Bourbon Barrel Braggot 1 & 2

This is a braggot style mead that uses a kit from Northern Brewer.

**Braggot number 2 is simply removing 2 pounds of DME and replacing it with 2 pounds of honey. This is the only difference. Yeast choice could include Danstar Windsor or Nottingham.

Follow the instructions that come with the kit for making the beer part, see below for the honey and bourbon addition. Be sure and sanitize your fermentation equipment and anything that will touch the must after the boil.

Bourbon Barrel Braggot 1 & 2
Print Recipe
Servings Prep Time
5 gallons 2 hours
Servings Prep Time
5 gallons 2 hours
Bourbon Barrel Braggot 1 & 2
Print Recipe
Servings Prep Time
5 gallons 2 hours
Servings Prep Time
5 gallons 2 hours
Ingredients
  • 1 lb English Chocolate Malt Steep all grains for 20 min until water reaches 170º
  • 1/2 lb English Dark Crystal
  • 1/2 lb English Black Malt
  • 2 lbs Wheat malt dried malt extract 60 min boil
  • 6.3 lbs Dark malt extract syrup Add at 45 min into boil (15 min remaining)
  • 1 oz Chinook Hops 60 min boil
  • 1/2 oz US Goldings Hops Add at 45 min into boil (15 min remaining)
  • 1/2 oz US Goldings Hops Add at 55 min into boil (5 min remaining)
  • 5-6 lbs Wildflower Honey To bring SG to 1.110 (See note below)
  • Spring Water Bring to 5.5 gallons
  • 1 Package Danstar Nottingham yeast
  • 16 oz Good Bourbon **See recommendations below
Instructions
  1. Start with 2 1/2 gallons of heated water steeping grains until temp reaches 170ºF. Sparge with 1 quart of 150ºF water to rinse grains if you want. Add the Wheat DME and bring to a boil.
  2. At a rolling boil, add the Chinook hops and start the clock for 60 min.
  3. At 15 min left on the clock, turn off the heat and add the first 1/2 oz of US Goldings hops and the Dark Malt extract syrup stirring constantly until dissolved. Put back on the heat and bring to a boil.
  4. At 5 minutes left on the clock, add the final 1/2 oz of US Goldings hops addition.
  5. At the end of boil, cool quickly to 100º and add 4 pounds of honey. Mix well, and poor into your fermentation vessel. Add water to about 4+ gallons, and continue to add honey until your gravity reaches 1.110. Be careful not to exceed 5 1/2 gallons. Mix well and aerate.
  6. You can either dry pitch yeast or rehydrate.
  7. **Bourbon - This is a personal choice. Good tasting beer should have good ingredients. My choices are but not limited to; Four Roses Single Barrel, W. L. Weller Special Reserve, Buffalo Trace Bourbon, Evan Williams Single Barrel, Eagle Rare 10 Year. If you shop for bourbon, select a lower ABV, something less than 100 proof, this will prevent some of the harshness. You're looking for a nice, smooth bourbon taste. The braggot with 6 pounds of honey will turn out at about 13%ABV, the one with 2 pounds, somewhere around 6%ABV. Soak the oak cubes in your choice of bourbon during fermentation. Add directly to secondary when you rack.
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