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Flight 19 Barleymead
This Braggot/Barleymead was planned to be put up in Imperial Pint bottles. Named for Navy training "Flight 19" which vanished in the bermuda triangle, at 17.5% abv I figure a couple pints could make more then a few hour vanish.
| Brewer: | A.D. | Email: | - | |||||
| Beer: | Flight 19 Barleymead | Style: | - | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 10 IBU | |||||
| OG: | 1.154 | FG: | 1.018 | |||||
| Alcohol: | 17.5% v/v (13.7% w/w) | |||||||
| Grain: | 1 lb. Belgian Munich 1 lb. Belgian CaraMunich 8 oz. Belgian Special B 8 oz. British crystal 50-60L 4 oz. British crystal 70-80L 12 oz. Belgian chocolate 4 oz. Flaked barley 1 lb. Flaked oats |
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| Mash: | 78% efficiency | |||||||
| Mashed munich & flaked oats in 12 quarts water. Protein rest, 30 minutes @ 122° F Alpha Rest, 30 minutes @ 158° F Brought water to 162° F added CaraMalt & Rosted grain, steeped for 30 minutes. Batch sparged w/ 6 quarts @ 170° F, pre-boil gravity 1.030, mash efficiency 78%. Boiled 4.5 gallons wort 60 minutes with 2.21oz fuggle pellet hops. Cooled and blended with 6lb Ca. Wildflower honey. Pitched Wyeast 1098 slap pack. O.G. - 1.086. |
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| Boil: | 60 minutes minutes | SG 1.205 | 4.5 gallons | |||||
| 5 oz. Corn sugar 18 lb. Honey |
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| Hops: | 2.91 oz. Fuggles (5% AA, 60 min.) | |||||||
| Yeast: | Wyeast 1098 was used for the first fermentation. Lalvin EC-1118 was used for the second fermentation. | |||||||
| Log: | 05/31/06 Racked to secondary. SG 1.047 ~ Potential 6% ~ ABV 5% ~ Temp 72° F 06/02/06 ~ SG 1.030 ~ Temp 75° F, Racked off lies into 12lb wildflower honey, pitched yeast saved from last braggot, added filtered water bringing the volume to 6 gallons. SG 1.140 ~ Temp 80° F 06/07/06 gravity 1.030 ~ Temp 70° F 06/09/06 Gravity 1.022 ~ Temp 72° F 06/14/06 Gravity 1.018 ~ Temp 74° F |
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| Carbonation: | 06/15/06, Boiled 5oz corn sugar in 2 quarts water, cooled before pouring in bottling bucket. Racked mead into priming solution. |
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| Tasting: | Aroma; Roasty aroma with honey and dark malt character, hinting of caramel and chocolate, very rich and sweet. Dark fruit notes like plums or prunes.No hops aroma. Alcohol is apparent and warming. Flavor; Honey and strong, sweet malt. Distinct chocolate and dark fruit flavors. Medium low hops/malt bitterness is present through out. Fruit last long into the finish. The alcohol is very warm, not hot or harsh. Clarity is brilliant. |
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Recipe posted 06/30/06.
