Ready to Wassail Braggot
This festive Braggot combines the bright flavors of fresh apples with a warm blend of spices reminiscent of winter festivities. Infused with rich honey and malt, it transforms seasonal ingredients into a delightful beverage. Perfect for holiday gatherings or cold evenings, each sip brings you closer to the cozy charm of a Wassail celebration.
ingredients
- 2 gallons apple cider
- 1 gallon honey
- 1 lb pale malt extract
- 1 lb caramel malt
- 1 oz cascade hops (bittering)
- 1 oz Willamette hops (flavoring)
- 1 tbsp cinnamon sticks (whole)
- 1 tbsp whole cloves
- 1 tsp grated nutmeg
- 1 package mead yeast (e.g., D47 or EC-1118)
- 1 cup chopped fresh apples (optional)
- 3/4 cup priming sugar (for bottling)
steps
- 1.
In a large pot, combine the apple cider and honey over low heat, stirring until dissolved.
- 2.
Place pale and caramel malts in a nylon steeping bag and immerse in the mixture for 30 minutes.
- 3.
Remove the grain bag, bring the mixture to a boil, and add the cascade hops. Boil for 60 minutes.
- 4.
In the last 15 minutes, add the Willamette hops, cinnamon sticks, cloves, and nutmeg.
- 5.
Cool the mixture rapidly using an immersion chiller or ice bath, and transfer to a sanitized fermenter.
- 6.
If desired, stir in chopped apples and top with water to make up to 5 gallons.
- 7.
Pitch the yeast according to the packet instructions and ferment for 2-4 weeks until fermentation is complete.
- 8.
Siphon into bottles with priming sugar for carbonation, cap, and let carbonate for 2 weeks.
- 9.
Chill and serve to relish the warmth of this spiced orchard beverage.
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