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Buford's Braggot

245.1 calories 18.96 g 12 oz
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Beer Stats
Method: Extract
Style: Braggot
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: JD Webb
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday April 13th 2018
1.075
1.010
8.5%
18.74
9.75
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Pilsen6.6 lb Liquid Malt Extract - Pilsen 35 2 56.3%
4 lb Honey4 lb Honey - (late addition) 42 2 34.1%
10.6 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb Canadian - Honey Malt0.75 lb Honey Malt 37 25 6.4%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 18.4 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 1 min 0.34 50%
2 oz / 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

3 lbs caramelized (280ºF Wildflower honey added after cool-down

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-04-17 23:49 UTC
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Discussion about this recipe:
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SkaldBrewer 10/17/2018 at 05:37pm
Recipe shows total 4 pounds honey as a late addition and then 3 pounds after cooling. Is this a total amount of four pounds? Or is it an added amount bringing the honey total to 7 pounds?


jdwebb 10/17/2018 at 05:57pm



jdwebb 10/17/2018 at 05:59pm
Instead of 4 pounds, I added 3 pounds, it still needs some work, I wasn't all that thrilled with it. I think lowering the extract to about 4 or 5 pounds, and changing from Crystal 120 to something like a 60 or even a 40 for a more caramel flavor.


SkaldBrewer 10/17/2018 at 08:08pm
Im gonna give it a shot in early november. Im thinking about dropping the LME, changing to a 60 and maybe adding some caramunich. I was also thinking about splitting the honey and doing a second, smaller fermentation in the secondary and then aging it. I will also be adding cinnamon and some other winter spices as a dryhop stage.


jdwebb 10/17/2018 at 10:19pm
Have at it! It's all in an effort to create a braggot without having to brew a beer and a mead just to combine them both. The thing I find with beer yeast however, it will burn through the honey and leave it dry, I'm considering using something like 71B or D47.


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