Been thinking of doing something for the Thanksgiving season, a pumpkin stout style braggot. One thing I found that stouts benefit from is a long aging time, especially when using honey. Here is my recipe, comments are welcome. Thanks.
EDIT: I changed the ingredients to include 5 lbs LME, 6 lbs wildflower honey and 1 lb maltodextrin.
EDIT: I changed the ingredients to include 5 lbs LME, 6 lbs wildflower honey and 1 lb maltodextrin.
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