Highland Pictish Braggot Beer Recipe | Extract Scottish Heavy | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Highland Pictish Braggot

755 calories 66.5 g 12 oz
Beer Stats
Method: Extract
Style: Scottish Heavy
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.01 gallons
Pre Boil Gravity: 1.138 (recipe based estimate)
Post Boil Gravity: 1.221 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 755 calories (Per 12oz)
Carbs: 66.5 g (Per 12oz)
Created: Friday November 14th 2025
1.221
1.046
22.9%
0.0
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 40%
9 lb Raw Honey9 lb Raw Honey 38 20 60%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Goldings2 oz Goldings Hops Leaf/Whole 4.5 Boil 0 min 100%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Lime Zest Flavor Primary 0 min.
30 g Acid blend Other Primary 0 min.
60 g Fermaid O Other Primary 0 min.
60 g Yeast Nutrient Other Primary 0 min.
2 lb raspberries Flavor Primary 0 min.
200 g mint Herb Primary 0 min.
200 g raisins Flavor Primary 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 158 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"Highland Pictish Braggot" Scottish Heavy beer recipe by Brewer #469417. Extract, ABV 22.89%, IBU 0, SRM 34.16, Fermentables: (Liquid Malt Extract - Amber, Raw Honey) Hops: (Goldings) Other: (Lime Zest, Acid blend, Fermaid O, Yeast Nutrient, raspberries, mint, raisins)
Brewer's Friend Logo
Last Updated and Sharing
 
9
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-11-14 18:49 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top