Braggot 4 Sunday, March 21, 2004
Recipe source Papazian The complete Joy of Home Brewing, modified according to the recipe for braggot taken from Digby, K., The closet of the eminently learned Sir Kenelme Kigby Kt. opened. 1671, London: H. Brome.  With the assumption that this is a second run ale (therefore a lower malt and grain content) with extra sugar provided by the honey.
Type Extract with specialty grains, Based on English Brown Type Ale
2 oz American Crystal 40 L
2 oz American Chocolate
20 oz pale dry malt extract (Coopers, Australian)
3 lb honey (All-flower local)
1 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 1 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 2.5 gallon carboy containing 1 gallon of water, additional water was added to bring the volume up to just short of 2.5 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.
The temperature and specific gravity of the wort was tested, the wort was at 95 degrees with a specific gravity (corrected for temperature) of 1051.  The activated yeast was pitched into the wort after cooling for an hour.  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.
Wednesday March 24th
Blow off tube replaced with airlock as blow off had completed.
Saturday, April 10, 2004
Fermentation complete, brew clearing.  Added ¾ cup honey boiled with ¾ cup water as priming sugar. Bottled into 1 pint flip top bottles and retained at RT for 5 days then moved to basement to finish aging.