Farmhouse Style Oat Braggot Heavy - Beer Recipe - Brewer's Friend

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Farmhouse Style Oat Braggot Heavy

337 calories 22.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Braggot
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Will Grant
Calories: 337 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday March 22nd 2018
1.103
1.009
12.4%
30.8
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 18.1%
1.50 lb Rolled Oats1.5 lb Rolled Oats 33 2.2 9.1%
0.75 lb American - Pale 2-Row - Toasted0.75 lb Pale 2-Row - Toasted 33 30 4.5%
8 lb Honey8 lb Honey - (late boil kettle addition) 42 2 48.3%
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 19.9%
16.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 30.76 66.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Dry Hop 10 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Juniper Berries Spice Primary 10 days
12 oz Spruce branch tips Flavor Mash 30 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
My tap water is on average fairly hard(southern Ohio) but I have yet to have it tested, also note that I use a faucet filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Saccharification with Oats Temperature -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.33 g | 25.3 qt) 2.38 9.5  
Mash volume with grains (equipment estimates 6.33 g | 25.3 qt) 2.8 11.2  
Grain absorption losses (steeping) -0.66 -2.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 5.95 g | 23.8 qt) 2 8  
Volume increase from sugar/extract (late additions) 0.62 2.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.38 9.5
Equipment Profile Used: System Default
 
Notes

Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling.

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  • Last Updated: 2018-03-26 20:36 UTC