The High Plains Draughters Recipe Database


Blended Spicy Braggot
contributed by Bob Rescinito on 2006-07-28
makes 5 gallons

Ingredients List  

6.6 lb NW Amber Malt Extract
3 lb Dry Malt Extract
1 lb Cara-Munich Malt
1 oz Pride of Ringwood hops (60 min boil)
1 oz Saaz hops (15 min boil)
1.5 tsp Cinnamon (ground) - end of boil
0.5 tsp Nutmeg - end of boil
0.25 tsp Cloves (crushed) - end of boil
0.25 tsp Ginger - end of boil
1 pckg Dry London Ale Yeast
1 tsp Irish moss - 20 min
12 lb Local Honey
1 pckg Lalvin D-47 yeast

Brewing Notes  

Braggot is equal parts spiced old ale and traditional mead. Old Ale Part. Steep specialty grains in warm water for 30 minutes. Add extracts, hops and spices as indicated. OG = 1.058; FG = 1.018. Mead Part. Dissolve honey in 3 gallons water (not heated). Pitch yeast, ferment and age.

Fermentation Notes  

Old Ale Part. Pitch yeast at 75F and run primary. After primary completes, rack and age one year. Mead Part. Pitch yeast and run primary. After primary completes, rack and age one year. Blend in equal parts old ale and mead to make 5 gallons, and age liberally.

Competition Record  

Bob Rescinito, 2nd Mead, HPD Club-Only Competition, 2006



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