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KAO Braggot

KAO Braggot, good with spicy food, or by itself

Brewer: ranman Email: -
Beer: KAO Braggot Style: Barley Wine
Type: All grain Size: 7.0 gallons
Color:
3 HCU (~3 SRM)
Bitterness: 11 IBU
OG: 1.103 FG: 1.018
Alcohol: 11.0% v/v (8.6% w/w)
Water: Tap Water
Grain: 8. lb. 0 oz. American 2-row
2. lb. 0 oz. German Vienna
1. lb. 0 oz. Dextrine malt (Cara-Pils)
Mash: 85% efficiency
infusion mash,mash in with 10 quarts of 180f water,hold at 148f for 30-35 min,test for starch,raise heat to 165f to mash out, sparge right into boil pot,boil and follow hops schedule, after boil turn off heat , add yeast energizer,yeast nutrient, and honey, let cool, aerate for 10 min, then pitch yeast.
Boil: 60+ minutes SG 1.240 3.0 gallons
9 lb. 0 oz. Honey
3.0 Oz Cascade Hops for 60. Min
1.0 Oz Cascade Hops for 30. Min
1.0 Oz Cascade Hops for 3.0 Min
Hops: 3.0 oz. Cascade (6% AA, 60 min.)
1.0 oz. Cascade (6% AA, 30. min.)
1.0 oz. Cascade (6% AA, 3.0 min.)
Yeast: 10g Lalvin yeast for wine type, or you can use a Scottish Ale type yeast
Log: you can sub out the all grain for 6 lbs of DME
Carbonation: 3/4 cup corn sugar to prime, or 3/4 cup of honey, the honey will take longer to prime, and the corn sugar will not affect the flavor.
Tasting: If you love hops you can add more, up to double. The head is thick and creamy, and has a great nose of flowers,add the malt flavor, and a caramel-sweet honey balance that is hard to beat. Also I recomend that you Cellar 1/2 of the bottles for 2 years or more without any loss of flavor.

Recipe posted 02/09/08.