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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 9435
'Murican Braggot
5 gal 7.47% 14.12 1.081 1.025
All Grain 7288
Prickly Pear Braggot
11 gal 11.44% 51.88 1.112 1.025
All Grain 3992
Smoked braggot
8 L 16.3% 46.85 1.149 1.025
All Grain 3632
Orchard Meets Hive
5 gal 10.48% 0 1.082 1.002
All Grain 3627
Orange Braggot 12.73%
3 gal 9.55% 29.01 1.101 1.028
extract 3587
Bricka Braggot
4 gal 8.93% 71.29 1.096 1.028
All Grain 3348
Saison Braggot
18 L 12.05% 45.41 1.099 1.007
extract 3127
Daemon's Delight
1.25 gal 13.23% 9.99 1.106 1.005
extract 3116
Ancient Heather (Froach) & Meadowsweet Braggot (1 Gallon)
1 gal 9.52% 11.82 1.082 1.010
Partial Mash 2748

Newest Braggot (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Oatmeal Cookie Bochet
6 gal 13.87% 0 1.124 1.018
Partial Mash 16
Brown Braggot
11.34 L 12.14% 34.64 1.097 1.005
extract 42
Amber Braggot
18 L 7.68% 72.86 1.074 1.019
All Grain 52
Czech Style Braggot
5.5 gal 4.61% 26.9 1.049 1.014
extract 44
Wunkus IPA
5.5 gal 5.39% 44.82 1.048 1.007
All Grain 42
Braggot
6 gal 1.1% 0 1.011 1.003
All Grain 45
Awesome Recipe 2
22.7 L 6.19% 0 1.052 1.005
Partial Mash 85
T'alla-style Braggot
3.3 gal 6.63% 0 1.061 1.011
All Grain 157
Nebraska HatCreek Braggot
5 gal 9.52% 8.84 1.092 1.019
All Grain 75
Awesome Recipe
6 L 9.31% 0 1.095 1.024
All Grain 103

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 228 Sugar honey 2°L
35 47% 2% - 100%
US - Pale 2-Row 38 US Grain base malt 1.8°L
37 36% 5% - 75%
United Kingdom - Maris Otter Pale 36 United Kingdom Grain base malt 3.75°L
38 40% 11% - 83%
Raw Honey 35 Sugar honey 20°L
38 40% 10% - 94%
Honey Malt 24 Grain crystal malt 25°L
37 11% 1% - 57%
Flaked Oats 20 Adjunct raw 2.2°L
33 8% 3% - 32%
Belgian - Special B 20 Belgian Grain roasted malt 115°L
34 5% 1% - 18%
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 28 7 45% 14% - 100%
East Kent Goldings 26 5 41% 11% - 100%
Fuggles 21 4.5 62% 9% - 100%
Saaz 16 3.5 51% 17% - 100%
Willamette 16 4.5 30% 7% - 100%
Northern Brewer 15 7.8 49% 7% - 100%
Centennial 14 10 37% 16% - 100%
Citra 10 11 41% 14% - 100%
Amarillo 9 8.6 31% 14% - 67%
Hallertau Mittelfruh 9 3.75 44% 14% - 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 17 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Mangrove Jack - Mead M05 12 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Danstar - Nottingham Ale Yeast 12 Danstar Ale Med-High High 77% 57°F 70°F
Lallemand - LALBREW┬« VOSS KVEIK ALE YEAST 11 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 25 Water Agt Mash 15% 0% - 100%
Irish Moss 16 Fining Boil 39% 0% - 100%
Yeast Nutrient 14 Other Whirlpool 33% 0% - 100%
Whirlfloc 14 Water Agt Mash 23% 3% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 12% 0% - 60%
Baking Soda 10 Water Agt Mash 5% 0% - 28%
Phosphoric acid 9 Water Agt Mash 84% 33% - 100%
Epsom Salt 9 Water Agt Mash 8% 0% - 29%
Lactic acid 7 Water Agt Mash 85% 33% - 100%
Calcium Chloride (anhydrous) 6 Water Agt Mash 3% 0% - 17%

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