Rabbit Hat Braggot
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Note:
Clone of Magic Hat's Braggot. Also base for sangre de la tierra 2.0. Planning to split into two 2.5gal of pure braggot and beet braggot.
This was a winner - rave reviews. ------- This didn't account for the honey. An oversight I assume? Added honey back in to calc. total=12; 0.7*(39*(total/3.0) + 37*(total*2/3.0))/5.0 + 2.8*35/5.0 = 83 ------- Magic Hat's Braggot Stats: * OG 1.065 * 6% ABV * 20 IBU * 5 SRM * Maris Otter * Malted Wheat * Warrior Hops * Eng Ale yeast
Style:
braggot
Ibu:
20
Abv:
9.2%
Size:
4.5 gal
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Recipe
* 8lb Maris Otter* 4lb Wheat malt
* 3lb Durham Wildflower Honey
* 0.4oz Nugget(13%AA) pellets@60min(20 IBU)
* 1/2tsp irish moss@20min
* Dry English Ale Yeast (s-04 or similar)
Procedure
Mash:* Protein Rest: 10qt @ 134.5F=>122F for 30min
* Sacc Rest: 9qt @ 190F=>152 for 30min
Sparge:
* Rinse 11qts@170F
Boil:
* 70min
Ferment:
* Primary: 10-14days
* Cask condition/prime: 10.5oz/5gal priming sugar(3.5vol) for 3wks
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Beet Braggot
* Add raw sliced beets at up to 1lb/gal with 1 sliced lemon/2.5gal @30min
| Data Points [ + ] | |
| 158 |
note:
Actual Protein Rest: 130F
Actual Sacc Rest: 185F => 152F Actual Sparge: Maybe 4qts, added 1gal water to boil Sacc rest went ~45min because it didn't seem to be converting well. Ending initial gravity is much higher than expected tho (again I didn't account for the honey in the calc which doesn't make any sense) Pitched beet braggot yeast
date:
05/01/2010
SG:
1.080 @ 60F
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| 163 |
date:
05/20/2010
note:
Kegged with 4.3oz dextrose. Tasted sweeter than 1.010 with a nice honey presence
SG:
1.010 @ 60F
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