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pokerfacepablo
08-25-2014, 05:07 PM
So here's the recipe

1 lb. extra light DME
2 lb. light DME (Dry Malt Extract)
9 lb. Clover honey
1.2 lb. 20L Crystal Malt
1 oz. Chinook hops
2 tsp. Irish moss
1 packet ale yeast (Nottingham Ale)
Sparge salts before boil.


Heated two gallons water and steeped crushed crystal malt at 170F for 30 mins. Removed grain bag, brought to boil and added DME and boiled for an hour. Added the hops at 30 minutes and Irish moss at 15 minutes before flameout. Removed from heat, cooled to about 150F and added honey. Racked too a six gallon carboy and added 3 gallons of cool water to top up to 5 gallons.

SG 1.091
?FG 1.00

Nottingham has a high yeast tolerance up to 11-11.5% from what I've read. With the amount of Crystal malt being used, will it still turn out dry? If I want it a little sweet should I add a little more honey or will it still turn dry (since honey sugars are 100% fermentable)?

Lastly, is no aeration needed? I've read one post where someone had for the first 2-3 days.

loveofrose
08-25-2014, 05:19 PM
My Brewpal software says your FG will be around 1.01 due to grain unfermentables.

That's 12.2% which may be a strain for Notty to reach. Cut the honey to 8 lbs and all will be well.

Aeration is fine for the first 2-3 days, but after that, avoid O2 at all costs!


Better brewing through science!

pokerfacepablo
08-25-2014, 05:46 PM
.

Aeration is fine for the first 2-3 days, but after that, avoid O2 at all costs!

Do you even bother to aerate your braggots? Sounds like its not necessary.

Thanks for the help too!

loveofrose
08-25-2014, 08:41 PM
Nah. Too busy or too lazy. I might swirl it some just to resuspend the yeast.


Better brewing through science!

Medsen Fey
08-25-2014, 10:31 PM
That's 12.2% which may be a strain for Notty to reach. !

The Notty will easily make it to 14% without breaking a sweat.

pokerfacepablo
08-25-2014, 10:55 PM
The Notty will easily make it to 14% without breaking a sweat.
Good thing I added that extra crystal malt. Guess I can expect some dryness?

pokerfacepablo
08-25-2014, 11:02 PM
I need to do more beer. I have very little experience.

pokerfacepablo
08-26-2014, 01:23 AM
Probably shouldn't add anymore honey? I will have enough sweetness and body with the crystal malt or at least the body... right?

loveofrose
08-26-2014, 06:54 AM
Probably shouldn't add anymore honey? I will have enough sweetness and body with the crystal malt or at least the body... right?

You can always step feed later to avoid stressing the yeast. You really don't want a sweet Braggot. Made that mistake before.


Better brewing through science!

pokerfacepablo
08-26-2014, 10:29 AM
You can always step feed later to avoid stressing the yeast. You really don't want a sweet Braggot. Made that mistake before.

Alright no more touching. I'm just going to let it do it's own thing. Ok, I mixed some fermaid O in just for kicks... but after that no more touching.

Thanks again love of rose

bernardsmith
08-26-2014, 05:18 PM
No irony intended - That is to say I am asking out of curiosity rather than because I think I know the answer: I am a novice brewer. Is there a need to boil DME for an hour even if you are adding crystal malt? If you are adding hops for 30 mins why wouldn't a 30 minute boil not be sufficient? Wouldn't boiling DME for 60 minutes not result in a darker brew than might otherwise result using light and extra light DME?

pokerfacepablo
08-26-2014, 06:07 PM
No irony intended - That is to say I am asking out of curiosity rather than because I think I know the answer: I am a novice brewer. Is there a need to boil DME for an hour even if you are adding crystal malt? If you are adding hops for 30 mins why wouldn't a 30 minute boil not be sufficient? Wouldn't boiling DME for 60 minutes not result in a darker brew than might otherwise result using light and extra light DME?

Valid point, I am a beginner when it comes to brewing. I'm using the infamous Joe M's recipe as a jumping point. He suggests to boil light DME for an hour also steeping grains for 20 minutes. I did come across an old thread started by you after I had finished my wort. You were going to dissolve the DME in warm water, right? Although Medsen mentioned something the proteins causing a haze. Did you have any problems clearing?

I'll tweak it to a 15-30 minute boil for the next time. At least I'll have a lot of body with this one. Thanks for the advice.

Here's Joe's recipe http://www.gotmead.com/forum/showthread.php/8313-Braggot

pokerfacepablo
08-26-2014, 06:31 PM
Oh I have this one set at 57F in my fermentation fridge.

bernardsmith
08-26-2014, 08:24 PM
I just checked my notes and they are not complete. I don't take time to file (sigh) I see I used a very similar recipe and the recipe does suggest that we boil the DME but I had already fermented the mead and decided to transform this into a braggot because I thought the mead was not very good. But I am still not sure if I boiled the DME for 60 minutes or heated the DME only for the amount of time needed to isomerize the hops.

Medsen Fey
08-26-2014, 09:16 PM
I have added DME to recipes without even heating it so boiling is not essential.

pokerfacepablo
08-26-2014, 10:27 PM
I have added DME to recipes without even heating it so boiling is not essential.
Warm water though?

On a side note: I was reading some of your older posts and was curious on how your "Oakie Pokie" braggot turned out..?

Medsen Fey
08-26-2014, 11:08 PM
I need to rack it (but it's a metheglyn not a braggot). It has been sitting and aging.

And yes, DME dissolves much more easily in hot water.

pokerfacepablo
08-28-2014, 06:30 PM
Well day 4 and the bubbling in the airlock continues although it isn't as vigorous like 2 days ago. I've heard Nottingham works kind of fast. Anyone with similar results? Plan is to let it go for two weeks and transfer to a glass carboy... rack and bulk age as needed.

Medsen Fey
08-29-2014, 06:02 AM
What temp are you maintaining?

pokerfacepablo
08-29-2014, 06:06 AM
What temp are you maintaining?
Its at 57F

kuri
08-29-2014, 09:07 AM
Its at 57F

57F is the low end of the recommended range, which is just fine. They say on their web page that Nottingham can burn through a ferment in 4 days if the temp is above 17C / 62F, but to me that suggests that you should expect things to go a bit slower at 57F.

pokerfacepablo
08-29-2014, 09:13 AM
57F is the low end of the recommended range, which is just fine. They say on their web page that Nottingham can burn through a ferment in 4 days if the temp is above 17C / 62F, but to me that suggests that you should expect things to go a bit slower at 57F.
Thanks. I was worried that I set it too low where it might stall.

Medsen Fey
08-29-2014, 09:15 AM
I'd consider raising the temp to the lower 60s if it seems slow

pokerfacepablo
08-29-2014, 09:40 AM
I'd consider raising the temp to the lower 60s if it seems slow
Ok. Don't want an overly sweet braggot

Medsen Fey
08-29-2014, 09:47 AM
It will be fine. Just give it time to finish, and you may want to let it sit at room temp for a couple days at the very end just to make sure it is done.

pokerfacepablo
08-29-2014, 11:18 AM
57F is the low end of the recommended range, which is just fine. They say on their web page that Nottingham can burn through a ferment in 4 days if the temp is above 17C / 62F, but to me that suggests that you should expect things to go a bit slower at 57F.

Thanks. Saw nothing on the the average time frame for ferment. Have a better idea now.

Medsen Fey
08-29-2014, 12:32 PM
At 57 it might take a few weeks.

pokerfacepablo
08-30-2014, 05:19 AM
At 57 it might take a few weeks.

Moved it to 62F yesterday morning. Checked it again yesterday evening and it was moving once every five minutes. I just woke up and checked. Now it's probably moving once every ten minutes. Moved it to 64F. Pushed down on the lid and no sour smells so yeasties must be doing the job right.

Once the airlock activity ceases, I will bring it to room air for the two days like you had mentioned.

pokerfacepablo
08-30-2014, 06:38 AM
Need one of these
https://www.thebeerbug.com/

edblanford
08-30-2014, 09:24 AM
Interesting, but pretty pricey!

pokerfacepablo
08-30-2014, 09:29 AM
Interesting, but pretty pricey!

Agreed, would also be nice if they did pH.

pokerfacepablo
08-31-2014, 03:26 AM
So when I came home after my drinking shenanigans, I just found my braggot airlock moving fast. I immediately set my temp back at 58F. Well called Medsen... It had a lot of life yet. Just needed time to thaw.

pokerfacepablo
08-31-2014, 11:47 PM
Turned it back to 62F... I know, I have problems. I'll leave it there until it's finished.

pokerfacepablo
09-03-2014, 10:51 AM
SG 1.01. Transferred to a glass carboy. Kind of baffled that it lacks any beer, malty taste at all. I taste mostly dry honey. Maybe it will return with aging?

Chevette Girl
09-03-2014, 02:03 PM
It is sometimes surprising what comes back with some aging...

pokerfacepablo
09-04-2014, 12:23 AM
Transferred to a glass carboy this am and just took a picture this evening. Already two toned and I hope that the top color will be the final... I like the brown hue. I did have a few Krausen particles slip through. Should I be worried about bulk aging with these particles? How long before I transfer to another container?

http://i.imgur.com/sQam1mn.jpg?1

Medsen Fey
09-04-2014, 05:37 AM
Your recipe was heavily weighted toward honey so I wouldn't expect it to be very malty. As it clears and the yeast bitterness fades, it may taste a bit sweeter and more-malty. With age the honey character will become even stronger.