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> Group Brew: Hefty Braggot - Fall 2006, Brew Date: Weekend of September 23rd
Matt the Mead Ma...
post Aug 31 2006, 12:00 AM
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From the Compleat Mead Maker by Ken Schramm:

HEFTY BRAGGOT
Makes 5 gallons (18.93 L)

8 lbs pale ale malt, crushed
2 lbs. Vienna malt, crushed
1 lb. dextrin malt, crushed
3 oz. Cascade hops, 60 min
1 oz. Cascade hops, 30 min
1 oz. Cascade hops, 2 min
9 lbs honey - one with a big aroma or a blend of several varieties
10 g Lalvin D-47 yeast, rehydrated

OG: 1.120
FG: 1.018

Extract Alternative Method
Susbstitute 6 lbs of amber DME, add water to 5 gallons, and proceed with the boil.
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sherlock holmboy
post Aug 31 2006, 05:29 PM
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i'm guessing a low mash temp on this one to lean it out a bit?
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BrewDude
post Sep 1 2006, 10:30 AM
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I read the description in the book. It says to use a blowoff tube due to big krausen. Normally I take care of this by doing 5 gallon batches in a 6.5 gallon carboy. But, since I'll be making the ABC in my 6.5 gallon carboy (cuz the ingredients add up to way more than 5 gallons), I'll have to go to the store to pick up another 6.5.

...and find a way to explain the purchase to my wife... (IMG:style_emoticons/brewboard/crazy.gif)
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hiddendragonet
post Sep 1 2006, 10:44 AM
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I'm in!


But I'm quite concerned about the use of D47 in this braggot.
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PatrickN
post Sep 1 2006, 11:02 AM
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I've actually been wanting to make this braggot. So I am in also... (IMG:style_emoticons/brewboard/smile.gif)
I was also thinking of using something instead of the D-47. Maybe WLP099 Super High Gravity Ale would work, but I've never tried this yeast. Opinions?
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psolio
post Sep 1 2006, 12:44 PM
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QUOTE(hiddendragonet @ Sep 1 2006, 08:44 AM) *
But I'm quite concerned about the use of D47 in this braggot.

I'm curious - why? Isn't that the same that we used for Fall Bounty Cyser? I had no issues with it...
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psolio
post Sep 1 2006, 01:03 PM
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QUOTE(Matt the Mead Maker @ Aug 30 2006, 10:00 PM) *
From the Compleat Mead Maker by Ken Schramm:

Are you going to post the entire recipes? I don't have this book yet.
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Matt the Mead Ma...
post Sep 1 2006, 01:26 PM
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QUOTE(BrewDude @ Sep 1 2006, 10:30 AM) *
...But, since I'll be making the ABC in my 6.5 gallon carboy (cuz the ingredients add up to way more than 5 gallons), I'll have to go to the store to pick up another 6.5.

I was hoping to put a three week lag between the 2 brews, so I was thinking that would avoid this problem.

QUOTE(psolio @ Sep 1 2006, 01:03 PM) *
Are you going to post the entire recipes? I don't have this book yet.

No, I could not legally do that.

QUOTE(sherlock holmboy @ Aug 31 2006, 05:29 PM) *
i'm guessing a low mash temp on this one to lean it out a bit?

That's probably what I'll do but I could see the benefit of a sweeter/thicker beer to balance out the alcohol and hops.
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BrewDude
post Sep 1 2006, 01:27 PM
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QUOTE(Matt the Mead Maker @ Sep 1 2006, 10:24 AM) *
I was hoping to put a three week lag between the 2 brews, so I was thinking that would avoid this problem.


It would be great, but which would you start with? I would think it would have to be the Braggot, as the recipe for the Cyser says to ferment for 2 months. We could probably bring that down with staggered nutrient, but can we count on it?

Plus:

If we have 6.5 gallons of brew that we'll be racking onto 1-2 lbs of raisans, don't we risk having too much to put into a 5-gallon carboy, necessitating racking from 6.5 to 6.5?

I've never brewed this, I'm looking for guidance...
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Matt the Mead Ma...
post Sep 1 2006, 01:31 PM
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QUOTE(BrewDude @ Sep 1 2006, 01:27 PM) *
It would be great, but which would you start with? I would think it would have to be the Braggot, as the recipe for the Cyser says to ferment for 2 months....

I was thinking we'd do the Braggot on the weekend of Sept 23rd and the Cyser on the weekend of Oct. 14th.


QUOTE(BrewDude @ Sep 1 2006, 01:27 PM) *
If we have 6.5 gallons of brew that we'll be racking onto 1-2 lbs of raisans, don't we risk having too much to put into a 5-gallon carboy, necessitating racking from 6.5 to 6.5?

I've never brewed this, I'm looking for guidance...

*slaps forehead* That's right. I guess I'll secondary the ABC in an empty keg so that there's enough head space. Alternatively, you could primary the ABC in a bucket and transfer to the 6.5 gallon carboy.
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BrewDude
post Sep 1 2006, 01:34 PM
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QUOTE(Matt the Mead Maker @ Sep 1 2006, 10:31 AM) *
I was thinking we'd do the Braggot on the weekend of Sept 23rd and the Cyser on the weekend of Oct. 14th.
*slaps forehead* That's right. I guess I'll secondary the ABC in an empty keg so that there's enough head space. Alternatively, you could primary the ABC in a bucket and transfer to the 6.5 gallon carboy.


Those brew dates would be perfect for me.

As for using a bucket, that would be great too, if I had a bucket. Either way, I'll have to make a purchase.

I'm very much looking forward to this. BTW, I'll be doing the extract version of the Braggot.
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hiddendragonet
post Sep 1 2006, 01:49 PM
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QUOTE(psolio @ Sep 1 2006, 12:44 PM) *
I'm curious - why? Isn't that the same that we used for Fall Bounty Cyser? I had no issues with it...

Yup, same yeast. I'm just not real crazy about that yeast to be honest. It takes a LONG time to mature, and I wasn't thrilled with its results in past meads I've made. I love the cyser, don't get me wrong, but overall it's not my favorite, and for me it has not performed up to the hype.

Moreover, I am afraid of this hoppy braggot turning out overly vinous.
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Shoal Man
post Sep 1 2006, 02:07 PM
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I'm in.

Weekend of the 23rd overlaps with Brewgrass, but I think I'll manage. (IMG:style_emoticons/brewboard/smile.gif)

I'll be doing the extract version.

Also, I've got 5 lbs of buckwheat honey at home and ~40 lbs of wildflower. I was thinking about using the buckwheat and 3 lbs of the wildflower to get the 8 lbs. Is this a bad idea?
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psolio
post Sep 1 2006, 02:13 PM
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QUOTE(Matt the Mead Maker @ Sep 1 2006, 11:26 AM) *
No, I could not legally do that.

What I meant was, are you going to post a process guide and a more detailed explaination of the extract version?
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armagh
post Sep 1 2006, 03:15 PM
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Moreover, I am afraid of this hoppy braggot turning out overly vinous.

I have used D-47 in a number of high-gravity, heavily hopped braggots and ended up with a rich, robust flavor profile.
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