BVC - Re: hist-brewing: Braggots (fwd)
pug at pug.net
Mon Nov 23 06:26:47 PST 1998
----- Forwarded message from Jeff Renner <nerenner at umich.edu> -----
Date: Mon, 23 Nov 1998 08:36:51 -0500
To: hist-brewing at pbm.com
From: Jeff Renner <nerenner at umich.edu>
Subject: Re: hist-brewing: Braggots
>From: Dan McFeeley <mcfeeley at keynet.net>
>I don't know of any resources, but Fred Hardy, who used to hang out
>on the Mead Lover's Digest, seemed pretty knowledgable about braggots
>and background history. Haven't heard from him lately though, and I
>don't know how to contact him.
Here is Fred's Mead Lover's Digest post with his 1996 Mazer Cup first place
Subject: Mazer Cup 1st Place Braggot Recipe
From: Fred Hardy <fcmbh at access.digex.net>
Date: Tue, 24 Sep 1996 16:28:26 -0400 (EDT)
I was delighted to learn that King Arthur's Own braggot won the category
at this year's Mazer Cup. For those who might be interested, here's the
way it was made.
1996 Mazer Cup - 1st Place Braggot
King Arthur's Own
This is an all-grain recipe. I have included an extract approximation
which will be close.
Quantity Made: 6.0 US Gallons
OG of malt portion 1.057
OG of braggot 1.083
FG 1.012 ABW 7.5% ABV 9.3%
Color (est.) 9.7 SRM
For both recipes, first make a pound of amber malt. Using pale malt,
spread to a depth of 3/4 inch in a glass or aluminum foil lined baking
dish. Preheat the oven to 100 degrees C (230 F) and bake for 45 minutes
to dry the malt. Increase the temperature to 150 degrees C (300 F) and
continue to bake for another 45 minutes. Cool and set aside for a week or
so in an air-tight zip lock bag. This allows the malt to mellow and
avoids possible harsh flavors.
7 1/2 lbs. British Mild Malt
1 lb. Home-made amber malt
1 lb. Vienna malt
Crush malts and mash in to stabilize at 60 degrees C (140 F). Hold for 20
minutes. Raise temperature to 68 degrees C (155 F) and hold for 60 minutes
for full conversion. Mash out and sparge with 4 3/4 gallons (US) water.
Boil 60 minutes. Add 1 1/4 tsp. Irish Moss for the last 15 minutes of the
boil. After 60 minutes, add 6 pounds of wildflower honey and boil for 15
minutes, constantly skimming and discarding the foam.
Force chill, aerate and pitch with 1 qt. yeast starter.
I used (and recommend) Wyeast # 1728 (Scotch Ale).
Primary fermentation: 30 days at 18 degrees C (165 F) in glass
Secondary: 130 days (same temp, in glass)
At bottling, make up a cup of yeast starter, and inoculate with a pack of
Wyeast # 1056 (Chico ale) a day before bottling. Adding this fresh yeast
to the bottling bucket will get carbonation going faster. Carbonate with
1/2 cup white table sugar (sucrose) boiled for 5 minutes in 1 1/2 cups of
water (cool before adding to bottling bucket). Sample after 2 weeks.
Improves greatly with age.
At judging the braggot had been in the bottle 6 months.
For using malt extract:
Make and crush amber malt as above.
Soak crushed amber malt in 1/2 gal. water at 65 degrees C (150 F) for 30
minutes. Pour the water and grains through a kitchen strainer into at
least a 3 gallon pot. Rinse with 1/2 gallons of hot water, catching the
rinse water in the pot. Discard the grains. Add another 1/2 gallon to
the pot and bring to a boil. Remove from heat and add 7 3/4 pounds of
amber dry malt extract and dissolve completely. Return the pot to heat
and bring to a boil (watch for boil-over). When malt mixture has settled
into a nice boil, add the honey, boil and skim for 15 minutes.
Have ready a fermenter with 3 gallons of cool water in it. Dump the
honey/malt mixture into the cool water, aerate and pitch yeast when
temperature is below 25 degrees C (77 F). It helps to cool the pot a bit
before dumping into the fermenter. Proceed as above.
We must invent the future, else it will | Fred Hardy
happen to us and we will not like it. | Fairfax, Virginia
[Stafford Beer, "Platform for Change"] | email: fcmbh at access.digex.net
Jeff Renner in Ann Arbor, Michigan c/o nerenner at umich.edu
"One never knows, do one?" Fats Waller, American Musician, 1904-1943.
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