Braggot recipe????????

i Brew this about 2 1/2 years ago is gettin better with age

for 5 gallons

1/2 oz 90 mins

Merlin

I just got done brewing a recipe that I got in response to this original post from Merlin (Thanks). The questiom I have now is...will the yeast I chose to do this be able to handle the alcohol to finish? I used WYeast American Ale. The S.G. was 1.112. I guessing I am going to have to treat this more like a mead, ferment and age time. The Extract/Grain bill for this is...4 lbs. Munton Amber DME, 1-1/2 lbs. Gambrinus Honey Malt, 3/4 lb. Wheat Malt, and 10 lbs. Clover Honey. I made an Imperial Stout last year, that I can drink in June, that I added, per the recipe, a package of dry Champagne yeast to when I transfered to the secondary. Might I need to do this with this recipe? Thanks.

Michael Herrenbruck Drag> Does anybody have a grain-extract, ale-style, braggot recipe?

If memory serves me correctly I added a bottle of liquid Dry Mead yeast after rapid fermentation began in the primary. I see no reason that what you propose won't work. Remember the longer you let this age the better it will get. Mine will be 3 years old (2 in the bottle) this October and will just be entering its prime. As soon as I get some Hone I am planning on making another this time adding some Heather.

Merl>I just got done brewing a recipe that I got in response to this original

I once tried adding Heather to my brew, but she kept wriggling about and howling...

Steve

That's nothing. You should have seen what happened when I added brew to my Heather.

;-)

:-) Bet you were luckier in your attempt than I was in mine!

Steve