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The Brewing Forum • View topic - Christmas Braggot

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

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Re: Christmas Braggot

Postby HTH1975 » Wed Jul 19, 2017 01:21

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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

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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 (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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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


2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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