1771 Braggot
Experience the rich harmony of malt and honey with this 1771 Braggot recipe. Using the robust flavors of liquid malt extract and a precise ale yeast strain, this brew offers a deep, aromatic profile. Infused with a splash of lemon, it’s perfect for sharing on warm evenings or special gatherings, boasting a delightful combination of beer and mead.
ingredients
- 3 Gallons warm water
- 1.5 Gallons Clover honey
- 2.5 Pounds Liquid Malt Extract (e.g., Briess Golden Light)
- 1 Packet of Ale Yeast (e.g., Wyeast 1056 American Ale)
- Lemon juice (to taste)
- Yeast nutrients (to taste)
steps
- 1.
In a large pot, mix the honey and liquid malt extract with 6 quarts of warm water (about 100°F) until dissolved.
- 2.
Pour this mixture into a sterilized fermentation vessel containing an additional 6 quarts of warm water.
- 3.
Add lemon juice and yeast nutrients, adjusting to your preference.
- 4.
Allow the combined mixture to cool to below 80°F before adding the ale yeast.
- 5.
Seal the fermenter with an airlock and let it ferment for 30 days, following standard mead-making practices.
- 6.
After fermentation, strain the brew into a matured cask to enhance its flavor profile before serving.
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