Mark's Braggot

All Grain Recipe

Submitted By: zambron (Shared)
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Brewer: Mark Zambron
Batch Size: 4.00 galStyle: Braggot (26B)
Boil Size: 6.71 galStyle Guide: BJCP 2008
Color: 15.3 SRMEquipment: Blichmann Equipment
Bitterness: 37.4 IBUsBoil Time: 90 min
Est OG: 1.128 (29.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 0.997 SG (-0.8° P)Fermentation: Ale, Two Stage
ABV: 17.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.50 gal Buffalo, NY Water Water 1
20.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.10 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 3
9 lbs Maris Otter (Crisp) (4.0 SRM) Grain 4
1 lbs Caramel Rye (Weyermann) (35.0 SRM) Grain 5
2.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
0.25 oz Magnum [14.0%] - Boil 60 min Hops 8
1.10 Whirlfloc Tablet (Boil 15 min) Misc 9
3.00 oz Goldings, East Kent [5.0%] - Boil 1 min Hops 10
1 pkgs Super High Gravity Ale (White Labs #WLP099) Yeast 11
7 lbs Honey (1.0 SRM) Sugar 12

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