Braggot is a hybrid fermented beverage, bringing the best of mead and beer together. This braggot recipe is intended to pay homage to the English braggots of the 15th and 16th centuries, which often times used spices in place of hops. This recipe provides the option to use low alpha hops if you want more beer-like character and balance.
This recipe is featured in Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass by Randy Mosher.
- 12 lb (5.4 kg) Amber/Biscuit malt
- 6 lb (2.7 kg) Pale malt
- 2 lb (0.9 kg) Honey
- 0.8 oz (23 g) Cinnamon
- 0.8 oz (23 g) Black or Long Pepper
- 0.8 oz (23 g) Chopped candied ginger
- 0.2 oz (6 g) Galingale
- 0.2 oz (6 g) Cloves
- 0.5 oz (14 g) Low-alpha English hop (optional)
- Alcohol-tolerant English ale yeast
Yield: 5 gallons (19 l)
Original Gravity: 1.104
Mash grains for 60 minutes at 153-155* F. Collect wort and bring to boil. If using hops, add them to the boil kettle at the start of the 60 minute boil. Rack to primary and pitch your favorite alcohol-tolerant English ale yeast. Add honey and spices to secondary fermenter. Mature for 8 to 12 months. This braggot can be served still or with a lower level of carbonation.
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
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