BRBC Braggot - Beer Recipe - Brewer's Friend

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BRBC Braggot

231 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Briar Ridge Brewing Company
Hop Utilization: 98%
Calories: 231 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday November 1st 2022
1.070
1.014
7.3%
20.0
15.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Raw Honey6 lb Raw Honey - (late boil kettle addition) 38 20 44.4%
6 lb Crisp Malting - No.19 Floor Malt Maris Otter6 lb No.19 Floor Malt Maris Otter 37 3 44.4%
16 oz United Kingdom - Carastan (30/37)16 oz Carastan (30/37) 35 34 7.4%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Kent Goldings0.75 oz Kent Goldings Hops Pellet 5 Boil 45 min 13.1 42.9%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 10 min 6.9 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
1.34 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.35 psi       Temp: 48 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Strike 168 °F 154 °F 60 min
5.25 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.34 9.4  
Mash volume with grains (equipment estimates 2.44 g | 9.8 qt) 2.94 11.8  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 5.42 g | 21.7 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.49 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Top off amount 0.5 2  
Going into fermentor 6 24  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes
BATCH-SPARGE STEPS<br />


  1. Increase grain quantities by 1.06x.
  2. Mash with 2.38 gal water.
  3. After mashing, add 1.86 gal water.
  4. Stir and allow to rest a few minutes.
  5. Recirculate wort till clear.
  6. Run off 3.25 gal wort @ 1.096 SG.
  7. After runoff, add 3.25 gal water.
  8. Stir and allow to rest a few minutes.
  9. Recirculate wort till clear.
  10. Run off 3.25 gal wort @ 1.022 SG. 
    	<br />


    Honey added at flame out.

    Place honey bottles in warm water to make honey runny before adding to kettle.

    Calculation for displacement of liquid from addition of honey.

    BV – (H / 12) = WV

    Where BV is the target batch volume in gallons (the volume left after the boil), H is the quantity of honey in pounds, and WV is the wort volume (in gallons) you should transfer from the kettle to the fermenter.

    Total volume of wort after boil = 5.5 gallons
    adding 6 lbs of honey at the end of the boil will result in 6 gallons to the fermenter.


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  • Last Updated: 2023-04-04 19:43 UTC