STUPID SIMPLE BRAGGOT - Buckwheat honey and kveik ale yeast, The Wampus Cat | How to make a Braggot
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- Опубликовано: 5 авг 2024
- Say you want to brew a braggot but don't know where to start - and say you don't really want to buy much, if any, new equipment? Let's do this! This home brew recipe will net you a malty, grain and honey forward braggot beer with perfect hops and an incredible dark amber hue. Homebrewing doesn't have to be hard. This mead beer is the perfect introduction to braggot fermentation. And the buckwheat honey is the key to success. Using kveik farmhouse ale yeast is the next-level upgrade. This braggot is right around 22 IBUs. Brew with us!
Got a great braggot you brew? Hit us with that recipe in the comments. 👇
Website: dointhemost.org
Insta: / dointhemostok
#mead #howtomakemead #homebrewing #braggot 
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Can you send links to get the same kegging equipment you have?
The kegs are repurposed ball-lock soda kegs with refurbished gaskets. Those can usually be found on Craigslist. The CO2 tank is a loaner from my LHBS, where they do tank swaps. It’s a 20lb tank that should last a year or so at my brewing capacity, cost me $25 to take home.
Regulator:
amzn.to/2XhEs5M
Taps:
amzn.to/2LNwTyr
Tubing:
amzn.to/2zcggtA
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@Rodrigo Roger instablaster ;)
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That was a great video. I have to try this recipe now!
Just started this today. Even though I watched the video like 5 times, I made a couple mistakes. I accidentally added 1 oz of hops at the start of the boil, I noted my mistake after I did it but still used an additional ounce in the last 15 mins. I hope it won't be too bitter. I also went over by a tad on the honey. OG 1.054. I used Kveik voss so that should be okay. Maybe they will offset eachother a little.
I was super worried about making this one. I figured out how to use my instant pot to keep the temp at 152 to 154, for the mash, it actually made it super simple, my oven does not have a low enough warming temp. It was a labor of love, compared to normal mead brews. Hoepfully my husband loves it.
Thanks for all the content!
Easy enough that I have to try now! 👍
Brewing this recipe today :)
And I just pitched my yeast on a batch of this. Nice!
A top ten recipes list would be a great video, btw!
Loving it!! First year beekeeper here, can't wait to the harvest season and ferment me some mead (and variations)!! :). May I ask, "how low" opshaug did went, all the way down? Or left some residual sugars?
This is now fermenting right now using my first ever honey harvest! Using lime / clover honey, truly gorgeous.
Didn’t get a proper gravity reading though as I couldn’t get the damn thing to sit still and get to the right temperature so going to check again this morning :)
Enjoy it! I’m kegging a batch today 😁
I love omegas hornindal kveik. Its great for neipas. Need to try it for more brews and other kveiks. I tried dried voss but wasnt super impressed
Love the video. Strange the notification for it didn’t show up in my inbox
Thanks for watching!
This looks great! Is it possible to scale this down for a small gallon batch?
I'm going to make this in a week
How long before it was drinkable? Quickly like beer or longer like mead?
Also what are your HONEST thoughts about adding circus peanuts to secondary for this one? And maybe using a belgian yeast?
You mentioned that the Opshaug took twice as long to ferment as other Kveik strains that you've used. It's been 11 months since this video was originally uploaded. Are you still using Opshaug for The Wampus Cat or have you switched to a different Kveik strain?
I like your videos
Thinking of trying this recipe, though the kveik is out of stock everywhere I look, what, in your experience would be a good substitute?
I currently have this in secondary, but it doesn't seem to be clearing. My local HBS doesn't stock sparkolloid, do you have a recommendation for a substitute? I generally like to support the local stores when I can.
I just made a bochet graf braggot. Hope it turns out allright
Damn! Imma brew this! Gonna have to change out some stuff due to the lack of it in Norway, but ill make due :D Cheers!
Could probably sub in a touch of sorghum or something similar if you can’t find buckwheat honey.
@@DointheMost alrighty, i'll keep that in mind! Thank you🍺
Is the sparkaloid necessary? Why do we have to switch it to a different carboy for it to mix?
Have you got/can you do a video on how to setup a kegging... er station? If that makes sense. Thanks
This looks really interesting but I can't get buckwheat honey where I live. Can you suggest a substitute?
Heyyyyyyy, I recognize that jet of foam shooting out of the keg.
It was too good not to share it on /r/mead!
I used a plastic bucket to make this and had an issue with the bucket scratching at the bottom from stirring the honey. Any way to avoid this? Should I be concerned that the bucket scratched?
The buckwheat honey - can you tell me what characteristic(s) does it give when fermented out? In NZ and like Manuka she's expensive so keen to find out what it provides the drinker.
Made a 1 Gallon Batch 1 month ago. It is secondarily fermenting now and still tastes pretty bitter, Great taste, just too bitter for my liking, Will this mellow out in the coming weeks?
Is there a stand in for buckwheat honey ? Doesn't seem to be a thing in my country (and I don't want to ebay honey).
Great content. Do you have any input of using liquid malt extract only (no grains) with cooked honey for the bochet braggot?
im going to try this on a Mangrove Jack Irish Red kit.
I am desperate to find a good source of local honey. Your videos have inspired me to try a small batch of mead!
Keep an eye on farmer’s markets! Usually great stuff there. :)
Look on facebook for local beekeeping groups and/or farming groups in your area... Google for a local beekeeping club... There is nothing wrong with farmer's markets, but those guys are just a drop in the bucket for local beekeepers. Bigger scale operations are going to have cheaper prices... but also may have less character in flavor due to blending over a lot of hives/bee yards. Note that typical harvest times for honey are going to be at the end of "growing season" in your area. (In my area it is typically July.) Some beekeepers will have some specialized "early honey" that will likely be mild and floral (and maybe a little pricier).
@@sporkintheeye Thanks! I actually did end up finding a local apiary that Ill probably buy from. A coworker has bees as well, but not enough for large batches of mead. Which is fine, since I want to start small anyway.
Did this ferment to dry? I have this on the go at the moment, using Voss kveik. SG 1043, current SG 1007 and still going strong.
Yeah it usually gets down to 1.000 pretty much on the nose.
If I was to bottle condition would you recommend adding a few grams of yeast to ensure carbonation or should there be enough yeast left to carb itself
You probably wouldn't need it most Kveik yeast are around 10 to 14% so if you do it at 6% you should have plenty of life in your yeast. If you increase the honey or some type of sugar to get a higher alcohol content then you might.
Any issue with me doing this in my 5 gallon fermenting bucket?
I really want to try this recipe, but it isn't easy to find the exact same ingrediens. Do you think it will taste good with Heather honey insteadof buckwheat? I also had to find an alternative to honey malt - I found Melanoidin malt... 🤔
Great question - if you try it let us know!
New to homebrewing, been watching your videos for ideas and in this video, I notice the Bob Moore glass. You an Okie?
EDIT: seeing your Instagram is 'dointhemostok' and seeing the hat you're wearing in the profile pic, I think I've answered my own question. Boomer!
No need for nutrients due to the hops and malt?
Correct!
@@DointheMost even with Kveik’s heavy nutrient needs? I’m gonna brew this with some omega HotHead and I’m trying to figure out how much Fermaid O I should use. In your opinion would adding the nutrient produce off flavors? It’s relativity cheap insurance…
@@cody5772 Interestingly I just mixed a batch of this up last night and was debating nutrients and decided against it, still. I’ve made it so many times and it’s always gone well. But as insurance, you could frontload something like 10g fermaid-o similar to the crispy session mead recipe.
@@DointheMost pitched the hothead yeast on this braggot about 24hrs ago it started bubbling in under 2 hours and is giving off banana bread smells out the airlock! Internal temp has ranged from 86-101F.
When you added the sparkaloid, and swirled the racked beer, did you not just totally oxygenate the beer?
At that point it was still off-gassing lots of CO2, so no I wasn't concerned about that at all. I tend to believe that with proper racking procedures it's pretty difficult to oxidize a beer. I've had it happen once in ten years of brewing.
I've never seen a more polarized topic than "Drop the hydrometer in the carboy" vs. "Pull a sample and dispose of it" Is it really such a huge risk of contamination to just take a reading in the carboy?
I do it all the time and have never had an issue in 10+ years!
So is this recipe considered gluten free so celiac folks trying to brew good beer that doesn't damage them? Since buckwheat has no gluten
I don't think so. The honey malt likely contains gluten, so you'd probably need to substitute that.
Does honey malt have enough diastatic power to convert on its own?
I was wondering the same. It has 0 diastatic power...
What is that?
@@magacop5180 Diastatic power is a measure of how much enzymes a malted grain has to convert starches to sugars. Kilned/roasted malt have none because the heat used to process them denatures the enzymes.
What does "crisp" and "crushable" mean?