Diplomatic Mission Braggot

Diplomatic Mission Braggot

(5 gallons/19 L, all-grain)
OG = 1.061  FG = 1.003
IBU = 23  SRM = 12  ABV = 7.6%

Ingredients
3.5 lbs. (1.6 kg) rye malt
2 lbs. (0.91 kg) 2-row pale malt
8 oz. (227 g) caramel malt (120 ºL)
5 lbs. (2.3 kg) raw blackberry honey
3.5 AAU Columbus hops (60 min.)  (0.25 oz./7 g at 14% alpha acids)
3.5 AAU Columbus hops (30 min.) (0.25 oz./7 g at 14% alpha acids)
2.5 tsp. yeast nutrient (15 min.)
Wyeast 3711 (French Saison) or Imperial Yeast B64 (Napoleon) or White Labs WLP590 (French Saison Ale) or Lallemand Belle Saison
4.1 oz. (116 g) honey (if priming)

Step By Step
Mash the grains at 152 ºF (67 ºC) for 60 minutes. Once conversion is complete, recirculate for 15 minutes. Batch sparge with 168 ºF (76 ºC) water, collecting 6 gallons (23 L) of wort.

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Add the yeast nutrient to the boil with 15 minutes remaining. A kettle fining can be added near the end of the boil, but this is optional.

While the wort is boiling, prepare a hot water bath and put the container of honey into it. This should help to soften the honey and make it easier to mix with the wort later.

Chill the wort to 64 ºF (18 ºC) and then mix in all of the honey. Aerate the wort with oxygen, pitch the yeast, and ferment until complete. Allow temperature to free-rise into the mid-70s ºF (low-20s ºC). When fermentation is complete, rack and package the braggot, or rack and clarify the braggot if desired with finings before packaging (prime and bottle condition, or keg and force carbonate).

Diplomatic Mission Braggot

(5 gallons/19 L, extract with grains)
OG = 1.062  FG = 1.004
IBU = 23  SRM = 12  ABV = 7.6%

Ingredients
8 oz. (227 g) caramel malt (120 ºL)
3.3 lbs. (1.5 kg) Briess rye liquid malt extract
5 lbs. (2.3 kg) raw blackberry honey
3.5 AAU Columbus hops (60 min.)  (0.25 oz./7 g at 14% alpha acids)
3.5 AAU Columbus hops (30 min.) (0.25 oz./7 g at 14% alpha acids)
2.5 tsp. yeast nutrient (15 min.)
Wyeast 3711 (French Saison) or Imperial Yeast B64 (Napoleon) or White Labs WLP590 (French Saison Ale) or Lallemand Belle Saison
4.1 oz. (116 g) honey (if priming)

Step By Step
Put the crushed caramel malt into a nylon mesh bag, and put the bag into the kettle with 3.1 gallons (11.7 L) of water. Remove the bag after the water reaches 170 ºF (77 ºC), allowing at least 30 minutes of steeping. Continue to heat the water until it reaches a boil. Turn off the heat and stir in the liquid malt extract. When completely dissolved, turn the heat back on and return the wort to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe. Add the yeast nutrient to the boil with 15 minutes remaining. A kettle fining can be added near the end of the boil, but this is optional.

While the wort is boiling, prepare a hot water bath and put the container of honey into it. This should help to soften the honey and make it easier to mix with the wort later.

Chill the wort to 64 ºF (18 ºC) and then mix in the honey. Aerate the wort with oxygen, pitch the yeast, and ferment until complete. Allow temperature to free-rise into the mid-70s ºF (low-20s ºC). When fermentation is complete, rack and package the braggot, or rack and clarify the braggot if desired with finings before packaging (prime and bottle condition, or keg and force carbonate).