Havremel Braggot

Wort

6 ½ lbs Basswood honey

1 lb Rolled Oats

3 ½ lbs John Bull Amber Malt Extract

1 ½ oz Cascade Hops

3 ½ lbs John Bull Foncée Malt Extract

1 oz Liberty Hops

1 lb Crystal Malt

½ lb Chocolate Malt

1 slap-pack Wyeast 1084 Irish Ale yeast

¾ lb Roasted Barley

≈ 4 gallons water

¼ lb Patent Malt

Sterilize / sanitize all equipment first.  I put 1 T of One-Step & 5 gallons of warm water into my primary fermenter, and let everything else sit in there until needed. 

 Slap yeast pack approx. 20 hours before beginning.  Steep crystal malt, chocolate malt, black patent malt, & roasted barley at 155°F for ½ an hour. Remove all from water and add malt extracts (cans), oats, & Cascade hops. Boil for 1 hour, and reduce heat to a low simmer. Add honey, after 15 minutes, turn off heat & add liberty hops, steep another 15 minutes. Strain into primary, cool to 90°F, then pitch.

 Ferment for 10 days to 2 weeks. Bottle, prime with 6 oz honey, age in bottle 2 – 3 weeks.

Rack 1

Rack 2

Rack 3

Nov. 11, 2004