Hatteras Light Braggot
A refreshing and balanced ale with the perfect blend of malt sweetness, honey aroma, and subtle hop bitterness. The addition of Epsom salt and calcium chloride enhances the mouthfeel, while gypsum helps adjust the water profile for brewing. Lactic acid adds a touch of acidity, perfecting the overall flavor profile.
ingredients
- 0.33 g Epsom Salt
- 0.29 g Calcium Chloride
- 0.16 g Gypsum
- 0.01 g Salt
- 0.22 ml Lactic Acid (88%)
- 6 lb. Briess 2-row Brewers malt
- 6 lb. raw wildflower honey
- 1.5 oz. Willamette hops (60 min.)
- 0.5 oz. Willamette hops (5 min.)
- 2 × 11.5 g sachets of Fermentis SafAle US-05 yeast (rehydrated)
steps
- 1.
Heat 4 gallons of water to 165°F and add the crushed grains in a mesh bag. Maintain temperature at 152°F for 60 minutes.
- 2.
Remove and drain the grains, then bring the wort to a boil. Add Epsom salt, calcium chloride, gypsum, and salt. Stir well.
- 3.
Add 1.5 oz. Willamette hops and boil for 55 minutes. Add 0.5 oz. Willamette hops and boil for 5 more minutes.
- 4.
Cool the wort to 70°F and transfer to a sanitized fermenter. Add honey and top up to 5 gallons with water.
- 5.
Add rehydrated yeast and ferment at 68-72°F for 2 weeks. Bottle or keg, and carbonate to your preference.
