Braggot
Batch Size:
10 gal.
Brewed By: JC
Efficiency:
70%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
8
29.6
Wheat Malt
2.5
9.3
Flaked Oats
1
3.7
Honey
14
51.9
Crystal (100L)
1.5
5.6
Total Weight
27.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
168.2°F
8.4 gal.
6.8 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Fuggle - Pellet
5
2.25
60
20.8
Challenger - Pellet
7.5
1.5
10
7.6
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
11 SRM
1.075
8.7
86.7
1.05
FG
IBU
Calories
Target BV
1.010
28.4
243
(per 12 oz. Bottle)
1.26
Target Beer Style Info. & Typical Ingredients
STRONG ALE
Old Ale
SG Range: 1.060 to 1.090
FG Range: 1.015 to 1.022
IBU Range: 30 to 60
SRM Range: 10 to 22
Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 4632 Dry Mead
Fermentaion Temp: 62°F