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Braggot Question

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Soulpanda

NewBee
Registered Member
Jun 24, 2012
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Hey guys,
I was looking into braggots and was curious if you could just add honey to, say, a porter recipe, or if you needed to have specific braggot recipe. How much honey should be added to have a taste, and are all Braggots in the strong beer level for ABV
Thanks!

Andrew
 
That's a difficult question to answer, because the range of "correct" answers is so large. Technically any recipe that contains fermentables from grain and from honey is a braggot. Generally, to be a successful recipe, you need to be able to taste both the honey and the grain contributions. Also, in general, braggots finish with a higher ABV than most beers, but that doesn't have to be true. I'd say that if you have a porter recipe that you really like, and you want to try to make a braggot out of it, you can add enough honey to get about 30 to 50% of the fermentable sugars from the honey, and you should end up with something that is pretty close to the mark.

Of course that is only a starting point. Once you've made it you can taste the result, and then tune your recipe to bring out more or less of each flavor contribution. It may take iterating through several batches to get exactly what you're looking for, but the experiments are bound to be at least drinkable, and you'll gain valuable practice. ;D
 
Heh, fair enough. Maybe you answer this, however I make the recipe, will I, in general, need less honey for lighter beers and more for darker? So that an average starting place for a pale ale may be 20-30% while a stout porter would be the 40 area? I'm just trying to get an idea of the basic range. And is there any ratio of grain to honey where I need to worry about nutrients? Thanks!
 
I would say anything more than about 20-25% honey and you need to supplement the nutrients in the malt. Obviously you'll need more nutrients the more honey you add, so that a 25% honey braggot would need less additions than a 60% honey one. Also, higher OG means more nutrients needs in general.

Is your less honey for lighter beers a flavor concern? Well, it depends. :) Some honey is much more strongly flavored (buckwheat, avocado), so you'll notice it there sooner. But some light beer might still be extremely malty, hoppy, yeast-influenced (think Saison or hefeweizen), or combinations of those, so I don't think base beer color is a good indicator.
 
Fair enough, and thanks. I think I have a good enough understanding to think about playing with it now.
 
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