Braggot 3 – February 29th 2003
Recipe source – Papazian – The complete Joy of Home Brewing
Type – Extract with specialty grains, Based on English Brown Type Ale
1.9 oz American Crystal 40 L
0.5 oz American Chocolate
6 oz pale dry malt extract (Coopers, Australian)
1 lb honey (All-flower local)
0.5 oz Fuggles hops (3.8% AA)
Yeast – Danstar Nottingham Ale Yeast
Specialty grains were lightly crushed with a rolling pin, and wrapped
loosely in a cloth bag, this was added to a large stainless steel pan with
½ gallon of cold water. The water was brought to the boil,
at which point the grain bag was removed. At this point the honey
and malt extract was added. The mixture was brought back to the boil
and 1/5th of the fuggles hops were added. This was boiled for 15
minutes and a further 1/5th of the hops was added, this process was repeated
twice more until the wort had been boiling for 60 minutes.
Hops were strained from the wort by pouring over a strainer containing
the remaining 1/5th hops (to add aroma). The hot wort was added to
a sterilized 1 gallon carboy containing ½ gallon of water, additional
water was added to bring the volume up to just short of 1 gallon.
While the wort was boiling a package of yeast was activated in ½
pint of boiled and cooled (to 85 degrees) water containing 1 teaspoon sugar.
This yeast was used for 3 ferments on this day.
The temperature and specific gravity of the wort was tested, the wort
was at 80 degrees with a specific gravity (corrected for temperature) of
1045, slightly lower than the aim of 1055. One quarter (1/4 cup)
of the activated yeast was pitched into the wort. A bung with an
overflow tube was attached (to allow for blowoff of bitter hop resins)
and the carboy was moved to a warm cupboard.
Monday, March 01, 2004
Some scum had risen to surface and been pushed out of overflow, active
fermentation has begun, large collection of trub in the bottom of the fermenter.
Saturday, March 6th 2004
Added ½ pound honey suspended in ½ pint water and boiled.
Sunday, March 21, 2004
Liquor has fully fermented, racked off sediment and ¼ cup honey
boiled with ¼ cup water added to racked portion. Bottled into
1 pint flip top bottles and retained at RT for 5 days then moved to basement
to finish aging.