Spicebush & Rose Root Braggot
Uncover the wilderness in a glass with this captivating braggot, where the warm, aromatic notes of spicebush blend seamlessly with the earthy undertones of rose root. Combined with malted grains and local floral honey, this brew offers a complex flavor profile that embodies the essence of foraged botanicals. Perfect for intrepid homebrewers eager to explore the depths of herbal brewing.
ingredients
- 6 lbs Pale Malt (2-row)
- 1 lb Caramel/Crystal Malt (40L)
- 3 lbs Local Floral Honey (e.g., wildflower or clover)
- 1 oz Dried Spicebush Twigs (crushed)
- 1 oz Dried Rose Root (Rhodiola rosea), chopped
- 1 oz Cascade Hops (bittering)
- 0.5 oz Saaz Hops (flavor)
- 1 packet of American Ale Yeast or Lalvin D47
steps
- 1.
Mash the crushed grains in water at 150-155°F for about 60 minutes.
- 2.
Sparge the mash with water to collect the wort.
- 3.
Bring the wort to a boil.
- 4.
Add Cascade hops and boil for 60 minutes.
- 5.
With 15 minutes remaining, add Saaz hops, spicebush twigs, and rose root.
- 6.
After boiling, remove from heat and stir in honey until fully dissolved.
- 7.
Cool the wort to approximately 70°F and transfer to a sanitized fermenter.
- 8.
Pitch yeast and let ferment for 2-4 weeks until fermentation finishes.
- 9.
Bottle or keg the braggot and carbonate for at least another 2-4 weeks before enjoying.
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