Snowy River Braggot
Embrace the winter spirit with this 5-gallon Snowy River Braggot, merging the warmth of spiced wildflower honey, toasty light malt, and invigorating fresh ginger. The bright notes of lemon elevate this festive blend, making it an exquisite option for holiday celebrations or cozy evenings by the fire. Brewed with Nottingham Ale yeast, this unique brew promises a flavorful experience that will warm any gathering.
ingredients
- Light Malt Extract: 3.3 lbs
- Wildflower Honey: 3.00 lbs
- Hallertauer hop pellets: 1 oz
- Fresh Ginger, Shredded: 3 oz
- Maltodextrin: 8 oz
- Lemons: 2 (zest and juice)
- Primary Yeast: 1 packet Nottingham Ale Yeast (10 grams)
- GoFerm: 12.50 grams
- Lemon: 1 (juiced in the primary)
steps
- 1.
In a large brew pot, bring 2 gallons of water to a boil.
- 2.
Add the light malt extract and stir until fully dissolved.
- 3.
Incorporate the shredded ginger, Hallertauer hop pellets, lemon zest, and juice from two lemons into the boil.
- 4.
Boil for 60 minutes, ensuring a rolling boil.
- 5.
After 60 minutes, remove from heat and cool the wort quickly.
- 6.
Once cooled, transfer to a sanitized fermenter and add enough water to make a total of 5 gallons.
- 7.
Sprinkle the Nottingham Ale yeast on top and mix gently.
- 8.
Add the GoFerm to help with fermentation.
- 9.
Seal the fermenter with an airlock and let it ferment at a controlled temperature for about 2-3 weeks.
- 10.
After fermentation is complete, add the juice of one lemon to the fermenter for additional flavor.
- 11.
Bottle your braggot and let it carbonate for another 2-3 weeks before enjoying!
Releated Recipes
