Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Mead - Braggot (BJCP 2008)




Top 10 Braggot (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Wee Heavy Braggot (1 Gallon)
1 gal 9.53% 35.26 1.082 1.010
Partial Mash 8837
'Murican Braggot
5 gal 7.47% 14.12 1.081 1.025
All Grain 7014
Prickly Pear Braggot
11 gal 11.44% 51.88 1.112 1.025
All Grain 3745
Orchard Meets Hive
5 gal 10.48% 0 1.082 1.002
All Grain 3529
Smoked braggot
8 L 16.3% 46.85 1.149 1.025
All Grain 3468
Orange Braggot 12.73%
3 gal 9.55% 29.01 1.101 1.028
extract 3453
Bricka Braggot
4 gal 8.93% 71.29 1.096 1.028
All Grain 3199
Daemon's Delight
1.25 gal 13.23% 9.99 1.106 1.005
extract 2898
Saison Braggot
18 L 12.05% 45.41 1.099 1.007
extract 2892
Ancient Heather (Froach) & Meadowsweet Braggot (1 Gallon)
1 gal 9.52% 11.82 1.082 1.010
Partial Mash 2532

Newest Braggot (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
6 L 9.31% 0 1.095 1.024
All Grain 8
Braggot about it!
25 L 5.89% 21.19 1.060 1.015
All Grain 14
Meadowfoam braggot
3 gal 10.89% 25.83 1.105 1.022
extract 29
West Coast
100 L 6.27% 43.45 1.061 1.013
All Grain 55
Bring on the Braggot
5 gal 11.76% 29.67 1.100 1.010
extract 26
Bitter-sweet Fruit and Nut Braggot
18 L 9.07% 22.85 1.083 1.014
All Grain 86
Crystal Braggot
2.5 gal 12.38% 25.22 1.099 1.004
BIAB 72
Awesome Recipe
7.5 L 8.14% 24.8 1.070 1.008
All Grain 45
Promesa de Oro
20 L 9.37% 70.29 1.088 1.017
All Grain 51
Bragging a lot
160 L 9.01% 24.59 1.076 1.008
All Grain 124

Fermentables Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 223 Sugar honey 2°L
35 47% 2% - 100%
US - Pale 2-Row 37 US Grain base malt 1.8°L
37 36% 5% - 75%
United Kingdom - Maris Otter Pale 37 United Kingdom Grain base malt 3.75°L
38 40% 11% - 83%
Raw Honey 27 Sugar honey 20°L
38 40% 10% - 94%
Honey Malt 23 Grain crystal malt 25°L
37 9% 1% - 38%
Belgian - Special B 19 Belgian Grain roasted malt 115°L
34 5% 1% - 18%
Flaked Oats 17 Adjunct raw 2.2°L
33 8% 3% - 32%
Dry Malt Extract - Light 17 Dry Extract extract 4°L
42 32% 7% - 50%
German - Pilsner 14 German Grain base malt 1.6°L
38 39% 4% - 66%
German - Vienna 14 German Grain base malt 4°L
37 25% 1% - 75%

Hops Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 26 7 46% 14% - 100%
East Kent Goldings 23 5 41% 11% - 100%
Fuggles 21 4.5 62% 9% - 100%
Saaz 16 3.5 51% 17% - 100%
Northern Brewer 16 7.8 51% 7% - 100%
Willamette 15 4.5 28% 7% - 100%
Centennial 14 10 37% 16% - 100%
Citra 10 11 41% 14% - 100%
Amarillo 9 8.6 31% 14% - 67%
Styrian Goldings 9 5.5 54% 29% - 100%

Steeping Grains Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey Malt 5 Grain crystal malt 25°L
37 88% 67% - 100%
Caramel / Crystal 60L 4 Grain crystal malt 60°L
34 36% 10% - 60%
Flaked Oats 4 Adjunct raw 2.2°L
33 64% 21% - 100%
American - Chocolate 4 American Grain roasted malt 350°L
29 21% 8% - 30%
United Kingdom - Crystal 60L 4 United Kingdom Grain crystal malt 60°L
34 47% 10% - 100%
American - Caramel / Crystal 10L 3 American Grain crystal malt 10°L
35 34% 6% - 50%
American - Caramel / Crystal 40L 3 American Grain crystal malt 40°L
34 66% 10% - 100%
American - Caramel / Crystal 120L 3 American Grain crystal malt 120°L
33 53% 25% - 100%
Belgian - Biscuit 3 Belgian Grain roasted malt 23°L
35 18% 13% - 25%
Belgian - Special B 3 Belgian Grain roasted malt 115°L
34 56% 17% - 100%

Yeasts Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 28 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 15 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 12 Danstar Ale Med-High High 77% 57°F 70°F
Mangrove Jack - Mead M05 10 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Lallemand - LALBREW┬« VOSS KVEIK ALE YEAST 10 Lallemand Ales High High 80% 77°F 104°F
Wyeast - American Ale 1056 8 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Omega Yeast Labs - Hornindal Kveik OYL-091 7 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
Wyeast - French Saison 3711 6 Wyeast Ale 0.12 Low 80% 65°F 77°F
Wyeast - Dry Mead 4632 6 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
Wyeast - Sweet Mead 4184 6 Wyeast Wine 0.11 Medium 75% 65°F 75°F

Other Ingredients Used In Braggot (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 22 Water Agt Mash 17% 0% - 100%
Whirlfloc 14 Fining Boil 23% 3% - 100%
Irish Moss 13 Fining Boil 38% 0% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 14% 0% - 60%
Yeast Nutrient 10 Other Mash 37% 0% - 100%
Baking Soda 9 Water Agt Mash 5% 0% - 28%
Phosphoric acid 8 Water Agt Sparge 83% 33% - 100%
Epsom Salt 8 Water Agt Mash 9% 0% - 29%
Lactic acid 6 Water Agt Mash 83% 33% - 100%
Calcium Chloride (anhydrous) 6 Water Agt Mash 3% 0% - 17%

Photos