A braggot is a type of mead that is made with both honey and malt. It is often brewed with hops, which gives it a slightly hoppy flavor that is similar to beer. Braggots are typically fermented and aged like mead, but they can also be carbonated and served like beer. The flavor and strength of a braggot can vary widely depending on the ingredients and brewing method used. Some braggots are made with a blend of honey and malt in equal proportions, while others use more of one ingredient or the other. Braggots can be made with various types of honey and malt, and they can be flavored with fruit, spices, and other ingredients to create unique and complex flavors.
Ingredients:
- 2.5 kg honey (wildflower is fine, but using different varietals can add to the flavor)
- 2.5 kg amber malt (other types can be used based on personal preference)
- 7 lemons (use juice and zest only)
- 2.5 kg cranberries (treat with pectinase before use)
- 60 g Cascade hops
- 60 g Golding hops
- 12.5 g Goferm PE
- 8.5 g Fermaid O
- 9.5 g Fermaid K
- 4.2 g DAP
- 10 g GV12 yeast (Nottingham can be used as a substitute)
Method:
- Rehydrate the yeast using the GoFerm PE according to the package directions.
- In a brew kettle, bring the malt and 4 liters of water to a boil.
- Add the hops and boil for 20 minutes. Remove the hops after boiling.
- Add the honey and chill in an ice water bath or with a wort chiller (if available). Stir vigorously to mix the honey and aerate the mixture.
- Pitch the must once it has cooled, adding water to reach the final volume according to the yeast pitch directions.
- After 24 hours, add 1/3 of the nutrients. Add another 1/3 at 48 hours and the final 1/3 at the 1/3 sugar break.
- Ferment at a temperature of 17°C.
- Stabilise and backsweeten as desired, or allow the mead to ferment to FG.
- After primary fermentation, rack the mead onto the lemon juice, zest and cranberries (which should have been treated with pectinase for 24 hours prior). Let it sit for at least 2 weeks.
- Bulk age and carbonate with priming sugar if you want a dry mead, or force carbonate sweet or dry after stabilisation when the braggot is ready.
- This braggot may take a while to be ready. If you want to enjoy it sooner, you can tweak the recipe to lower the ABV.
- Serve chilled.
This braggot is a delicious and unique blend of honey, malt, hops, fruit, and spices. The honey adds a sweetness while the malt gives it a nice depth of flavor. The hops add a slight bitterness and the fruit adds a refreshing tartness. The combination of all these flavors makes for a complex and satisfying drink. It may take a while to make, but the wait is worth it.