Brewer's Friend

Print

Old Braggot

332 calories 25 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 240 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15.7 gallons
Post Boil Size: 11.4 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 332 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Sunday December 17th 2023
1.101
1.013
12.7%
61.8
15.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
37 lb American - Pale Ale37 lb Pale Ale 37 3.5 58.7%
20 lb Honey20 lb Honey - (late fermenter addition) 35 2 31.7%
2 lb American - Caramel / Crystal 10L2 lb American - Caramel / Crystal 10L 35 10 3.2%
2 lb Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 3.2%
2 lb Smoked Malt2 lb Smoked Malt 37 5 3.2%
63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz East Kent Goldings8 oz East Kent Goldings Hops Pellet 5 Boil 240 min 61.78 100%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Energizer Other Primary 0 min.
2 oz Yeast Nutrient Other Primary 0 min.
1 each oak spiral Other Secondary 0 min.
0.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
0.25 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 999 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.1 oz       Temp: 68 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 166 °F 148 °F 60 min
4.98 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.3 gal (69.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.3 gal (21.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.19 gal (56.76 qt). Suggest reducing strike water volume to 8.56 gal (34.24 qt) and adding 2.19 gal (8.76 qt) sparge/top-off. 10.75 43  
Strike water volume at mash thickness of 1 qt/lb 10.75 43  
Mash volume with grains 14.19 56.8  
Grain absorption losses -5.38 -21.5  
Remaining sparge water volume (equipment estimates 12.18 g | 48.7 qt) 10.58 42.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.3 g | 69.2 qt) 15.7 62.8  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.4 45.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.4 g | 45.6 qt) 11 44  
Total: 21.33 85.3
Equipment Profile Used: System Default
 
Notes

Beer designed around the idea of only drinking it once it has aged a year at least.

Hops... Teamaker hops have low alpha acid and high beta acids. So the BU/GU numbers look really out of whack. Alpha acids become less bitter as they oxidize, and beta acids get more bitter as they oxidize. I'm having trouble finding information on this, but I'm assuming that oxidized beta acid bitterness is less signficant than the initial AA bitterness since aged beers end up less bitter typically. Say BA bitterness is half of AA bitterness after some aging... So aim for BA points twice the typical AAU for a given malt balance? Remember to write down your AA and BA units for the hops you used.

Water... In order to get a reasonable mash at all, we need a lot of water. There will be a very long boil to get down to reasonable fermenter volume.

Honey additions... For this yeast, staggered additions of sugar are recommended in order to get it up to the high EtOH target. You're also supposed to give more 02 at this point... Pasteurize in a jar at 140 for 30 min before cooling and adding?

Last Updated and Sharing
 
689
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-08-20 13:02 UTC