Cascade & Fuggle Hopped Braggot
This enticing braggot recipe combines the sweet allure of honey with the boldness of malt and hops, creating a unique mead and beer hybrid. With its rich flavors and aromatic profile, this brew is perfect for anyone who enjoys crafting fine beverages at home. Sip on this golden elixir that balances sweetness and bitterness for a delightful experience.
ingredients
- 3 lb light malt extract
- 1 lb honey (wildflower or clover)
- 1 lb specialty grains (e.g., crystal malt)
- 1 oz cascade hops (bittering)
- 0.5 oz fuggle hops (aroma)
- 1 packet ale yeast (e.g., Safale US-05)
- 1 tsp Irish moss (optional, for clarity)
- 1 cup corn sugar (for priming)
- 1/4 tsp yeast nutrient
steps
- 1.
Begin by sanitizing all equipment thoroughly to ensure a clean brew.
- 2.
Heat 1.5 gallons of water in a brew kettle to approximately 150°F.
- 3.
Add the specialty grains in a grain bag and steep for 30 minutes, maintaining the temperature.
- 4.
Remove the grain bag and bring the liquid to a boil.
- 5.
Stir in the malt extract and cascade hops, then boil for 60 minutes.
- 6.
Add the Irish moss in the last 15 minutes of the boil.
- 7.
After 60 minutes, remove from heat and cool the wort quickly using a wort chiller or ice bath.
- 8.
Once cool, transfer the wort to a sanitized fermentation vessel and add water to reach a total volume of 5 gallons.
- 9.
Mix in the honey until fully dissolved, then sprinkle the yeast and nutrient on top.
- 10.
Seal the fermenter and attach an airlock, then let ferment for 1-2 weeks at a temperature of 65-70°F.
- 11.
After fermentation is complete, dissolve the priming sugar in a small amount of water and add to the braggot.
- 12.
Bottle your braggot and let it carbonate for 2-3 weeks in a cool, dark place.
- 13.
Once carbonated, chill your bottles and enjoy this flavorful honey-hopped brew!
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