More Leftovers – Got a Recipe?

So, I thought I would post some potential leftovers I will have after I get my Cactus Braggot started. Here’s the catch, I want our viewers to submit a recipe for a braggot to enter into competition somewhere! I will select one that looks to make the best use of the list of ingredients, can be anywhere between 3 gallons and 5 gallons in size.

I’ll give you 30 days to come up with a recipe, I will ferment it, ship you a six pack when it’s done, and both our names will be on the submission form as a collaborative brew. Send your recipe to info@themeadhouse.com. It must include any one of the following ingredients, instructions, and any aging adjuncts.

Malt Extract:
*6 pounds Mallard Wheat LME (3 lbs for use in Cactus honey braggot)
9 pounds Mallard Gold LME
5 pounds Porter & Stout malt (MoreBeer)
50 pounds raw wildflower honey
*3 lbs Cactus honey

Grains:
.25 lbs Pale chocolate malt
.25 lb Chocolate malt
.75 lbs Caramel 10L
.75 lbs Caramel 40L
.75 lbs Caramel 60L
.75 lbs Caramel 80L
.75 lbs coffee malt
1 lb Munich malt

HOPS:
4 oz Centennial Hops
2 oz Citra Hops
2 oz Kent Goldings Hops
*1 oz Cascade Hops
*1 oz Willamette Hops

Yeast:
SAFALE-4
SAFALE-05
71B
D47
Cotes de Blanc

Available Medium Toast Oak:
Hungarian cubes
French cubes
American (chips)

21 labels of various high quality Bourbon and Kentucky Bourbon

Other Adjuncts:

Cocoa nibs

Coffee beans

2 pounds of flaked unsweetened coconut

*Considering a Cactus honey braggot with these ingredients