The next two projects to do
- a straight mead, because you can never have too much.
- a period braggot from Curye on Inglysch.
The mead is simple, but the braggot is going to take some brain power and I am on a timeline to get it started before the new year in order to make my goal of 12 meads this year. It looks like it will be a quick fermenting thing (like ale), so it will likely be ready to drink by the Tourney O’ Love.
The hardest part will be the redaction, some of which I am pretty confident about, but some I will probably need to draw from a few friends who are more well versed in beers and ales than I am. Thank goodness for the Endewearde Brewers Guild! I love our community. I know I can count on them to help me keep my redaction on track.
Off to do research!
Cheers!
Sylvia
February 5th, 2012 at 11:07 AM
I have two recipes for a braggot that I have been told are successful by friends that consumed them.
5 lbs munitions extract light dried malt
2 oz czech Saaz hops
1 oz Irish moss
12 lbs clover honey
5 gallons Poland spring water
2 packages of lalvin KI-V1116 yeast.
I start off by making this as an ale and then when almost complete I add in the honey.
My second is a chocolate version
1 lb chocolate wheat
1/2 pound wheat malt
1 oz Czech Saaz hops
2 oz German pearle hops
3 lb of a malt extract
1 can of coopers malt
Lalvin D47 yeast x2
5 gallons of Poland spring water.
With this batch after it was done fermenting completely I added in 2 cups of vso brandy. This braggot has now been sitting for a year. I love making braggots letting them age and then drinking.
Both of these recipes required gas traps to handle the first week of fermentation.
Y.I.S
Lord Fergus Redmead
Barony of smoking rocks
February 5th, 2012 at 6:46 PM
Lord Fergus,
I am delighted that you have found Meadlady.com. Thank you so much for sharing your braggot recipes!
A few weeks ago the Endewearde Brewers Guild met and discussed braggots. This is a genre non of us have tried to craft to date. We tried several comercial braggots, comparing and contrasting as we went. Several of us are now making plans to make braggots so we can taste and compare.
I have been working on the redaction of one of the braggot recipes in Curye on Inglysch. We think we have pretty much figured it out and I hope to post the redaction here soon. It is pretty facinating to me that the recipe calls for very little honey, some spices, and is actually fortified (calling for aqua ardant). Fun!
Since I am not a specialist in beers/ales, I am pretty psyched to work on a period ale/braggot recipe to help me hone my skills.
Cheers!
Sylvia