I’ve always had a penchant for things old. Perhaps I was born too late? If you look up braggot (sometimes bracket) on Wikipedia, you’ll find the following (under the main heading of Mead): Braggot marks the invention of Ale which was originally brewed with honey and hops, later with honey and malt — with or without hops added. After searching for some recipes and pointers on the net, I’ve come up with the following recipe for a one gallon batch:
- 1 to 1.25 pounds of Extra-light or Light Dry Malt Extract (DME)
- 2 cups of Honey (1.5 pounds)
- Honey is approximately 0.75 pounds per cup
- 1 to 1.5 TBSP Fuggles Hops (or other low alpha acid hops you prefer)
- 45 minute boil
- Irish Moss
- Coopers Ale Yeast
- 1 oz of priming sugar
Typical recipes I’ve seen keep the Malt to Honey ratio at about 1:1 with amounts per gallon as listed above. Remember that DME is “stronger” than liquid malt so this is nearly a true 50/50 braggot. I wasn’t sure how much carbonation to go for so I simply stuck with the standard of 1 ounce per gallon of priming sugar.
Please check over at the recipe page for fermentation notes, observations and tasting comments! CLICK HERE
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