Having brewed beer for the past several years, I have branched out to meadmaking. I will be brewing a braggot this weekend, specifically Ken Schramm's recipe from The Compleat Meadmaker. Here's his recipe:
3oz Cascade (60min)
1oz Cascade (30min)
1oz Cascade (15min)
Standard staggered nutrient schedule.
Mash at 152 for one hour.
Add honey 15min from the end of the boil.
First...is braggot a mead made with grain, or is it a beer made with (a lot of) honey?
Second...wine yeast or beer yeast? Mr Schramm's recipe calls for D47, but the presence of hops makes me think "beer made with a lot of honey," which in turn makes me want to use a beer yeast.
Third...would you add the honey at the end of the boil, or add it to the secondary fermenter? My fear is that adding honey to the boil will drive off the aromatics of the honey.
Normally I don't stress over minutiae, but I won't know the results of this braggot until next October. That gives me a moment of pause.
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