Bounty of the Colonies Braggot
Experience the fusion of honey's sweetness and malt's richness in this historical braggot inspired by the tumultuous year of 1771. This recipe, blending mead and beer traditions, is perfect for those looking to create a unique brew. Wonderfully aromatic with a hint of lemon, it captures the spirit of colonial resilience just before the American Revolution.
ingredients
- Water: Enough to make 5 Gallons
- Honey (Monarch's Choice Baker's Special): 1.5 Gallons
- Malt Extract (Brewers Best Extra Light LME): 2.5 pounds
- Yeast (Lalvin ICV D-47): 1 packet
- Acid Supplement (Lemon juice): 2-3 tsp
- Yeast Nutrient:
- - Go-Ferm Protect: 7.5g (for yeast rehydration)
- - Fermaid-K: 22.5g total
- - Diammonium Phosphate (DAP): 10g total
steps
- 1.
Combine honey and malt syrup with 6 quarts of warm water (100°F), stirring for a few minutes until dissolved.
- 2.
Pour the mixture into a sterilized container that holds an additional 6 quarts of warm water.
- 3.
Add lemon juice and yeast nutrients to taste to enhance flavor profiles.
- 4.
Wait for the temperature to drop below 80°F, then add the yeast and secure the fermenter with an airlock.
- 5.
Allow fermentation to commence for one month, monitoring any bubbles in the airlock as a sign of progress.
- 6.
After fermentation, strain into a closed cask, ensuring clarity by optionally siphoning if desired, despite historical methods.