Gordon Strong’s Braggot

Gordon Strong’s Braggot

(5 gallons/19 L, all-grain)
OG = 1.116  FG = 1.042
IBU = 24  SRM = 19  ABV = 10.1%

Ingredients
8.5 lbs. (3.9 kg) Golden Promise or pale ale malt
2 lbs. (907 g) torrified wheat
1 lb. (454 g) crystal malt (45 °L)
12 oz. (340 g) crystal malt (135 °L)
3 oz. (85 g) pale chocolate malt
8 lbs. (3.6 kg) wildflower honey (0 min.)
7.2 AAU Challenger hops (60 min.) (1 oz./28g at 7.2% alpha acids)
Wyeast 1335 British Ale II or White Labs WLP025 (Southwold Ale) yeast

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Mash in pale ale malt and wheat at 149 °F (65 °C) and rest for 60 minutes. Begin recirculating, add the crystal and chocolate malts, and raise the temperature to 170 °F (77 °C). Rest at mashout temperature for 15 minutes while recirculating. Sparge slowly with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 60 minutes, adding hops at the start of the boil. Turn off the heat, add the honey, and stir gently to thoroughly dissolve. Let rest for 20 minutes.

Chill the wort to 68 °F (20 °C), aerate the wort and pitch the yeast, and ferment until complete. Rack and package in kegs or bottles without priming. Allow to condition at cellar temperatures for 6 months
or more.

Gordon Strong’s Braggot

(5 gallons/19 L, extract with grains)
OG = 1.116  FG = 1.042
IBU = 24  SRM = 19  ABV = 10.1%

Ingredients
7 lbs. (3.2 kg) pale liquid malt extract
1 lb. (454 g) crystal malt (45 °L)
12 oz. (340 g) crystal malt (135 °L)
3 oz. (85 g) pale chocolate malt
8 lbs. (3.6 kg) wildflower honey (0 min.)
7.2 AAU Challenger hops (60 min.) (1 oz./28g at 7.2% alpha acids)
Wyeast 1335 British Ale II or White Labs WLP025 (Southwold Ale) yeast

Step by Step
Use 6.5 gallons (25 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep crystal and chocolate malts for 30 minutes in a mesh bag, remove, rinse gently.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the start of the boil. Turn off the heat, add the honey, and stir gently to thoroughly dissolve. Let rest for 20 minutes.

Chill the wort to 68 °F (20 °C), aerate the wort and pitch the yeast, and ferment until complete. Rack and package in kegs or bottles without priming. Allow to condition at cellar temperatures for 6 months
or more.