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.