Notes: Heat Strike Water.
Once strike water is at 158F, add grains and stir.
Heat the lauter water.
Stir every 15-20 minutes.
Heat sparge/lauter water.
Mash out at 170F, turn water off.
Siphon or pump filtered mash water into boil kettle.
Add sparge water to 5 gallon mark.
Add Fuggle hops.
Boil for 60 mins.
At 15 mins, add Kent Golding Hops and Irish Moss.
At 10 mins, add beer nutrient (if using yeast nutrient) add at end of boil.
Turn heat off at end of boil.
Once cooled to about 100F, add honey. Stir until mixed well.
Filter out sediment and cool to 66F and transfer into primary fermenter.
Aerate, preferably with oxygen directly for 60 seconds.
Pitch yeast, best to use a blow off due to heavy fermentability of honey.
After fermenting for 5 to 7 days, take fermenting wort off dead yeast, racking to another vessel.
Once all fermentation seems to have ceased transfer to an aging vessel, adding spices.
Age for at least 5 months, racking off to another vessel when any sediment is seen.
If you want it crystal clear braggot, remove spices and add fining agent (BioFine Clear is my choice) 2 weeks prior to bottling. May need to repeat in 4 or 5 days if not clear.
Priming with honey: Boil 1 cup of honey with 8 to 16 oz water. Add to bottom of priming bucket. Rack beer into bottling bucket.
Best aged in cool location. Can handle longterm aging. |
