Braggot #1 (experimental) Beer Recipe | All Grain Braggot | Brewer's Friend
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Braggot #1 (experimental)

332 calories 24.3 g 12 oz
Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 120 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 332 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Tuesday June 9th 2020
1.101
1.012
11.7%
25.7
10.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Mecca Grade - Rimrock (Vienna-style Spring Rye)4 lb Rimrock (Vienna-style Spring Rye) 40 4.8 23.2%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 11.6%
0.25 lb Briess - Carapils Malt0.25 lb Carapils Malt 34.5 1.5 1.4%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 11.6%
2 lb Honey2 lb Honey - (late fermenter addition) 35 2 11.6%
2 lb Honey2 lb Honey - (late fermenter addition) 35 2 11.6%
5 lb Honey5 lb Honey - (late fermenter addition) 35 2 29%
17.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 25 days 66.8%
0.03 lb Chinook0.031 lb Chinook Hops Pellet 13 Boil 60 min 25.69 33.2%
0.09 lbs / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal kept between 148 and 154 deg F at rest. Was a cold day, so had to increase temp and mix 4 or 5 times to keep temperature in the correct range. Then, after the 60 min rest, increased temp to 170 and constantly stirred for 5 to 10 minutes before lautering. Infusion 167 °F 154 °F 60 min
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1 tsp Cloves (whole) Spice Boil 90 min.
1 each Cinnamon stick (canela entera) - shredded Spice Boil 90 min.
2 tsp Dried Rosemary Leaves Spice Boil 90 min.
1 tbsp Anise Seeds (whole) Spice Boil 90 min.
1 tbsp Fennel Seeds Spice Boil 90 min.
2 tbsp Dried Hibiscus Flower Spice Boil 90 min.
4 tbsp Azafran Saffron Spice Boil 90 min.
3 tbsp Dried Rose Hips (rosa canina) Spice Boil 90 min.
1 each Orange Peels (clementine) Spice Boil 1 hr.
 
Yeast
Red Star - Premier Blanc Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
Lallemand - LALVIN V1116
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
50 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Colorado Springs Utilities 100%
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
81 14 0 11 191 127.6
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash Notes: Used BIAB method. 60 min rest at sach temp, then 5 to 10 minutes at 170 deg F (constantly stirring), then lifted out grains in bag and squeezed all juices out of bag followed by sparging grain bag with a gallon of hot water (170-176 deg F) and squeezing bag again before removing.

Boil Notes: 120 minute boil to get from 5.5 gal to 4 gal.

  • Brew started on 28 March 2020: Volume was just under 4 gallons.
    • SG measurement after pitching yeast = 1.054

  • First honey addition on 30 March 2020: 2 lbs Honey mixed with water and 1/2 tsp Fermax - addition of 6 and 2/3 cups of volume.
    • SG measurement before adding honey = 1.026

  • Second honey addition on 2 April 2020: 2 lbs Honey mixed with water and 1/2 tsp Fermax - addition of b/w 6 and 6 and 1/3 cups of volume.
    • SG measurement before adding honey = 1.020
    • Started fermenting extremely fast after this addition

  • Third honey addition on 3 April 2020: 5 lbs Honey mixed with water and 1 tsp Fermax - addition of about 8 cups of volume.
    • SG measurement before adding honey = 1.019

  • Measurement on 6 April 2020: SG = 1.014
  • Measurement on 11 April 2020: SG = 1.011 (possibly a misread)
    • racked brew to a smaller carboy (6.5 gal to 5 gal)

  • Additions on 30 April 2020: Dry hopped with about 1/2 cup El Doraldo pellets and pitched the K1-V1116 yeast
    • SG measurement before additions = 1.012
    • Taste test: a bit too malt heavy - added the El Doraldo hops to balance out the sweetness
    • Pitched the K1-V1116 yeast in an attempt to process the leftover maltose and maltotriose (source of reasoning: https://byo.com/article/brewing-with-wine-yeast/)
    • Not sure if the K1-V1116 actually processed any of the remaining maltose/maltotriose since the SG did not go down any more after pitching it.

  • Notes on 12 May 2020:
    • SG measurement = 1.012
    • Taste test = slightly malty, slightly sour but not overly so.

  • Bottled on 25 May 2020: Added a mixture of corn sugar and cane sugar boiled in water to fermentation bucket, then siphoned wort/beer from carboy to the bucket and lightly swirled to mix before bottling.
    • 42 bottles stored in dark closet with temperatures ranging from 64 deg F to 79 deg F.
    • Plus 3 bottles reserved for early tasting stored in dark cabinet above fridge (last 3 bottled, so likely to have higher yeast content).

  • First tasting at 2 weeks on 8 June 2020:
    • Look: Hazy, little head retention, lots of bubbles
    • Smell: Grapefruit and hops, tangy, citrus
    • Taste: a little sour/bitter, but not too much, a little apple-like
    • Mouthfeel: Crisp, but with full body
    • Overall impression: Tastes like a bitter cider
      • Chalky flavor still present, but should go away as it ages.
      • Sharp honey flavors still need to mellow out more.

  • Second tasting at 3 weeks on 15 June 2020:
    • Look: Hazy with a small amount of head
    • Smell: Apple and citrus with hop notes
    • Taste: Sharp, apple, slight bitterness (another person said it tasted medicinal - it did not taste that way to me, though)
    • Feel: crisp and thick
    • Overall impression: still a bitter cider
      • less chalky flavor, but still present
      • still sharp - raw honey needs to mellow out more
      • Definitely not ready yet. This will probably take at least another month of conditioning.

  • Next tasting will be between 4 and 6 weeks
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-21 05:23 UTC
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