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Porter Braggot's Oatmeal

In an attempt to make a braggot (malted mead), with the malt profile of an Oatmeal Porter.

Brewer: A.D. Email: -
Beer: Porter Braggot's Oatmeal Style: Special
Type: All grain Size: 5 gallons
Color:
104 HCU (~36 SRM)
Bitterness: 0 IBU
OG: 1.123 FG: 1.030
Alcohol: 12.0% v/v (9.4% w/w)
Grain: 5 lb. Belgian pale
2 lb. Wheat malt
2 lb. Belgian CaraMunich
12 oz. Weyermann Chocolate Wheat
8 oz. Flaked barley
1 lb. Flaked oats
Mash: 68% efficiency
Dough-in, 104°F 20 minutes.
Protein rest, 122°F 30 minutes.
Beta, 140°F 40 minutes.
Alpha, 158°F 20 minutes.
Mash 168°F 10 minutes.
No sparge.
Boil: 60 minutes SG 1.205 3 gallons
5 lb. Clover Honey
3 lb. Mesquite Honey
1 lb. 4 oz. Buckwheat Honey
Steeped Irish Moss in 1 quart boiled water for 40 minutes, add to boil for the last 20.

Blended honey & 1 tsp. DAP into wort after cooling to 85°F.
Hops:
Yeast: 5 grams EC-1118 hydrated and pitched, no starter made.
Log: 05/12/06, O.G. ~ 1.122 70°F
05/16/06, S.G. ~ 1.038 70°F racked to secondary
05/17/06, S.G. ~ 1.030 70°F braggot has cleared
05/23/06, F.G. ~ 1.030 68°F racked off lies
Carbonation: Will use 5.74oz corn sugar for 3 volumes of CO2 @ 68°F when bottling.
Tasting: Honey is stronger in the Aroma and flavor, malt dominates flavor from mid way into the finish. Alcohol is warm but not hot.

Recipe posted 05/24/06.