Beer Forum

heres what ive been thinking of since im going to be away for the next couple of months on the boat.
im thinking of 2kg of bloodwood honey in this that ive had sitting in the cupboard and the yeast is still up in the air as i like the aweet mead in a braggot but i might use ether the 1388 belgian yeast or a british style. whats everyones thoughts.
Recipe Overview
Wort Volume Before Boil: 18.00 l Wort Volume After Boil: 15.30 l
Volume Transferred: 15.30 l Water Added To Fermenter: 4.70 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.054 SG Expected OG: 1.078 SG
Expected FG: 1.005 SG Apparent Attenuation: 93.7 %
Expected ABV: 9.8 % Expected ABW: 7.8 %
Expected IBU (using Tinseth): 56.2 IBU Expected Color (using Morey): 22.4 SRM
BU:GU ratio: 0.72
Mash Efficiency: 80.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 3.600 kg 60.0 % 5.1 In Mash/Steeped
Australia Joe White Choc Chit Malt 0.400 kg 6.7 % 45.1 In Mash/Steeped
Sugar - Honey 2.000 kg 33.3 % 1.7 End Of Boil
Hops
Variety Alpha Amount IBU Form When
German Northern Brewer 8.0 % 48 g 47.4 Loose Pellet Hops 60 Min From End
homegrown mt hood 4.0 % 40 g 8.8 Loose Whole Hops 15 Min From End
homegrown mt hood 4.0 % 20 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast Nutrient 5 g In Boil
Whirlfloc Tablet 1 In Boil
Yeast
Whitelab 720 - sweet mead
Mash pH: 5.2
pH Adjusted with: Unadjusted
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Step Type Temperature Duration
Rest at 67 degC 60

Barl,

Did you end up ever making that braggot. I'm researching making one now and there are not many posts in here offering guidance.

BH

A few times now.
worked well. actually have one aging up in a keg atm.

Any changes you would recommend to the posted recipe?

the major one being the unavailability of choc chit.go with a light choc malt and you will be right