View Full Version : Easy Braggot?

06-13-2006, 04:06 PM
I am quite interested in starting a braggot. Only thing is that I have only ever brewed beer with extracts, never with the actual malt, hops, etc. I have had great luck with meads, wines, and the beer from extract, and am dying to try a braggot. Is it possible to do with just extracts? or is it not worth it? If anyone has a recipe let me know; or do I just simply combine the two brewing processes?


06-13-2006, 04:31 PM
Hey Scarneck,

Yes it is possible to make an okay braggot from extract and honey. Though adding and steeping specialty grain will turn out better. Yes, it's worth it... after all it's a starting point.

I've just started to use hops after about a 1/2 dozen braggots.

As to a recipe, you say you've made beer from extract. Well start with a recipe you've already made, then add honey (at least 30% of the fermentable sugar) and you have a braggot.

Something I've started playing with, the use of an Ale yeast to ferment the wort, followed by blending the ale with honey and water, adding wine yeast and letting it ferment out from there to make a braggot.

The results have had much better malt character, and by far a more complex braggot then using wine yeast alone.

Links to the latest braggots I've made/am making ~

Apple Wheat Braggot (http://www.gotmead.com/component/option,com_smf/Itemid,103/topic,3967.0)

Bermuda Triangle Barleymead (http://www.gotmead.com/component/option,com_smf/Itemid,103/topic,3884.0)

Imperial Oatmeal Porter Braggot (http://www.gotmead.com/component/option,com_smf/Itemid,103/topic,3798.0)

While these are All-Grain braggots, there's no reason they couldn't be made with extract and specialty grain.


06-13-2006, 10:51 PM
You might want to consider going from all extract to steeping grains or a partial mash (similar to steeping grains). I think you'll find the beer is even better. Several hbs sell such kits.

No reason at al why you can't make a braggot from such a kit. After all, the only real difference is that most of the grain fermentables has already been mashed and turned into the liquid malt or dry malt extracts.

Some styles lend themselves to braggots more than others. Sorry, but I can't think of which right now. But in s dark recess of my memory, it seems like malty, dark brews are better. I'm talking beers like porters and stouts. But try a style you really like.