Want to take the moment to appreciate the graphical representation made to illustrate the varieties of flavors experienced from each sip. Brilliant and on point! 👏 👏 👏
You rock! Your string of being almost psychic in terms of anticipating my preferred "next brew" continues. I spent the last 2-3 days researching braggot recipes and sure enough you post this. Your recipes turned out great the last 3 I tried, so my research has ended!
Hopefully I made enough recommendations around customizing that you can find something that works well for your palate! I feel like beer is so much more subjective from person to person than wine or mead. :)
@@DointheMost I'll be sure to report back to you on the Discord channel on any successful variations I come up with, just like the three variants of the Valhiem I made. BTW, getting to the end of the mango-habanero Valhiem batch. Time to make a new one as it was amazing!
@@DointheMost Also, I just cracked open my first bottle of your Session Mead using Sundew....OMG, easily my favorite thing I've made. Normally I wait until a batch is almost over before rebrewing. 2 bottles in and I started a second batch of the Sundew mead. It is REALLY good! Nice job on the recipe.
Thanks for sharing this on my birthday! I have some honey in the freezer from my bees that the moisture content was too high. I think this is the perfect use!
Just finished two 5 gallon gallon batches substituting the recommended honey ratio for 2 lbs 5 oz caramelized honey and 3 11 oz oz orange blossom honey One was done with kveik voss and one with belle saison yeast. Fermented at 94 degrees F. Very very tasty stuff!
@@INSIGHTSAU thank you for the reply good sir,definitely need to invest on the sous vide to make life easier indeed.may your last batch tastes spectacular as well🤝🍻
I love to see more Wampus Cat! One of my favorite recipes that you've done. It usually takes about 2 months to empty one of my mead kegs, but this recipe is gone in about 3 weeks. I love the idea of adding some lactose to it. Great video!
OK. I went ahead and did it. Based my Braggot x Cyser on the Wampus Cat. Used clover honey instead of wildflower, because the local honey I was going to use was very strong, and with the buckwheat, I felt it would be overpowering. I also added 6 oz of Special B to my Honey Malt for the strong caramel flavor and color, used 1.5 oz of Calypso hops for aroma (but stuck with the initial 1.5 of Centennial), went with Kveik Lutra, because I didn't want too much flavor from the yeast, and finally, swapped out all - yes, ALL - of the water for 5 gallons of apple cider. Just pitched the yeast about an hour ago. In roughly ten days, I'll have an idea of what I'm working with. Hydrometer says ~13% ABV, which is exactly what I'm shooting for. But, since this is the first time I've EVER tried this franken brew (and I don't know of anyone else who has either), I don't know what, if anything could go wrong. Feel free to try this out, since you are inarguably a better brewer than I am.
an instapot (my 8qt at least) with a sous vide function makes the mashing process stupid easy. set your temp, add grains when it comes to temp, wait until timer goes off. i then use the insert to rest the grains above the mash so they can drain or get sparged, if you do that step as well.
Munich malt plays well with honey. Very complimentary. I highly recommend trying some of that out for your next Wampus cat (I used a mixture of light munich at 9%, dark munich at 4.5%, and caramunich at 3.4% for my last braggot). That said, I plan to use honey malt in my next braggot (which I hope to be a big wheatwine style braggot). Personally, I think the biggest challenges with a braggot are the yeast, and maintaining honey character. The way honey ferments really lets the yeast (and malt) shine, but that can overwhelm the honey very easily. With my next braggot, I'm going to add the honey AFTER high krausen, when the fermentation starts to slow down a bit. Hopefully that will help to maintain some of the more volatile aromatics. If that works well, then I'll probably switch to that method for all future braggots.
I noticed that in several of the braggot Mead Stampede entries - the honey kind of faded away. I think honey malt helps that for sure. And, honestly, I think some good residual sweetness helps (which the Wampus Cat base recipe doesn't have).
@@DointheMost Yeah, the braggot I submitted was bone dry (under 1.005, I think). For the beer style I was shooting for (saison), that was great. Not so great for a mead (scored in the low 30's). I've already started to experiment with less attenuative yeast strains, and will also try higher mash temps (158 F), in addition to adding the honey late. Also going to keep a closer eye on the BU/GU ratio, and keep it on the lower end of the scale. I will also likely balance the water profiles slightly more towards chloride than I usually would. Won't be as crisp as a higher sulfate to chloride ratio (which I really love in a dry beer / braggot), but it should allow the residual sweetness to come through better. The braggot I submitted had a 1.8 sulfate / chloride ratio, and a .64 BU / GU ratio at about 32 IBUs, and probably around 88% or higher attenuation (I'd have to check the numbers to be certain). Bone dry, moderately bitter, and very crisp.
I know this is old...but I have you to thank for "teaching" me to make mead... So far I have done normal meads, and a hopped hibiscus/ginger mead. I was curious if there was something like a braggot that I could buy commercially? I am going to try doing this soon...but I really want to see what this stuff tastes like before I invest in more equipment. I started with the 1-gallon Craft A Brew kit (because of you) and now I am using 3 gallon Brew Demons because I like how easy it is to rack. Didn't I see that you were in Ohio at some point? I am around the Cleveland/Lake County area. :)
Hey, I would love to see a true 50/50 braggot recipe from you guys. Half sugar from malt, half from honey, perhaps a golden color? Feels like every resource I find is either honey added to beer, or malt added to mead.
Great video! I homebrew beer but wanted to get into mead and this seems like a good recipe to start with. I would like to do a smaller batch laike a 1.2 gallon to end with 1 gallon. How would I scale this recipe? Just take a 1/5 of all ingredients? Thanks for any help and making these videos
Love your thoughtful and detailed approach. I really wanted to capture a bready and creamy braggot profile, so I went with 0.5# biscuit malt, 0.5# victory malt, and used fuggles hops for an earthy english flavor. Your video has a lot of techniques and considerations that I wish I incorporated. It fermented out sweet (I think because my mash temp was too high) so I added xoakers to secondary for some extra astringency
Hello, did you use honey malt and the centennial hops too? I would like to save money on the honey (sugar), could I use more grains in my recipe like the 2row malt?
I’ve been wanting to try making a stout version. If you can I’d love to see your take on one. Love a nice dark beer and I think doing one as a braggot would be super fun.
@@davidstern9623 I’m still fairly new to brewing and mead. Haven’t done a no get first. I want to do a plain bochet first before attempting it with a braggot.
Made a Braggot with Wheat LME, wildflower honey, Tettnang hops, and WB-06 yeast. Split the batch. One was fermented with grapefruit peel and juice and the others was normal. The normal was a-mazing. The grapefruit was garbage.
Thanks for doing another Braggot, they seem to be almost the perfect fit between beer and wine. I have been wanting to make a honey beer, but not knowing what to do with it.
Do you have tips for swapping out the Honey Malt for something Gluten Free? Goldfinch Millet Malt seems like a good alternative but I'm not sure how much to use nor if anything else needs to be added.
this is the first time i've seen using an oven to mash. and it seems so much better than covering the mash in sheets or turning the stove on and off for an hour. what is the temp on the oven? 150 degrees?
I want to try a strawberry braggot so bad but have never made beer and only brewed mead about 3 times recently. Do you think strawberry would work with this recipe?
I’ve never done a braggot, but a quick q: have you experimented with adding the honey later, like at the 1/3 sugar break? Given that it avoids the higher heats and the more aggressive period of fermentation, I’m curious if it might be a better method of preserving the volatiles and esters in a specialty honey. Thanks for another fun video 😁
I'm wanting to attempt a bochet braggot but with a creamy coffee profile. Something like a Cuban (Espresso, sweetened condensed milk). Nitroed up, it looks so good in my mind's eye. Any pointers?
Really glad I found this. Ive been thinking about creating a mead/beer hybrid for a long time, and up until now I wasn't even sure if it was possible. As a thought experiment, would this recipe work with cherry? As in a hybrid (viking blood) mead beer... Blood Beer!
My first mead I tasted right before I was getting into brewing was a thick, honey forward 10% abv sweet braggot. It was honey on the front end with a nice beer-like finish and almost had the mouthfeel of a nitro brew I guess I'm wondering if simply adding 5 more pounds of honey to this would be a good way to get the ABV up while still maintaining the complex characteristics... Or would it overpower the balance too far?
I've never made beer but let's say I would use 1 added pound of 2row to my beer and reduce the honey amount a little bit, would it impact the flavor dramatically? Was planning on using more grains for fermentable sugars instead of honey (sugar) since it can be very pricy in my area. I also want to try a 1 gallon batch of it, to make sure I know what I'm doing but it doesn't seem to be very different from making mead. (obviously, this is not an authentic beer)
Might be a silly question, but am i correct in assuming you are using US gallon and not UK gallons in this and your other videos, just want to be 100% sure before trying this
I've been on a braggot kick lately and am very tempted to try this recipe. Two questions: 1. Where do you get your buckwheat? I've seen you mention it in a brewslab episode but can't seem to find it. I've also heard a lot of mixed reviews on buckwheat so a recommended source would be greatly appreciated. 2. How do you think Hersbrucker hops would fair in this recipe? Looking at the other ingredients, it seems like it might be a good pairing, but again, your opinion would be appreciated. Also, would you recommend increasing the amount of hops for a lower AA hop to get a similar IBU (in this case I think ~3.75x the amount of Hersbrucker)? Would love to see more braggots, as well!
Buckwheat honey is from Mill Creek Honey. Super good stuff. I’ve not used Hersbrucker so I can’t comment specifically it looks like a good fit. Swapping entirely for a low AA single hop would be ideal for reducing bittering.
Can I just make a quick enquiry. I am in the UK and I want to make a braggot that is something akin to a mule beer, utilising citrus and ginger flavours. I have got citric hops which I'll probably add to the end of the boil, but I was planning on adding lots of lime and ginger into the brew bucket. Will that work or am I completely off the mark here? First time brewer
I have this insane idea, and I'd like to know what you think of it. I've been considering making a braggot similar to this, but with more grains, and - this is the part that might be insane - COMPLETELY substituting apple cider for water. I know that this will jack the sugar content sky high, and necessitate swapping out the yeast to make the most of it (I want this to have a high alcohol content, similar to a barley wine), but my question is, would it even work? And what kind of yeast would you recommend? I was thinking a sweet mead yeast might be necessary, but I'm not sure. Any thoughts and suggestions would be greatly appreciated! Oh, also, if I'm using ALL apple cider for this instead of water, will I actually need priming sugar to bottle condition? Doesn't seem like I would......
You may want to just follow a recipe step if you don't understand when to use priming sugar. His whole recipe from SG to yeast was built on the fact that it would ferment dry, but his yeast wouldn't of reached its tolerance. That is why he used priming sugar to carbonate. Apple juice instead of water would double the amount of sugars in this recipe. Not to mention it would change the length of time it takes to ferment to dryness. His took two weeks, your high abv mite take more than a week. I wouldn't even use his recipe as a starting point if I tried what you wanted to do. You will also need to use water to make the wort. My sugestion to you is this. Make a good barley wine, and make a good cyser. Combine the two into a cup.
@@futatn Actually, I did make my idea, enjoyed it, and communicated with BP about it. He also made a modified version of it, and did a video on it. So.....
Great recipe, but here is my question is this a braggot or just a beer with a honey adjunct, I've added honey to a beer before and yes you can taste the honey but you lose the essence of a mead, so would it also be a braggot if you made the beer and mead separately and then blended them together?
I think that would still count? But this recipe is definitely more of a mead with some grain adjuncts than the other way around. There's only a bit of malt sugar in this recipe.
@@keithreding1828 Not as much. If you are an experienced beer taster you should know what I meant. Cut that sarcastic shit. You know damn well how hoppy IPAs are.
@@magacop5180 The problem with Braggots is not the hops or other stuff they add. They are mostly out of balance. Way too sweet. And, Germany uses a lot of hops for the German Pils. Up to 40 IBU. That's not IPA crazy but it is still a lot of bitterness. BTW, German Pils is my favorite beer style.
@@keithreding1828 Ok I see what you mean. I’ve never seen a Braggot in person but if a Pilsner fan hates them I will probably love them. All my brewed Meads are on the sweet side.
Want to take the moment to appreciate the graphical representation made to illustrate the varieties of flavors experienced from each sip. Brilliant and on point! 👏 👏 👏
You rock! Your string of being almost psychic in terms of anticipating my preferred "next brew" continues. I spent the last 2-3 days researching braggot recipes and sure enough you post this. Your recipes turned out great the last 3 I tried, so my research has ended!
Hopefully I made enough recommendations around customizing that you can find something that works well for your palate! I feel like beer is so much more subjective from person to person than wine or mead. :)
@@DointheMost I'll be sure to report back to you on the Discord channel on any successful variations I come up with, just like the three variants of the Valhiem I made. BTW, getting to the end of the mango-habanero Valhiem batch. Time to make a new one as it was amazing!
@@DointheMost Also, I just cracked open my first bottle of your Session Mead using Sundew....OMG, easily my favorite thing I've made. Normally I wait until a batch is almost over before rebrewing. 2 bottles in and I started a second batch of the Sundew mead. It is REALLY good! Nice job on the recipe.
@@Thomas-cc1lj Dude, you’re a busy brewer! Almost putting me to shame, haha
Thanks for sharing this on my birthday! I have some honey in the freezer from my bees that the moisture content was too high. I think this is the perfect use!
Happy brewing!
Just finished two 5 gallon gallon batches substituting the recommended honey ratio for 2 lbs 5 oz caramelized honey and 3 11 oz oz orange blossom honey
One was done with kveik voss and one with belle saison yeast. Fermented at 94 degrees F. Very very tasty stuff!
Thinking I’ll do this with belle saison. What temperature would you recommend?
Thanks for this. I just did my first batch but used my sous vide to heat the malt. Made life much easier.
How's the result?
@@yosuatrisnadi5190 it was great. So much so I just did another 40lt batch. I used less hops in the last batch as my wife isn’t a fan of hops.
@@INSIGHTSAU thank you for the reply good sir,definitely need to invest on the sous vide to make life easier indeed.may your last batch tastes spectacular as well🤝🍻
I love to see more Wampus Cat! One of my favorite recipes that you've done. It usually takes about 2 months to empty one of my mead kegs, but this recipe is gone in about 3 weeks. I love the idea of adding some lactose to it. Great video!
Two month ago i did a Braggot with a friend with darker malt and a kveik yeast. Worked really well :)
Kveik and honey are such a great combo!
@@DointheMost Yes, never used Kveik before . i stil have a few bottles of that batch and now i need one for later :D
OK. I went ahead and did it. Based my Braggot x Cyser on the Wampus Cat. Used clover honey instead of wildflower, because the local honey I was going to use was very strong, and with the buckwheat, I felt it would be overpowering. I also added 6 oz of Special B to my Honey Malt for the strong caramel flavor and color, used 1.5 oz of Calypso hops for aroma (but stuck with the initial 1.5 of Centennial), went with Kveik Lutra, because I didn't want too much flavor from the yeast, and finally, swapped out all - yes, ALL - of the water for 5 gallons of apple cider. Just pitched the yeast about an hour ago. In roughly ten days, I'll have an idea of what I'm working with. Hydrometer says ~13% ABV, which is exactly what I'm shooting for. But, since this is the first time I've EVER tried this franken brew (and I don't know of anyone else who has either), I don't know what, if anything could go wrong.
Feel free to try this out, since you are inarguably a better brewer than I am.
Got my eyes on a pine & fir tree honey I'm planning on using for a juniper mead. I guess I'll have to buy extra now, thanks!
Keep me posted on that! Sounds awesome.
How did this go?
Just finished brewing up mine tonight. Can't wait to see how it turns out
Buckwheat Braggot 5gal
4.5+lb Wildflower honey
1lb Buckwheat honey
1lb Honey Malt coarse grind
60min steeping(mash) 60min boil time
.5oz Saaz Hops at 60min
1oz Saaz Hops at 15min
Escarpment Labs Voss Kveik Yeast
Starting Gravity. 1.046
an instapot (my 8qt at least) with a sous vide function makes the mashing process stupid easy. set your temp, add grains when it comes to temp, wait until timer goes off. i then use the insert to rest the grains above the mash so they can drain or get sparged, if you do that step as well.
Great video man... this creative flexibility is why I love making beer
There’s so much you can do!
@@DointheMost i recently saved a rather mediocre beer by just dry hopping it for a week with galaxy and centennial hops. Tastes like a classy IPA now!
Munich malt plays well with honey. Very complimentary. I highly recommend trying some of that out for your next Wampus cat (I used a mixture of light munich at 9%, dark munich at 4.5%, and caramunich at 3.4% for my last braggot). That said, I plan to use honey malt in my next braggot (which I hope to be a big wheatwine style braggot).
Personally, I think the biggest challenges with a braggot are the yeast, and maintaining honey character. The way honey ferments really lets the yeast (and malt) shine, but that can overwhelm the honey very easily. With my next braggot, I'm going to add the honey AFTER high krausen, when the fermentation starts to slow down a bit. Hopefully that will help to maintain some of the more volatile aromatics. If that works well, then I'll probably switch to that method for all future braggots.
I noticed that in several of the braggot Mead Stampede entries - the honey kind of faded away. I think honey malt helps that for sure. And, honestly, I think some good residual sweetness helps (which the Wampus Cat base recipe doesn't have).
@@DointheMost Yeah, the braggot I submitted was bone dry (under 1.005, I think). For the beer style I was shooting for (saison), that was great. Not so great for a mead (scored in the low 30's). I've already started to experiment with less attenuative yeast strains, and will also try higher mash temps (158 F), in addition to adding the honey late.
Also going to keep a closer eye on the BU/GU ratio, and keep it on the lower end of the scale. I will also likely balance the water profiles slightly more towards chloride than I usually would. Won't be as crisp as a higher sulfate to chloride ratio (which I really love in a dry beer / braggot), but it should allow the residual sweetness to come through better.
The braggot I submitted had a 1.8 sulfate / chloride ratio, and a .64 BU / GU ratio at about 32 IBUs, and probably around 88% or higher attenuation (I'd have to check the numbers to be certain). Bone dry, moderately bitter, and very crisp.
I just use M05 or EC1118.
Nice video. Tapping the stick caused an earthquake. I thought I felt the earth shake a few days ago.
Haha, fortunately Oklahoma earthquakes have mostly subsided for now!
I know this is old...but I have you to thank for "teaching" me to make mead... So far I have done normal meads, and a hopped hibiscus/ginger mead. I was curious if there was something like a braggot that I could buy commercially? I am going to try doing this soon...but I really want to see what this stuff tastes like before I invest in more equipment. I started with the 1-gallon Craft A Brew kit (because of you) and now I am using 3 gallon Brew Demons because I like how easy it is to rack.
Didn't I see that you were in Ohio at some point? I am around the Cleveland/Lake County area. :)
Excellent video as usual! Thank you for sharing your content! 🐝🐝🐝✌️
Happy Friday, thanks for sharing, Cheers
Happy Friday, and happy brewing!
Hey, I would love to see a true 50/50 braggot recipe from you guys. Half sugar from malt, half from honey, perhaps a golden color? Feels like every resource I find is either honey added to beer, or malt added to mead.
Great video! I homebrew beer but wanted to get into mead and this seems like a good recipe to start with. I would like to do a smaller batch laike a 1.2 gallon to end with 1 gallon. How would I scale this recipe? Just take a 1/5 of all ingredients? Thanks for any help and making these videos
Love your thoughtful and detailed approach. I really wanted to capture a bready and creamy braggot profile, so I went with 0.5# biscuit malt, 0.5# victory malt, and used fuggles hops for an earthy english flavor. Your video has a lot of techniques and considerations that I wish I incorporated. It fermented out sweet (I think because my mash temp was too high) so I added xoakers to secondary for some extra astringency
Hello, did you use honey malt and the centennial hops too?
I would like to save money on the honey (sugar), could I use more grains in my recipe like the 2row malt?
This sounds amazing! Totally going to try this sometime!!
Am thinking flaked rye would be a nice grain to add some nice complexity as well as boost up the body....
Another round of questions, you mentioned lactose and maltodextrin, what do they do and how much do I add?
Can they be used in mead and wine?
Tormodsgaarden's meaning was almost right. Tormod is a name, gaarden/gården means farm/hamlet. Basicly meaning Tormod's farm
Thanks for the clarification - I got the translation from the person who sold me the yeast, but I never know when to 100% trust tales like that!
I’ve been wanting to try making a stout version. If you can I’d love to see your take on one. Love a nice dark beer and I think doing one as a braggot would be super fun.
Now you’ve got me speculating about doing something with coffee blossom… Or meadowfoam?
@@DointheMost well have to share our creations.
If you bochet (caramelize) the honey and add some dark roasted malts and some oats it makes a great braggot stout!
@@davidstern9623 I’m still fairly new to brewing and mead. Haven’t done a no get first. I want to do a plain bochet first before attempting it with a braggot.
@@DointheMost hey guys, how about a coffee braggot back sweetened with lactose? A nice cappuccino braggot 👍
Made a Braggot with Wheat LME, wildflower honey, Tettnang hops, and WB-06 yeast. Split the batch. One was fermented with grapefruit peel and juice and the others was normal. The normal was a-mazing. The grapefruit was garbage.
You had me all excited about grapefruit peel at first! Glad one turned out. 🍺
@@DointheMost I think the grapefruit peel alone would’ve worked. I should’ve left out the juice and just carbed with regular sugar.
Thanks for doing another Braggot, they seem to be almost the perfect fit between beer and wine. I have been wanting to make a honey beer, but not knowing what to do with it.
I feel like beer is a great space where you can play with different honey varietals and maximize their flavor by using supporting grains.
Can you post a link to your silicone vessels you use for your additions? Much obliged, sir!
Do you have tips for swapping out the Honey Malt for something Gluten Free? Goldfinch Millet Malt seems like a good alternative but I'm not sure how much to use nor if anything else needs to be added.
Has anyone made the braggot with a little later hops additions so that you don't get quite as much bitterness out of the hops?
this is the first time i've seen using an oven to mash. and it seems so much better than covering the mash in sheets or turning the stove on and off for an hour. what is the temp on the oven? 150 degrees?
Our warmer is at 140 if I recall. The Dutch oven holds the temp well throughout.
I want to try a strawberry braggot so bad but have never made beer and only brewed mead about 3 times recently. Do you think strawberry would work with this recipe?
Love your content, but the second camera is distracting
Sorry. Playing around with something new.
@@DointheMost Keep playing. Keep trying for that sexy, sexy B-roll.
@@FunkyFyreMunky I live to chase that next perfect B-roll shot!
What was your starting gravity? I’ve tried a couple of braggarts and they start high and end high never quite getting to 1.000.
I’ve never done a braggot, but a quick q: have you experimented with adding the honey later, like at the 1/3 sugar break? Given that it avoids the higher heats and the more aggressive period of fermentation, I’m curious if it might be a better method of preserving the volatiles and esters in a specialty honey. Thanks for another fun video 😁
I'm wanting to attempt a bochet braggot but with a creamy coffee profile. Something like a Cuban (Espresso, sweetened condensed milk). Nitroed up, it looks so good in my mind's eye. Any pointers?
Really glad I found this. Ive been thinking about creating a mead/beer hybrid for a long time, and up until now I wasn't even sure if it was possible. As a thought experiment, would this recipe work with cherry? As in a hybrid (viking blood) mead beer... Blood Beer!
That sounds awesome! Have you tried it?
Are you using regular muslin bags for your grain here ?
Im looking to make this recipe and I’ve been weighing up options for steeping my grains.
My first mead I tasted right before I was getting into brewing was a thick, honey forward 10% abv sweet braggot. It was honey on the front end with a nice beer-like finish and almost had the mouthfeel of a nitro brew
I guess I'm wondering if simply adding 5 more pounds of honey to this would be a good way to get the ABV up while still maintaining the complex characteristics... Or would it overpower the balance too far?
What temp did you ferment at roughly?
I've never made beer but let's say I would use 1 added pound of 2row to my beer and reduce the honey amount a little bit, would it impact the flavor dramatically?
Was planning on using more grains for fermentable sugars instead of honey (sugar) since it can be very pricy in my area.
I also want to try a 1 gallon batch of it, to make sure I know what I'm doing but it doesn't seem to be very different from making mead. (obviously, this is not an authentic beer)
Might be a silly question, but am i correct in assuming you are using US gallon and not UK gallons in this and your other videos, just want to be 100% sure before trying this
I've been on a braggot kick lately and am very tempted to try this recipe. Two questions:
1. Where do you get your buckwheat? I've seen you mention it in a brewslab episode but can't seem to find it. I've also heard a lot of mixed reviews on buckwheat so a recommended source would be greatly appreciated.
2. How do you think Hersbrucker hops would fair in this recipe? Looking at the other ingredients, it seems like it might be a good pairing, but again, your opinion would be appreciated. Also, would you recommend increasing the amount of hops for a lower AA hop to get a similar IBU (in this case I think ~3.75x the amount of Hersbrucker)?
Would love to see more braggots, as well!
Buckwheat honey is from Mill Creek Honey. Super good stuff. I’ve not used Hersbrucker so I can’t comment specifically it looks like a good fit. Swapping entirely for a low AA single hop would be ideal for reducing bittering.
Whole Foods carries buckwheat honey. And buckwheat cereal. And noodles.
Can I just make a quick enquiry. I am in the UK and I want to make a braggot that is something akin to a mule beer, utilising citrus and ginger flavours. I have got citric hops which I'll probably add to the end of the boil, but I was planning on adding lots of lime and ginger into the brew bucket. Will that work or am I completely off the mark here? First time brewer
How long did this sit in secondary?
What ABV do you get from this recipe?
How much time in secondary??
I have this insane idea, and I'd like to know what you think of it. I've been considering making a braggot similar to this, but with more grains, and - this is the part that might be insane - COMPLETELY substituting apple cider for water. I know that this will jack the sugar content sky high, and necessitate swapping out the yeast to make the most of it (I want this to have a high alcohol content, similar to a barley wine), but my question is, would it even work? And what kind of yeast would you recommend? I was thinking a sweet mead yeast might be necessary, but I'm not sure. Any thoughts and suggestions would be greatly appreciated!
Oh, also, if I'm using ALL apple cider for this instead of water, will I actually need priming sugar to bottle condition? Doesn't seem like I would......
You may want to just follow a recipe step if you don't understand when to use priming sugar. His whole recipe from SG to yeast was built on the fact that it would ferment dry, but his yeast wouldn't of reached its tolerance. That is why he used priming sugar to carbonate.
Apple juice instead of water would double the amount of sugars in this recipe. Not to mention it would change the length of time it takes to ferment to dryness. His took two weeks, your high abv mite take more than a week. I wouldn't even use his recipe as a starting point if I tried what you wanted to do. You will also need to use water to make the wort.
My sugestion to you is this. Make a good barley wine, and make a good cyser. Combine the two into a cup.
@@futatn Actually, I did make my idea, enjoyed it, and communicated with BP about it. He also made a modified version of it, and did a video on it.
So.....
@@stormhawk31 so...
F)&@“ yeah!! I want to make a braggot after having one from an awesome brewery in VT near me
Happy Brewing!
Great recipe, but here is my question is this a braggot or just a beer with a honey adjunct, I've added honey to a beer before and yes you can taste the honey but you lose the essence of a mead, so would it also be a braggot if you made the beer and mead separately and then blended them together?
I think that would still count? But this recipe is definitely more of a mead with some grain adjuncts than the other way around. There's only a bit of malt sugar in this recipe.
IMO - if it has malted grains and hops, with 51% of the fermentables or more coming from honey, it's a braggot.
Tormodgarden doesn't mean "Tom's garden", it means "The Tormod farm".
I've judged a lot of braggots, even at commercial brew competitiions. The braggots are mostly horrible.
Really?
Maybe it’s all the hops and other garbage people in America force into Brews.
I’m making mine German style under that Purity law.
@@magacop5180 I guess Germany doesn’t use hops.
@@keithreding1828 Not as much.
If you are an experienced beer taster you should know what I meant.
Cut that sarcastic shit.
You know damn well how hoppy IPAs are.
@@magacop5180 The problem with Braggots is not the hops or other stuff they add. They are mostly out of balance. Way too sweet. And, Germany uses a lot of hops for the German Pils. Up to 40 IBU. That's not IPA crazy but it is still a lot of bitterness. BTW, German Pils is my favorite beer style.
@@keithreding1828 Ok I see what you mean.
I’ve never seen a Braggot in person but if a Pilsner fan hates them I will probably love them.
All my brewed Meads are on the sweet side.
🦝
Beer with Honey minus all the nasty ass Hops?
Count me in.