Honey Nut Brown
(Sparkling Braggot) 5 U.S. Gallons
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This Mead Recipe was added by
Dave C on January 23, 2004 at 20:35:26:

Brewing Method: Sparkling Braggot
Yeast:
Yeast Starter:
Batch Size: 5 U.S. Gallons
Original Gravity:
Final Gravity:
Alcohol Content: 10 - 12 %
Pasteurization Time:
Pasteurization Temp:
Total Amount of Honey: 4.5 lbs.
Color: dark
Yeast Nutrient-Amount:
Yeast Energizer-Amount:
Primary Fermentation: 3-4 weeks
Secondary Fermentation:
Additional Fermentation:

Honey Bill:

Four and a half pounds of Clover or other Honey

Other Flavorings or Fermentables:

1 Can (about five lbs) of Malt Extract

Brewers Notes:

This is a good way to brew your first honey beer. I have tried it a few ways but the best started with a canned Nut Brown Ale beer kit. The kit came already hopped and the recipe called for the addition of two pounds of sugar. We added three and a half pounds of honey. Aside from that, follow the directions on the beer kit. When it comes time for bottling, add up to another pound of honey, it will make for a really sparkling champaign-esque kind of taste. Leave the bottles somewhere relatively warm (70F) for a week or until bottles begin to explode, then move to a cool place and allow to age for a week or two.



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