A good friend of mine who just visited town decided that he is a "celiac" and must obstain from beer, as a result he did nothing but rot his gut with excessive amounts of malic acid from cider and booze from mead. His pervasive requests for me to smell his bottle of sweet mead inspired me to brew some sort of honey concoction, ultimately a braggot.
This ones for you Jeff!
The grain bill part of the recipe basically utilizes 2 grains which to me have an exaggerated maltiness, victory giving a distinct "perfectly golden toasted wonder bread" type maltiness, and the aromatic malt giving that wonderful "sweet bread" character to the flavor and especially the nose. The 2 row in the recipe is just for enzymes to convert the specialty malt's starches to fermentables, and also for husk material for lautering.
The rest of the fermentables come from local honey, harvested from bee's which have only been pollinating fruit tree's.
I used Westamalle yeast on this one since it is so fruity and should play well with honey-ish fermentation notes.
* The fermentation on this beer has been shitty to say the least. I pitched at about 62 and put the beer under a blanket with my heater to let it warm up, the next morning I woke up with a beer fermenting at 80 degrees! I cooled the beer back to 70 and checked the fermentation, the beer had only fermented about 20 points so luckinly there shouldnt be too much hot alcohol, unfortunately the fermentation has been dragging since I cooled the beer. Hopefully it will ferment out to dryness without having to mess around with the fermentation.
12 hours ago