Braggot Recipe?

[Thirsty Mallard]

I don't have any notes on it. I'd say, since it's such a big beer and you want it to ferment out all the way, I'd keep the fermentation temps on the upper end of the suggested range. But that's just a guess.

I'm probably going to brew this one toward the end of summer, so I can enjoy it come winter time.

[silver4269]

I converted Sam C's recipe from Extreme Brewing to all grain (Crandaddy Braggot) which according to style guidelines makes it a 26C Open Category Mead.
5 gallon batch
10lbs two row
1lb honey malt
mash 152 for 1 hour
boil 60 minutes
29g Hallertauer (60 min)
I added the 7 lbs of orange blossom honey at 0 minutes with a 10 minute rest for sanitizing
chill to 70
pitch huge cal ale slurry
1.105 OG
final came to 1.020
racked to secondary
3lbs cherry puree (1.5lbs sweet, 1.5lbs tart)
left it for a month
kegged, carbonated to low (1.5volumes)
bottled with beergun
everyone loves it. the key with braggot is I treat it like mead, and I like my mead sweet. if you prefer mead dry then dry your braggot out.
the braggot I have in primary is fermenting the two row first, will dump in the honey this weekend, then rack to bucket for a month on 10lbs of fresh picked blueberries. I'm hoping whatever residual sweetness is left will be honey flavor.

[UcfLumberjack]

I brewed this one on 05-30-2008.

6 lbs. American 2-row
1 lbs. American Caramel 40°L
1 lbs. Belgian Caramunich®
3# Buckwheat Honey
12# Wildflower Honey
2 oz. Yakima Magnum (Whole, 14.50 %AA) boiled 60 min.
Nottingham Ale Yeast

It won first place in the south region in this years NHC, but I didnt send it in to the second round. Its really rich, similar to a barleywine. The reviews were pretty good, only said that it should be a little smaller. I think it leans more toward mead than beer but I like it quiet a bit. The key really to the flavor is the combo of the buckwheat honey and the crystal malts and the high alcohol content. The next one will be carbonated higher but other than that I probably wont change it.

[iaintheexbrewer]

This recipe is from Usk Gwent & was the recipe used by Jane ap Howell from 1588 to 1611. I have the commercial rights to it but as I have Prostate Cancer I may as well share it. It come out @ 14% or thereabouts.
Quantitys for 11 British Gallons.
.25% Black Malt 0.00039kg
.25%Roast Barley 0.00039kg
6% Crystal 400* 0.7262kg
4%Chocolate malt 0.4841kg
6%Oats 0.7262kg
3.5% Smoked malt (Peat smoke if possible)0.4028kg
40% Amber Malt 4.6033kg
40% Wheat Malt 4.6033kg

Mash with 11.75 litres of water @ 160*farenheit for 3 hours

Boil with 1.75 British ounces Peeled & Bruised Root Ginger
1.75 ounces Cloves.
1.53 ounces Nutmeg
1.53 ounces of aniseeds (the seeds from star anise)
1.5 ounces Cinnamon bark.
.75 ounces Mace
.363b ounces long pepper (Long Dried Chillies)

Use a muslin or linen bag & leave in the FV.

Boil to OG 1080

Ferment with a Lambic yeast (I used a bottle of bottle conditioned Geuse)

When fermentation has ceased add 5kilos honey in 500gram
aliquots. Wait for secondary fermentation to almost cease before adding each 500grams.

Do not carbonate.
Keep for 6 or so months.ENJOY You will be only the second person to have brewed this in 370 years. Its worth the effort.

[iaintheexbrewer]

Additional info to previous post
1st mash 64 deg C 4 hour stand run dry over 90 mins
2nd 67
3rd 82
4th 88
Same times for all mashes.
boil to 1080-1090 add 11lb honey to OG 1100
add 81/2 honey over secondary fermentation.

I used 2 bottles lindemans Geuse primed with some honey to start the fermentation prepared a week in advance.