Golden Malted Ambrosia Braggot
Dive into the rich world of Malted Ambrosia Mead, where honey's sweetness meets the hearty essence of malt extract. This unique brew boasts a complex flavor profile, harmonizing earthy malt tones with the floral notes of wildflower honey. Perfect for sipping on cozy evenings or sharing at festive gatherings, this mead is a true celebration of craft brewing.
ingredients
- 3 lbs (1.4 kg) of wildflower honey
- 1 gallon (3.8 L) of filtered water
- 1 lb (0.45 kg) of light dry malt extract (DME)
- 1 packet of Lalvin K1-V1116 yeast
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
steps
- 1.
In a large, sanitized brewing pot, heat 1 gallon of filtered water until it reaches about 150°F (65°C).
- 2.
Slowly add the light dry malt extract, stirring continuously until fully dissolved.
- 3.
Remove from heat and add the wildflower honey, stirring until completely mixed.
- 4.
Allow the mixture to cool down to about room temperature (70°F or 21°C).
- 5.
Once cooled, transfer the mixture to a sanitized fermentation vessel, making sure to leave some headspace.
- 6.
Add the Lalvin K1-V1116 yeast, yeast nutrient, and yeast energizer, gently stirring to combine.
- 7.
Seal the vessel with an airlock and place it in a dark, temperature-regulated area (around 68-72°F or 20-22°C) for fermentation.
- 8.
Ferment for approximately 2-4 weeks, or until fermentation activity has subsided and specific gravity stabilizes.
- 9.
Once fermentation is complete, siphon the mead into sanitized bottles, taking care to leave sediment behind.
- 10.
Cap or cork the bottles and age for at least 1 month before enjoying.
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