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Toasted oat cream Braggot

Discussion in ''Non Beer' Brewing' started by blekk, 30/4/19.

 

  1. blekk

    Well-Known Member

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    Posted 30/4/19
    Hi all

    Looking at doing a very simple braggot micro batch and just want some feedback.

    37% Toasted rolled oats
    37% Raw honey
    7.4% Lactose
    18.5% Chocolate rye malt

    Galaxy hops
    S-04

    60min boil but not sure about the hop time addition yet, then adding the honey once wort has cooled to 35deg.

    Looking for a nice coffee/choc profile with creamy mouth feel and some slight lingering sweetness (possible honey tones??). Any feedback would be great :)

    Cheers.
     
  2. scomet

    Well-Known Member

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    Posted 30/4/19
    G’day blekk, I have no (constructive) comment to make on your recipe. Braggot is a beer I have looked at often to brew, we ate the last 10kg of raw WA honey I purchased! Having just got another 10kg I’m very interested to hear you tasting notes, Good luck….. OK, I think its a lot of toasted?? oats, all chocolate rye I could see being cloying, BUT I have ZERO evidentiary knowledge in such matters :-}
     
  3. blekk

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    Posted 30/4/19
    Hi scomet. Agree pure rye would be horrible hence the reason for the amount of toasted oats to try and balance it. Im gluten intolerant :( which is the reason for absence of wheat altogether and playing with mead in the first place. It originally was just going to be a simple hopped mead but something with a bit more body is much more appealing!

    Im planning on brewing it this weekend so Ill make sure I update it here.
     
    scomet likes this.
  4. blekk

    Well-Known Member

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    Posted 10/5/19
    So brew day went quite well apart from breaking my new hydrometer after cleaning it I made a few adjustments and additions as per below.

    6L Batch
    13% Roller oats (half toasted)
    33% Munich I
    10% Cararye
    40% Raw honey
    5% Lactose
    3g/L Coffee grinds (brewed)
    15g Galaxy hops
    S-04

    Strike temp - 70deg
    Mash - 60min
    Boil - 60min
    10g 1st hop addition - 15min
    Yest nutrient - 10min
    Lactose addition - 10min
    5g 2nd hop addition - flame out for 5min
    Coffee addition - flame out for 5min
    Honey addition - 35deg
    Campden addition - 35deg
    OG - 1.056

    Upon finishing the Wort it had a nice biscuit smell with an initial hop bite that gave way to a mellow honey flavour. I know this will probably change during fermentation so it's going to be interesting once finished. Even the missus is interested to see how this turns out.
     
    tramsjoe and scomet like this.
  5. blekk

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    Posted 16/6/19
    So I finally bottled the braggot yesterday. The brew slowed about 3 weeks ago at 1.031 (I use brix so 7.8), and I was thinking about racking into a secondary and adding some D47, but due to work commitments that didnt happen. The braggot sat on the S04 until an fg of 1.028 (7.2), making it around 3.6%. It did stall 0.01 off the projected 1.018 but Im still happy with the outcome and flavours so far which I think will only improve with carbonation. The flavours seem to have flipped compared when it went into the fermenter. Came out with a nice light initial honey tone which gives way to what I think is biscuit but my wife found slight chocolate notes. Hops are present but smoothed out compared to the pre ferment hoppy bite it had. Not sure if the lactose helped with mouth feel or not so will have to wait to report on that. I'll definitely be doing this again but with the D47 to see how that changes things.
     
    scomet likes this.

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