Hellfinger Bragawd Beer Recipe | All Grain Braggot by Hellfinger! | Brewer's Friend
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Hellfinger Bragawd

255 calories 23.9 g 12 oz
Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Sunday December 8th 2019
1.077
1.016
7.9%
34.4
26.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Raw Honey5 lb Raw Honey - (late boil kettle addition) 38 20 33.3%
5 lb United Kingdom - Amber5 lb Amber 32 27 33.3%
1 lb Briess - Brewers Red Wheat Flakes1 lb Brewers Red Wheat Flakes 32.2 2 6.7%
1 lb Honey Malt1 lb Honey Malt 37 25 6.7%
1.50 lb Raw Honey1.5 lb Raw Honey - (late boil kettle addition) 38 20 10%
1.50 lb Raw Honey1.5 lb Raw Honey - (late fermenter addition) 38 20 10%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 22.17 50%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 15 min 12.22 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 qt Strike -- 154 °F 60 min
Mash Out - Take off heat Temperature -- 170 °F --
6 gal Sparge 212 °F 212 °F 60 min
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Baking Soda Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
0.05 oz mash stabilizer Water Agt Mash 0 min.
10 g Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 10 min.
1 each Drop of Tincture of Iodine Other Mash 0 min.
0.25 tsp Yeast Energizer Other Primary 3 days
0.50 tsp Yeast Nutrient Other Primary 3 days
0.25 tsp Yeast Energizer Other Primary 2 days
0.50 tsp Yeast Nutrient Other Primary 2 days
0.25 tsp Yeast Energizer Other Primary 1 days
0.50 tsp Yeast Nutrient Other Primary 1 days
283.50 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
26.60 tsp Biofine Clear Fining Secondary 0 min.
0.10 oz Bog Myrtle Herb Secondary 0 min.
23 g Chopped Candied Ginger Spice Secondary 0 min.
23 g Cinnamon Spice Secondary 0 min.
6 g Cloves Spice Secondary 0 min.
6 g Dried Galangal Spice Secondary 0 min.
23 g Long Pepper Spice Secondary 0 min.
2 each Canned Wort Other Other 0 min.
 
Yeast
White Labs - WLP521 Hornindal Kveik Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
72 - 98 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.58 psi       Temp: 68 °F       CO2 Level: 1.67 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Note: Due to limitations in the ability to test gravity while yeast is active, the addition of honey to fermenter will affect the OG, so strength of beer will be stronger than the estimated 8.13% ABV.

2 days before brewing, make starter (2 cans yeast starter wort, 2 cans water, 1 packet yeast). Spin 24 to 48 hours. Crash in fridge.

Brew Day – Step 1
A) Rack liquid off starter.
B) Heat strike water. Once strike water is at 158F, stir in mash stabilizer, water agents, grains. Mash for 1 hour. Stir every 15-20 minutes.
C) While mashing heat the sparge/lauter water.
D) Mash additions:
1) At 15 min, add Kent Golding Hops and Irish Moss.
2) At 10 min, add 1 tsp yeast nutrient
3) At 3 min, add 5lb honey.
E) Turn heat off at end of boil.

Brew Day – Step 2
F) Check conversion of starch to sugar — place a small amount of grain free wort on a white plate or bowl and add one drop of Tincture of Iodine to the wort on the plate. If it quickly disappears or stays/remains red, you are ready to move on.
If the iodine turns black, starch is still present, return the lid and run a few tests: Calibrate your thermometer. Recheck the temperature of the mash. If both are accurate, do another iodine test every 20 minutes until conversion is complete.
G) Raise the temperature of mash to mash out at 170 °F.
H) Vorlauf
1) Very slowly drain and recirculate mash water back into mash tun, not directly on grains until wort clears. Once clear, quickly drain off all wort.
2) Add first batch of sparge water (a couple gallons will do), stir well to release sugars and let sit for a minute or so.
3) Vorlauf again. Then quickly drain wort.
4) Add batch sparge to 5 gallons. Stir well. Let sit.
5) Vorlauf again. Then quickly drain remaining wort into boil kettle.

Brew Day – Step 3
I) Add sparge water to 6.5 gallon mark. Add Fuggle hops and boil for 60 min.
J) While boiling, gently warm 1.5 lb honey to make a bit thinner, allow to cool to 70F.
K) Once wort has cooled to about 100F, stir until mixed well, then while filtering out sediment, cool to 66F and transfer into primary fermenter.
L) Add warmed honey and stir.
M) Add Clarity Ferm, 1/4 tsp yeast energizer to fermenter.
Check OG.
1) DO NOT ADD spices yet (they will be added to secondary).
N) Aerate, preferably with oxygen directly for 60 seconds.
O) Pitch yeast.
P) Best to use a blow off due to heavy ferment-ability of honey.

Day 1
Add 1/4 tsp yeast energizer and 1/2 tsp yeast nutrient.

Day 2
Add 1/4 tsp yeast energizer and 1/2 tsp yeast nutrient.

Day 3
Add 1.5 lb honey warmed to 68F, 1/4 tsp yeast energizer, and 1/2 tsp yeast nutrient.

Day 5 to Fermentation End
A) Take fermenting wort off dead yeast, racking to another vessel.
B) Rack to new vessel every 5 days.
C) Transfer to secondary, test FG, and add spices.

Age for at least 6 months, ideally 8 months, racking off to another vessel when any sediment is seen.

If you want a crystal clear braggot, remove spices and if not able to cold crash just prior to bottling, add fining agent (BioFine Clear is my choice) 2 weeks prior to bottling. May need to repeat fining agent in 4 or 5 days if not clear. Once clear, transfer to keg to force carbonate or to bottling bucket to prime.

Force carbonating - add CO2 to 14.58 psi at 68F. Then use counter pressure filler to rack braggot to bottles.

Bottle priming - Boil 1 cup of honey with 8 to 16 oz water. Add to bottom of priming bucket. Rack beer into bottling bucket. Then rack to bottles.

Best aged longterm in a cool location.

Serve room temp. Can also be served warm to enhance spiciness or cold to dampen spice notes.

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  • Last Updated: 2022-07-12 22:24 UTC
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