Braggot (5 gallons/19 L, extract with grains)

OG = 1.086  FG = 1.020 IBU = 20  SRM = 7  ABV = 9.2%

Ingredients

0.5 lb. (0.23 kg) Briess Copper Carapils malt (30 °L)
0.5 lb. (0.23 kg) crystal malt (20 °L)
6 lbs. (2.7 kg) golden liquid malt extract
6 lbs. (2.7 kg) wildflower honey (0 min.)
1 oz. Willamette hops (60 min.) (1 oz./28 g at 4% alpha acids)
1 oz. (28 g) Kent Goldings hops (0 min.)
1/4 tsp. yeast nutrient (10 min.)
1 tsp. Irish moss (10 min.)
1 sachet dried ale yeast (Safale US-05 or Lallemand BRY-97 or Mangrove Jack’s M44)
1 sachet dried champagne yeast
1 cup extra light dried malt extract (if priming)

Step by Step

Heat 3 gal. (11 L) water to 150 °F (66 °C), place cracked grains in a mesh grain bag, place in water, and cover. Steep at 150 °F (66 °C) for 30 min., then remove grains. Add malt extract and bring to a boil. Total boil is 60 min. Add Willamette hops and boil 50 min. Add Irish moss and yeast nutrients boil 10 min. more. Remove from heat and add the Goldings hops and honey, steep 30 min., and strain out the hops if you can. Cool the wort and add to fermenter along with enough water to make 5.25 gal (20 L). When wort cools to 70 °F (21 °C), pitch both yeast strains. Ferment warm (68 to 72 °F/20 to 22 °C) for four weeks, then rack to secondary. Age in a cool (50 to 55 °F/10 to 13 °C) and dark corner for six to eight weeks until clarified. Prime with dry malt, bottle, and store for proper carbonation. Or keg and force carbonate. Aging or up to a year will not hurt this braggot, trust me.

Notes: Yeast: I use dry yeasts on this brew because I don’t want to emphasize any particular yeast character. The ale yeast gets it going and allows the malty sweetness to establish itself, and the wine yeast completes the fermentation of this high-alcohol brew after the ale yeast gives up. Gravity: Play with the recipe to make it weaker or stronger. Honey is about the same as malt extract in terms of sugar density; figure a pound of either adds about seven points to your gravity. If you make a bigger version, be prepared to be that much more patient, especially if you increase the amount of honey. You should also increase the yeast nutrient slightly if you use more honey. Hops: Be careful not to overhop this brew. The emphasis here should be on rich, malty, and sweet flavor; the hops are merely to balance and contrast a little.