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BRBC Baggot

267 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Briar Ridge Brewing Company
Hop Utilization: 98%
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created Tuesday November 1st 2022
1.081
1.015
8.7%
21.0
13.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Brewmaster - Honey, Orange Blossom3 lb Honey, Orange Blossom - (late boil kettle addition) 34.8 1 35.3%
4 lb Crisp Malting - No.19 Floor Malt Maris Otter4 lb No.19 Floor Malt Maris Otter 37 3 47.1%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 11.8%
8 oz United Kingdom - Dextrine Malt8 oz Dextrine Malt 33 1.8 5.9%
8.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 15.9 54.5%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 1.9 Boil 30 min 5.09 45.5%
1.10 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.06 gal Strike 152 °F 60 min
1.75 gal Sparge 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 222 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.2 oz       Temp: 70 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Calculation for displacement of liquid from addition of honey.

BV – (H / 12) = WV

Where BV is the target batch volume in gallons, H is the quantity of honey in pounds, and WV is the wort volume (in gallons) you should transfer from the kettle to the fermenter.

Total volume of wort after boil = 2.75 gallons
adding 3 lbs of honey at the end of the boil will result in 3 gallons to the fermentor.


2.2 oz of corn sugar for 3 gallons at 70 degrees F

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-11-01 19:26 UTC
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