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Imperial braggot

Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Vesko Ruychev
Calories: 334 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Thursday March 4th 2021

Original Gravity:

1.103

Final Gravity:

1.004

ABV (standard):

13.0%

IBU (tinseth):

37.6

SRM (morey):

36.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Raw Honey11 lb Raw Honey	68.5	20	40.7%
8 lb	US - Pale 2-Row8 lb Pale 2-Row	37	1.8	29.6%
5 lb	Flaked Oats5 lb Flaked Oats	33	2.2	18.5%
3 lb	American - Dark Roasted Millet Malt - Gluten Free	25	300	11.1%
27 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Columbus2 oz Columbus Hops	Leaf/Whole	15	Boil	60 min	29.37	40%
1 oz	Citra1 oz Citra Hops	Leaf/Whole	11	Boil	30 min	8.28	20%
2 oz	CTZ2 oz CTZ Hops	Leaf/Whole	15.5	Boil	0 min		40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Columbus (Leaf/Whole)	29.37	40%
1 oz	Citra (Leaf/Whole)	8.28	20%
2 oz	CTZ (Leaf/Whole)		40%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 gal		Strike	165 °F	152 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Grapefruit Peel		Water Agt	Other	30 min.
2 oz	squeezed orange		Water Agt	Mash	30 min.

Yeast

Lallemand - Lalvin ICV D-47

Amount:	2 Each	Cost:
Attenuation (avg):	95%	Flocculation:	Medium
Optimum Temp:	59 - 86 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 356 B cells required

Red Star - Premier Blanc Yeast

Amount:	2 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	59 - 86 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 356 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 15 psi Temp: 36 °F CO₂ Level: 2.44 Volumes

Target Water Profile

Tap water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1. Water was filtered through a charcoal filter. 2. Ph was adjusted to 5.4. 3. 5 tea spoons of fermax nutrient were added at flameout.
Mash Chemistry and Brewing Water Calculator

Notes

In 0.5 gal boil 1 lemon's peels, 1 orange's peels, 1 squeezed orange and three tea bags of English breakfast tea. Steep for 30 mins.
Mash the grains and hops like a regular beer.
At flame out add all from #1 as well as all the honey.
Chill and pitch the D47 yeast.
Ferment and measure ABV. Mine stuck at 1.036 so I added the Red Star champagne yeast to finish to 1.004.
Transfer to a used oak barrel and age for 5 months.
Transfer to a keg and carbonate. Store and serve under 15 psi at 36F.

Recipe Photos

Last Updated and Sharing

190

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Brews

Public: Yup, Shared
Last Updated: 2021-03-04 19:34 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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