for playing with this recipe. Very clean, refreshing summer alternative with some malt/honey character to pale fizzy piss water!
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