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Railgun's Basic Braggot

283 calories 28.9 g 12 oz
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Beer Stats
Method: Extract
Style: Braggot
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Railgun
Calories: 283 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created Monday January 12th 2015
1.085
1.021
8.4%
0.0
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Honey2 lb Honey 42 2 50%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 25%
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 25%
4 lbs / 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes

Sanitize your gear, duh! Bring at least a half gallon of water to boil, remove from heat. Add DME's and stir to dissolve. Add honey and stir until combined. Some folks suggest boiling the scum out of the honey once combined, but I've had good luck otherwise. Cool the wort. While cooling, load your fermenter with a gallon of room temperature bottled spring or purified water. When cooled, add wort to fermenter, prep and pitch your yeast.

Secure an airlock and let ferment in cool dark place for 2 to 3 weeks. Next you have a choice; bottle unprimed for a still/ slightly carbonated braggot, or prime bottles with 1 tsp of honey or sugar per bottle to get a sparkling braggot. Once bottled, I suggest letting it age for a month. After aging, sparkling should be cold conditioned for 2 weeks minimum. Still braggot can be chilled or serve room temperature.

Enjoy!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-01-12 18:34 UTC
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