braggot

[sallad]

Hey, I've been thinking about starting a braggot soon. I just started a mead, and I guess i have fermenting honey on the brain!

I searched and saw Toneyc's "green tea" braggot recipe. Anyone else have any advice? Toney, how did you use the tea? just add the tea bags to the carboy? What purpose does the tea serve?

I'm thinking about lightly hopping it. any thoughts on which varieties and how much?

Any suggestions on yeast?

Here's my proposed recipe, for 5 gallons.

5lbs honey (probably just clover or wildflower)
3lbs DME
1/2 oz nugget hops (30 min)
1/2 to 1oz nugget (dry hop)
some crisp ale yeast, maybe wyeast 1056?

Boil the DME and hops for 30 min, add honey at flame out. Maybe go with cascade or amarillo hops instead of nugget.

Thanks!

[Otis_The_Drunk]

I would add one more pound of DME.

I think that the green tea is for a yeast neutreant.

One of my favorite Homebrew drinks is Braggot and have made many a batch.


My recipe is:
6.6 LBS of Dark Unhopped LME
5 LBS of Honey
2 ounces of Hallertauer hops (boil)
1 ounce of Cascade (last 15 minutes)
any Yeast you may choose.

[Trogger]

I’ve wanted to look into making a braggot as well. Maybe with some fruit flavorings in it, like blackberry or raspberry. I think I would work on it next fall with fresh berries and it would be ready in the spring… Is light hopping always important or can you go a bit stronger on the hops? No hops?
Also to clarify the fermentation, if you make it strong and use champagne yeast, is this like mead where you rack every month or two for 6 months or so? (I’ve never done a mead or barley wine either, just figure I’d combine the two…)