Christmas Braggot

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Christmas Braggot

Postby robwalker » Tue Jul 18, 2017 13:45

Nothing like a rich, warming braggot at Christmas. Using local honey, some leftover hibiscus syrup from a jar of flowers and some frozen fruit that Morrison's sent me for free for a gallon of purple Christmas ale :)
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Re: Christmas Braggot

Postby HTH1975 » Tue Jul 18, 2017 18:21

Never tried braggot, but would like to
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Re: Christmas Braggot

Postby ryanshelton » Tue Jul 18, 2017 19:29

I'm going to google braggot.....
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Re: Christmas Braggot

Postby robwalker » Tue Jul 18, 2017 19:54

It's a viking style beer, part mead and part ale. This is an interpretation obviously but I think the clean yeast will let the ingredients cut through.
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Re: Christmas Braggot

Postby abeyptfc » Tue Jul 18, 2017 20:33

You scumbag, you maggot, you cheap lousy braggot.
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Re: Christmas Braggot

Postby HTH1975 » Tue Jul 18, 2017 20:53

Does braggot normally have hops?
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Re: Christmas Braggot

Postby robwalker » Tue Jul 18, 2017 21:16

HTH1975 wrote:Does braggot normally have hops?


It can and can't, so up to you. You can take the "beer with honey" approach or the "mead with malted barely and no hops" approach. Better to stay on the low side I think either way.
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Re: Christmas Braggot

Postby HTH1975 » Wed Jul 19, 2017 01:21

robwalker wrote:
HTH1975 wrote:Does braggot normally have hops?


It can and can't, so up to you. You can take the "beer with honey" approach or the "mead with malted barely and no hops" approach. Better to stay on the low side I think either way.


The 'beer with honey' approach is the one I'd favour - I can see the other approach ending up very sweet, like a desert wine. Not a bad thing, but certainly not something you'd want to drink a lot of.

I'm going to have a bash at this too, using the beer with honey approach. I've made a honey beer before, but it only had a hint of honey in the final finish.

This time I'm going for the following:

66% Vienna
30% honey
4% Amber

OG: 1.061
FG: 1.015
IBU: 38

EKG at 60 min
Willamette at 15 min and flameout

Yeast: Saf-04
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Re: Christmas Braggot

Postby robwalker » Thu Aug 10, 2017 16:01

Well this beer is off to a hilariously rocky start as the original base got infected so I've used a gallon of best bitter instead. Added honey and hibiscus, going to swap the fruit for a teaspoon of gin botanicals instead. So basically, it's a totally different recipe.
Theoretical OG/ABV 1.084, 9.7%
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Re: Christmas Braggot

Postby HTH1975 » Thu Aug 10, 2017 20:39

Better luck next time. Always shite when you gotta dump a brew.

Mine is in two demijohns aging away. Will bottle it around November.
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Re: Christmas Braggot

Postby robwalker » Wed Aug 23, 2017 10:18

Going well this time. I added the hibiscus first in case of preservatives, then a small teaspoon of gin botanicals and 450g of locally made honey. Nice strong ferment after the honey was added which has now subsided, still regular airlock activity but this is a "brew it and forget it" beer anyway.
The airlock smells remarkebly bubblegummy and ginny, probably a combination of esters and botanicals.
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Re: Christmas Braggot

Postby HTH1975 » Sat Aug 26, 2017 11:23

robwalker wrote:Going well this time. I added the hibiscus first in case of preservatives, then a small teaspoon of gin botanicals and 450g of locally made honey. Nice strong ferment after the honey was added which has now subsided, still regular airlock activity but this is a "brew it and forget it" beer anyway.
The airlock smells remarkebly bubblegummy and ginny, probably a combination of esters and botanicals.


Good to hear Rob - fingers crossed this time.

My two demijohns are still bubbling away. My experience with honey is that it takes ages to fully ferment out. I'm putting mine in the cellar once the airlock activity stops so it can bulk age.
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Re: Christmas Braggot

Postby robwalker » Thu Sep 14, 2017 08:59

The krauzen has dropped after a month on the honey, I'll let it clear in the cold store at work and bottle it after that. Smells fantastic
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Re: Christmas Braggot

Postby jonnymorris » Sat Sep 16, 2017 14:44

Rob,

Did you end up using just 450g of honey and yet leave it in your FV for a month?

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Re: Christmas Braggot

Postby robwalker » Sat Sep 16, 2017 15:42

I fermented the initial beer (reasonably simple bitter) and racked a gallon onto 450g honey with some us-05 yeast as it didn't take off for a few days. Honey is a notoriously slow fermenter so yep, took a month!
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Re: Christmas Braggot

Postby jonnymorris » Sat Sep 16, 2017 17:24

Hmm... that might explain why my braggot exploded in the bottle. I left it fermenting for no more than two weeks. Do you reckon my honey beer with only 480g in 23L might need 3-4 weeks?

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Re: Christmas Braggot

Postby robwalker » Sat Sep 16, 2017 19:49

If you added it in primary/boil it'll probably ferment quicker. With any strong beer I would avoid priming whatsoever unless you've definitely stripped it dry with wine yeast or similar, or a really highly attenuating yeast. It's worth bulk ageing for a while for certain
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Re: Christmas Braggot

Postby robwalker » Mon Oct 09, 2017 12:53

October 9th now and still muddy. Will need to bottle soon for December drinking..
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Re: Christmas Braggot

Postby HTH1975 » Mon Oct 09, 2017 18:53

Mine is in cold storage in the cellar at around 15C - ain’t dropped bright yet, so leaving it till November and check again.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: Christmas Braggot

Postby robwalker » Tue Oct 10, 2017 10:35

Have to trade a bottle over Xmas HTH!
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Re: Christmas Braggot

Postby HTH1975 » Thu Oct 12, 2017 22:14

robwalker wrote:Have to trade a bottle over Xmas HTH!


I’m up for that - hopefully mine will be worthy of drinking :cheers1:

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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