Braggot

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Take a look at my older post on the basics of homebrewing if you are new to the subject here

  • Ingredients:
    • 30g hops
    • 1362g honey
    • 500g amber malt extract
    • 12 pints water
    • 1 teaspoon Wine yeast

    Method:
    Put the hops into a large pan and cover with 6 pints of water, boil for 30 minutes.

    Meanwhile put your honey and malt extract into a large, sterilised bucket or fermentation bin. Strain the hop water through a muslin cloth into the fermentation bin.

    Stir well to dissolve all the honey and malt extract. Pour in 6 pints of cold water and stir.

    Check your gravity, it should be around 1060. If not you can adjust up or down by adding more honey or water, as necessary. This should give you a braggot around 7.8%.

    Add your yeast and leave to ferment for 2 to 3 weeks.

    Don’t forget to check your final gravity, if you haven’t already and want to know the percentage of alcohol in your brew.

    Sterilise your bottles.
    Add a ½ teaspoon of honey to each bottle and siphon the beer into the bottles. Cap the bottles (or use swing tops) and place somewhere warm for 2 days before moving to somewhere cool.The braggot should be ready to drink in 2 weeks, 3 is better.

    Taken from my book ‘Eat like a Viking!’ Available on Amazon now

    Published by The Saxon forager

    Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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