Toasted Grain Braggot (1 gal)
A braggot is mead made with malted grain — historically the bridge between mead and beer. Bold buckwheat honey paired with 2-row dry malt extract gives malty richness with honey complexity.
Style:
Braggot
Mead made with malted grain — a hybrid with beer.
Honey Type: Buckwheat
Yeast Strain: Lalvin D-47
Batch Size: 1.0 gallon
Target OG: 1.1
Target FG: 1.01
Target ABV: 11.8%
Ingredients
| Quantity | Unit | Ingredient | Notes |
|---|---|---|---|
| 2.0 | lbs | buckwheat honey | |
| 1.0 | lb | 2-row pale dry malt extract (DME) | |
| — | Spring water to 1 gallon | ||
| 1.0 | packet | Lalvin D-47 yeast (rich mouthfeel) | |
| — | Fermaid O nutrient (TONSA protocol) | ||
| 1.0 | oz | hops (optional — Cascade or Saaz, for aromatic balance) |
Instructions
- Sanitize all equipment.
- Bring 1/2 gallon water to a gentle boil. Stir in 1 lb DME until fully dissolved (this is your "wort base").
- Cool to ~100°F. Stir in 2 lbs buckwheat honey.
- Optional: add 1 oz hops for the last 5 minutes of the boil if using.
- Top up to 1 gallon with cool water. Take OG (~1.100).
- Pitch D-47 at 65-72°F. Apply TONSA protocol.
- Primary ferment 4-6 weeks (slower than honey-only meads due to malt).
- Rack to secondary; age 3-4 months. Braggots reward patience.
- Bottle. Drinks well at 6 months; peaks at 12-18.
Batches from This Recipe
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