B. A. Brackett 2.1 
Partial Mash Recipe
Submitted By: mrjinchao (Shared)
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| Brewer: Bob | |
| Batch Size: 3.00 gal | Style: Braggot (26B) |
| Boil Size: 0.74 gal | Style Guide: BJCP 2008 |
| Color: 51.9 SRM | Equipment: Partial Mash, my style |
| Bitterness: 8.8 IBUs | Boil Time: 60 min |
| Est OG: 1.077 (18.6° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.003 SG (0.6° P) | Fermentation: Ale, Two Stage |
| ABV: 9.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs 8.00 oz |
Munich 10L (Briess) (10.0 SRM) |
Grain |
1 |
| 1 lbs |
Crystal 150 (86.3 SRM) |
Grain |
2 |
| 12.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 1 lbs |
Amber Liquid Extract (12.5 SRM) |
Extract |
5 |
| 2 lbs |
Buckwheat Honey (120.0 SRM) |
Sugar |
6 |
| 1 lbs |
Honey (1.0 SRM) |
Sugar |
7 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Nugget [13.0%] - Boil 30 min |
Hops |
9 |
| 0.10 tsp |
Irish Moss (Boil 15 min) |
Misc |
10 |
| 1.00 oz |
Mt. Hood [6.0%] - Boil 15 min |
Hops |
11 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
12 |
| 0.40 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
13 |
Notes
Honey is added after boil to help keep taste true. This is done when temp reaches 140 F. Stirr honey into wort until it is dissolved.This Recipe Has Not Been Rated
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