braggot, honey beer, maple beer, extract
Source: email@example.com, r.c.b.,
February 26, 1995
[...not exactly a braggot unless we consider maple sugar to be
equivalent to honey, but there's not good category that this
recipe fits into. --- Ed.]
While no expert, I recently racked a batch of brew similar to a braggot.
So far it tastes pretty good, but is very strong (~10% alc.).o
Tasting notes (so far): Light cinnamon and maple. Moderate nutty-malt flavor.
a bit light on the hops with regard to the alcohol flavor (which is strong), but the
hops seem appropriately balanced for the malt content.
- 1.5 lbs Crushed Crystal
- 0.25 lbs Chocolate
- 6 oz. dark molases
- 7 lbs amber malt extract (liquid)
- 2 lbs light DME
- 2.5 lbs honey
- 3.5 lbs maple syrup
- 2 well rounded tablespoons cinnamon
- 2 oz. Kent Golding for 60 min
- 5 oz. Kent Golding for 30 min
- 5 oz. Kent Golding for 15 min
- 5 tsp irish moss for 15 min
- 5 oz. Kent Golding for finishing (turn off heat, add hops and cool)
- Scottish ale yeast
Steep crystal and chocolate malts for 20 min in 1.5 gallons water.
Strain and sparge with addl. 1/2 gallon water.
Add molasses, amber malt extract, light dry extract, honey, maple
syrup, cinnamon, and boiling hops and boil 60 minutes.
Cool to 80 degrees. Pitch pre-started scottish ale yeast (Wyeast).
Aerate vigorously for 10 minutes (I pour back and forth between two large pots
and let the wart fall 3 feet. Pure O2 would be better).
Expect LOTS of kreusen. I couldn't keep the lid on my 6.7 gallon pail--even with
a blow-off tube. Rack after 5-7 days to glass and store for ??? weeks (I have a
post myself requesting info on this).