Midnight in Munich Braggot
** Experience the rich, malty goodness of this Honeyed Munich Brew, a unique blend of Munich, Pale, and Wheat malts with the sweet depth of amber honey. Perfectly balanced by Northern Brewer hops, this brew offers layers of flavor that can be enhanced with optional spices or fruits during fermentation. An adventure for both novice and experienced homebrewers awaits!**
ingredients
- 3.3 lb Munich malt
- 2.8 lb Pale malt
- 0.9 lb Wheat malt
- 0.1 lb Chocolate malt
- 4.4 lb medium amber honey
- 0.35 oz Northern Brewer hops (60 minutes)
- 0.53 oz Northern Brewer hops (15 minutes)
- Mangrove Jack’s Kveik M12 yeast (or English Ale yeast)
- Water (with chemistry: Calcium 134 ppm, Sulfate 146 ppm, Chloride 145 ppm)
- Optional: Spices (cinnamon, nutmeg, ginger)
- Optional: Fresh fruits (berries or citrus peel) **
steps
- 1.
Begin by heating 3 gallons of water to 165°F (74°C).
- 2.
Add the grist (Malted grains) to create a mash, maintaining temperature at 152°F (67°C) for 60 minutes.
- 3.
Sparge with hot water to collect 6 gallons of wort.
- 4.
Bring the wort to a boil, then add 0.35 oz of Northern Brewer hops and boil for 60 minutes.
- 5.
15 minutes before the end of the boil, add 0.53 oz of Northern Brewer hops for flavor.
- 6.
After boiling, cool the wort quickly to 70°F (21°C) using a wort chiller.
- 7.
Transfer to a sanitized fermenter and add 4.4 lb of medium amber honey, dissolving thoroughly.
- 8.
Pitch the yeast and seal the fermenter, allowing it to ferment at 68-72°F (20-22°C) for 1-2 weeks.
- 9.
(Optional) After primary fermentation, add your chosen spices or fruit directly to the fermenter for secondary fermentation.
- 10.
After 1-2 weeks in secondary (when fermentation appears complete), bottle your brew and carbonate as desired.
- 11.
Allow to condition for 1-2 weeks before enjoying!**
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