Rogue Ales: Marionberry Braggot clone

Rogue Ales: Marionberry Braggot clone

(5 gallons/19 L, all-grain)
OG = 1.110   FG = 1.025
IBU =17   SRM = 23 ABV = 12.5%

Rogue’s Marionberry Braggot draws big from the proprietary ingredients being produced at Rogue Farms. Two proprietary honeys, more than a handful of Rogue Farms Malts, Rogue Farms Rebel hops, and (of course) lots of Rogue Farms Marionberries are jam packed into this flavorful honey-forward beverage. Marionberry Braggot is a sipper to be shared responsibly amongst friends!

Ingredients
10.5 lbs. (4.77 kg) US 2-row pale malt
11 oz. (308 g) Munich malt
11 oz. (308 g) caramel malt (15 ⁰L)
10 oz. (280 g) caramel malt (40 ⁰L)
5.5 oz. (154 g) caramel malt (120 ⁰L)
5.5 oz. (154 g) flaked rye
5.5 oz. (154 g) chocolate malt
6.5 lbs. (3 kg) wildflower honey
8 fl. oz. (237 mL) pasteurized marionberry concentrate (fermenter)
8.25 AAU Cascade pellet hops (60 min.) (1.5 oz./43 g at 5.5% alpha acids)
4.1 AAU Cascade pellet hops (0 min.) (0.75 oz./21 g at 5.5% alpha acids)
½ tsp. yeast nutrient (15 min.)
Whirfloc (15 min.)
Wyeast 1764 (Pacman) or Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step
Mill the grains and mix with 5.5 gallons (21 L) of 159 °F (71 °C) strike water to reach an infusion mash temperature of 148 °F (64 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 4 gallons (15 L) of 170 °F (72 °C) water until 6.5 gallons (24.6 L) of 1.049 SG wort is collected in your boil kettle. Boil for 60 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, turn off the heat and add the final hop addition and honey. Whirlpool the kettle by gently stirring with a mash paddle for 2 minutes and then let rest for an addition 18 minutes to achieve a 20-minute flameout steep. Chill to 68 °F (20 °C) and transfer into a clean and sanitized fermenter that already contains the pasteurized marionberry concentrate. Aerate with pure oxygen, pitch yeast, and ferment at 70 °F (21 °C) until you reach full attenuation. Due to the high gravity and large honey addition, consider oxygenating again (and possibly adding additional yeast nutrient that has been dissolved in a small amount of boiling water and cooled to room temperature) around 18 hours after initial yeast pitch. Crash cool at 33 °F (1 °C) for the better part of a week and then package. Carbonate to between 2.2 and 2.6 volumes of CO2

Partial mash option:
Substitute the 2-row pale malt in the all-grain recipe with 7 lbs. (3.2 kg) pale liquid malt extract. Mix the crushed Munich malt and flaked rye with 1.25 gallons (4.7 L) of 158 °F (70 °C) strike water to reach an infusion mash temperature of 148 °F (64 °C). Hold at this temperature for 45 minutes, then add the crushed caramel and chocolate malts to the mash. Steep an additional 15 minutes. Remove all the grains and wash with 1 gallon (4 L) of 170 °F (72 °C) water. Add the liquid malt extract and stir until completely dissolved then top off until there is 6.5 gallons (24.6 L) of 1.049 SG wort in your boil kettle. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.