Cap and Cork

• 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)
• Irish Moss
• Coopers Ale Yeast
• 1 oz of priming sugar

1.      Bring about 2 quarts of water up to 160° F and hold near that temperature.

2.      Add honey and Irish moss.

3.      Allow to return to temperature and skim off all foam until it is all gone.

4.      Add an additional 1.5 quarts of water (total just under 1 gallon).

5.      Bring to boiling.

6.      Add DME and Hops.

7.      Continue boiling for 45 minutes.

8.      Remove from heat and cool as rapidly as possible.

9.      Once cool enough to handle, transfer to 1 gallon jar, straining out the hops and Irish moss.  Top up to just shy of one full gallon with cool water (if needed).

10.  Cover opening on jar and allow to completely cool to room temperature (about 72° F).

11.  Pitch about ½ of the packet of Coopers Ale Yeast and save the rest for another batch.  Cover mouth of jar with a cloth.

12.  Fit an airlock on or about day 3 and allow to finish fermenting at room temperature, in a dark place for about 10-14 days.

13.  Transfer your fermented ale to a second, cleaned 1 gallon jug, leaving behind any trub that remains.

14.  Add approximately 1 ounce priming sugar and stir.

15.  Bottle and leave at room temperature for approximately 3-4 weeks.

16.  Chill and serve!

The initial fermentation started off quite well.  I did not fit an airlock right away as I expected some foaming.  Indeed, it did foam quite alot.  After that initial fervor settled down, I placed an airlock over the brew and let it finish out.  Shame on me, but I did not take an initial or final gravity reading.  My next batch I certainly will.  That being said, from putting some of these numbers into BeerTools, I get roughly a 10-12% ABV!  Most definately higher than I wanted.  Had I checked the S.G. I most likely would have added more water to bring it down somewhat.

After about 9 days, I bottled the batch with about 1 ounce of priming sugar.  After another 8 days or so, I gave one a taste.  In the bottle, prior to chilling, it was remarkably clear with a light layer of sediment on the bottom.  Once chilled it became quite hazy, not good or bad, just what it was.  However, it was very flat…  It seems one week was simply not enough for the yeast to carbonate things.  Flavor was fine - certainly interesting with great potential, although too sweet still.  Definate honey on the nose and a little light on the malt.  Hops were masked by the sweetness.

After three weeks (from bottling), I tried another bottle (on 6-1-2007).  There was more sediment this time for sure.  *POP* Sure enough, this one was carbonated just right.  The flavor is still a little too sweet if I had to say.  Perhaps a little too much body, although shy of being like syrup.  Poured a nice golden color, a little darker than I had expected, but still quite light.  Nice foamy head, but not alot of retention.  It bled off kinda fast.  Certainly a personal preference kinda thing, but I think my I.G. was simply too high.  I need to do one of two things:  more water to start with or less honey and malt.  I suppose I could have used a wine yeast, but that’s not the flavor I was going for.

I’m going to let the other bottles sit another month at least before trying another one.  Perhaps the yeast will finish off some more of that sweetness?  Although I am sure they are hitting their alcohol tolerance level for sure.  I can live with over-carbonated brew if the taste is there.

My next batch will be started soon.  Using some more of the BeerTools, I’m gonna shoot for a braggot in the  6%-8% ABV range with my IBU’s in the high 30’s, maybe low 40’s. 

This batch was a good start.  I’ve learned quite a bit from it.  I still think there’s a very fine brew waiting in there to be found.  Check back for future tasting updates on this first batch, as well as the recipe for batch #2.

Notes taken from What’s Brewing Now Page:  Simple Braggot

• Bottled 8 12oz bottles (1 gallon batch) on 5/7/2007
• First taste test planned for 5/15/2007
• I did indeed try one on the 15th.  It wasn’t ready.  Very little carbonation and a little too sweet from the priming sugar.  Needs to sit another 2 full weeks before I try again.  Once I give it some more time, I will do a full post and update on this brew.  On a side note:  When warm and carbonating the beer in the bottle was quite clear.  Upon chilling, I did get a chill haze.  Not good, not bad…  Just is what it is.
• Added a post on this as well as the recipe! Check it out!
• 6/27/2007 - Still need to try another as they’re aging along…  next batch will be better for sure.  Hope to start it this week.  LOL