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Simple Bocheted Braggot

258 calories 23.9 g 330 ml
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Beer Stats
Method: Extract
Style: Braggot
Boil Time: 60 min
Batch Size: 3.8 liters (fermentor volume)
Pre Boil Size: 5.7 liters
Post Boil Size: 3.8 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 258 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created: Wednesday April 20th 2022
1.084
1.017
8.8%
40.6
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
566 g Liquid Malt Extract - Amber566 g Liquid Malt Extract - Amber 35 10 51.9%
525 g Honey525 g Honey 35 2 48.1%
1,091 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g Cascade3.5 g Cascade Hops Pellet 7 Boil 60 min 15.51 25%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 30 min 23.85 50%
3.50 g Cascade3.5 g Cascade Hops Leaf/Whole 7 Boil 2 min 1.19 25%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.65 g Oak Chips Water Agt Secondary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
5.50 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 25.5 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 8.8 L) 4.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 9.6 L) 5.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 3.8
Going into fermentor 3.8
Total: 4.9  
Equipment Profile Used: System Default
 
Notes

Bocheted the honey for 1 hour, the OG came to 1.076 instead of expected 1.084. After 1 week in primary, racked off to secondary for 3 weeks with french oak chips added. Primed and bottle conditioned 2 days at room temp, then 12 further days in cellar (or cool place). Serve chilled.

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  • Last Updated: 2022-04-20 17:08 UTC