Basic Carbonated Braggot
This basic carbonated braggot merges the maltiness of pale liquid malt extract with the floral notes of tupelo blossom honey. With English Ale yeast and a hint of citric acid, this refreshing beverage offers a unique taste experience. Perfect for gatherings or a quiet evening, this brew captures the essence of honey and hops in a delightful effervescent drink.
ingredients
- 3 lbs pale liquid malt extract
- 1-2 oz hop pellets (adjust based on desired bitterness)
- 10 grams of English Ale Yeast
- 12.5 grams (0.4 oz) Go-Ferm (yeast nutrient)
- 4.5 lbs tupelo blossom honey (or any honey available)
- 2 tsp citric acid
- 1 priming sugar drop (for bottle carbonation)
steps
- 1.
Sanitize all brewing equipment and bottles to ensure cleanliness.
- 2.
In a large pot, bring 2 gallons of water to a boil, then remove it from heat.
- 3.
Stir in the pale liquid malt extract until fully dissolved.
- 4.
Add the hop pellets to the malt mixture and return to a gentle boil for 15-20 minutes.
- 5.
After boiling, cool the mixture quickly using a wort chiller or an ice bath until it reaches room temperature.
- 6.
Transfer the cooled wort to a sanitized fermentation vessel, adding enough water to reach a total of 5 gallons.
- 7.
Stir in the tupelo blossom honey until well mixed, followed by the citric acid.
- 8.
Rehydrate the English Ale yeast with Go-Ferm per package instructions, then add to the wort.
- 9.
Seal the fermentation vessel with an airlock and let it ferment for approximately 1-2 weeks, or until fermentation activity subsides.
- 10.
After fermentation, bottle the braggot with a priming sugar drop in each bottle for carbonation.
- 11.
Allow bottles to carbonate in a cool, dark place for about 2 weeks before enjoying!
