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 | 9750 | |
'Murican Braggot |
5 gal | 7.47% | 14.12 | 1.081 | 1.025 | All Grain | 7416 | |
Prickly Pear Braggot |
11 gal | 11.44% | 51.88 | 1.112 | 1.025 | All Grain | 4112 | |
Smoked braggot |
8 L | 16.3% | 46.85 | 1.149 | 1.025 | All Grain | 3726 | |
Orchard Meets Hive |
5 gal | 10.48% | 0 | 1.082 | 1.002 | All Grain | 3707 | |
Orange Braggot 12.73% |
3 gal | 9.55% | 29.01 | 1.101 | 1.028 | extract | 3666 | |
Bricka Braggot |
4 gal | 8.93% | 71.29 | 1.096 | 1.028 | All Grain | 3416 | |
Daemon's Delight |
1.25 gal | 13.23% | 9.99 | 1.106 | 1.005 | extract | 3211 | |
Saison Braggot |
18 L | 12.05% | 45.41 | 1.099 | 1.007 | extract | 3209 | |
Ancient Heather (Froach) & Meadowsweet Braggot (1 Gallon) |
1 gal | 9.52% | 11.82 | 1.082 | 1.010 | Partial Mash | 2850 |
Newest Braggot (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Seventown Honey |
22 L | 4.5% | 0 | 1.044 | 1.010 | BIAB | 35 | |
Jutland Braggot |
5 gal | 6.75% | 11.25 | 1.069 | 1.017 | extract | 48 | |
Braggin' Braggot |
5 gal | 10.32% | 20.46 | 1.098 | 1.020 | extract | 63 | |
Cranberry Braggot |
1705 gal | 9.78% | 9.21 | 1.094 | 1.019 | All Grain | 51 | |
Braggot |
25 L | 7.51% | 6.04 | 1.058 | 1.001 | All Grain | 75 | |
wampus cat braggot |
10 L | 4.51% | 22.02 | 1.043 | 1.009 | BIAB | 87 | |
Basic Braggot |
5 gal | 7.86% | 11.78 | 1.067 | 1.007 | extract | 86 | |
Oatmeal Cookie Bochet |
6 gal | 13.87% | 0 | 1.124 | 1.018 | Partial Mash | 69 | |
Brown Braggot |
11.34 L | 12.14% | 34.64 | 1.097 | 1.005 | extract | 90 | |
Amber Braggot |
18 L | 7.68% | 72.86 | 1.074 | 1.019 | All Grain | 137 |
Fermentables Used In Braggot (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Honey | 231 | 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 | 36 | Sugar | honey |
20°L
|
38 | 40% | 10% - 94% | |
Honey Malt | 23 | Grain | crystal malt |
25°L
|
37 | 9% | 1% - 38% | |
Flaked Oats | 21 | Adjunct | raw |
2.2°L
|
33 | 8% | 3% - 32% | |
Special B | 20 | Grain | crystal malt |
115°L
|
34 | 5% | 1% - 18% | |
Dry Malt Extract - Light | 17 | Dry Extract | extract |
4°L
|
42 | 32% | 7% - 50% | |
American - Pilsner | 14 | American | Grain | base malt |
1.8°L
|
37 | 53% | 19% - 100% |
German - Pilsner | 14 | German | Grain | base malt |
1.6°L
|
38 | 39% | 4% - 66% |
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% |
Willamette | 16 | 4.5 | 30% | 7% - 100% |
Saaz | 16 | 3.5 | 51% | 17% - 100% |
Northern Brewer | 15 | 7.8 | 49% | 7% - 100% |
Centennial | 14 | 10 | 37% | 16% - 100% |
Hallertau Mittelfruh | 11 | 3.75 | 44% | 14% - 100% |
Citra | 11 | 11 | 38% | 9% - 100% |
Amarillo | 10 | 8.6 | 32% | 14% - 67% |
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% |
Special B | 3 | Grain | crystal 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 |
Danstar - Nottingham Ale Yeast | 13 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Mangrove Jack - Mead M05 | 12 | Mangrove Jack | Mead | n/a | Med-High | 97.5% | 59°F | 86°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 |
Lallemand - Belle Saison | 6 | Lallemand | Ales | High | Low | 90% | 59°F | 95°F |
Wyeast - Dry Mead 4632 | 6 | Wyeast | Wine | 0.18 | Low-Med | 95% | 55°F | 75°F |
Other Ingredients Used In Braggot (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 24 | 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% |