Spruce Tip Braggot
Unleash the flavors of the forest with this unique spruce tip braggot recipe. Combining the malty richness of pale ale and the floral sweetness of honey, this mead is enhanced with fresh spruce tips for a refreshing herbal aroma. Perfect for any gathering, this beverage boasts an ABV of 8.2%, making it a robust yet aromatic choice for those who appreciate the great outdoors in a glass.
ingredients
- 1.5 lbs (680 g) pale ale malt, milled
- 8 oz (227 g) Crystal/Caramel 20 malt, milled
- 1.5 lbs (680 g) honey
- 0.15 oz (4 g) Chinook pellet hops (11.4% AA) for bittering
- 1.5 oz (42 g) fresh spruce tips, rinsed (for flavor and aroma)
- ¼ tsp Irish moss
- White Labs California Ale yeast or Wyeast American Ale yeast (or equivalent)
- 0.80 oz (22 g) corn sugar for bottling
steps
- 1.
Mash the pale ale and Crystal/Caramel 20 malts at 152°F (67°C) for 60 minutes.
- 2.
Sparge the grains and collect the wort in the brew kettle. Stir in the honey and bring to a boil.
- 3.
Add the Chinook hops at the beginning of the 60-minute boil.
- 4.
With 15 minutes remaining, add 0.75 oz of spruce tips for flavor.
- 5.
Introduce Irish moss into the boil with 10 minutes left.
- 6.
At flame-out, add the remaining 0.75 oz of spruce tips for a fragrant aroma.
- 7.
Cool the wort rapidly to 68°F (20°C) and transfer to a sanitized fermenter.
- 8.
Pitch the yeast and ferment at 68-72°F (20-22°C) for 2-3 weeks or until fermentation wraps up.
- 9.
Bottle using corn sugar for carbonation and age for at least 2 weeks before savoring.
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