Braggot #2 (experimental) Beer Recipe | BIAB Braggot | Brewer's Friend
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Braggot #2 (experimental)

271 calories 19.4 g 12 oz
Beer Stats
Method: BIAB
Style: Braggot
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Experimental
Calories: 271 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Monday June 8th 2020
1.083
1.009
9.7%
38.1
5.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.7%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 16.7%
6 lb Honey6 lb Honey 35 2 50%
2 lb Briess - Pale Ale Malt 2-Row2 lb Pale Ale Malt 2-Row 36.8 3.5 16.7%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 90 min 28.44 50%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 10 min 9.64 50%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: -2.3 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Colorado Springs Utilities 100%
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86.7 14 0 11 204.8 127.6
Mash Chemistry and Brewing Water Calculator
 
Notes

yeast used is actually LalBrew High Performance Ale Yeast - Nottingham (not in this system).

Mash: Rested around 150 deg F plus or minus 4 deg for 60 minutes. Then increased temperature to 168 deg and rested for 10 minutes before removing grain. Lautered with about 1 gallon tap water before removing grain.

Boil: 90 minutes. Added hops as described above.

Honey addition: Added during cool down. With half of the honey, boiled it for about 30 minutes to make it nice and caramelized. With the other half of the honey, It was mixed with about 8 cups of water and heated to 140 deg F and kept between 140 and 150 deg F for about 20 to 30 minutes. After the caramelized honey cooled to about 140 deg F, it was added to the honey-water mix and stirred. The honey was added to the wort once the wort cooled to about the same temp as the honey (around 110 deg F).

Shook carboy for about 5 to 10 minutes to oxygenate before pitching yeast. Lightly swirled wort after adding yeast to mix.

Actual measured OG was 1.083 after pitching the yeast.

............................................................................................................
Brew Start: 4 June 2020

  • 20 June 2020: SG = 1.012
    • slow bubbling in air-lock
    • tasted brew - drinkable even this early :)
    • added about 5 small scoops of bourbon-soaked oak chips
    • Will probably bottle in 1 to 2 weeks from this date - half will be still, half will have corn sugar added before bottling
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  • Public: Yup, Shared
  • Last Updated: 2020-06-21 05:22 UTC
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