Airgead
Ohhh... I can write anything I like here
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I will have to brew Daves recipe and he will have to brew this one then we can compare. If you raise your total malt+wheat contribution up to 4.5kg to 5kg Dave, what do you think will happen to the honey contribution with that recipe?
I can get at recipes on google for old braggot recipe that claim British origin with a higher honey component than the malt component, so it seems all over the shop.
Cheers,
Brewer Pete
Historically, 'styles' were more vague descriptions than anything the BJCP would recognise. There were no prescribed strengths for anything (I'm not even sure they had a way of measuring ABV back then). Adulteration and watering were rife.
My general impression of Braggots is that anything that has a significant fraction of its fermentables from honey is a braggot regardless of strength. I would say that a significant fraction is anything over 10% (ie: more than you would use of a speciality grain). Below that and its a honey flavoured beer (bees knees anyone?). I generally brew them at 40-50% from honey. I have done up to 60%.
I'm brewing a batch of braggot in the next couple of weeks (as soon as I have a free fermenter). Lets arrange a bottle swap.
Cheers
Dave