A Norse Style Braggot. Part Of the Braggot Series. This particular mead requires a little more work than most.

• 2 lbs Buckwheat Honey

• 1.3 - 1.5 gallons of Spring Water

• 1 1/4 lbs Maris Otter Malt

• 1/4 lb Crystal Malt 60L

• 1.6 oz Smoked Malt

• Bitter/Forest Notes

  • 1/4 oz East Kent Holdings

  • 1/4 oz Spruce Tips

• 1/2 packet Nottingham Ale or Hornindal Kveik yeast

Choice of yeast depends on what flavor profile you desire.

• Hornindal Kveik; heavily fruity, characterized by distinct tropical notes of pineapple, mango, stone fruit, and sometimes a hint of candy or sweet citrus.

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• Nottingham Ale; Highly neutral and clean when kept cool, letting malt characteristics shine through.

The different Yeast provides the option of different variations of this mead.

The method:

Target volume os 1 gallon, thus water needed is 1.3 - 1.5 gallons.

• Mash Water; Use 3.5 quarts, mash grains at 152 degrees for 60 minutes. You will lose .1-.15 gallons of water to grain absorption.

• Add .5-.6 gallons of hot water (170 degrees Fahrenheit) to rinse grains.

• Pre-boil volume should have 1.2 - 1.3 gallons left. Boil for 60 minutes, you will lose aprrox. .2-.3 gallons.

• After cooled, add honey then top with water to reach 1 gallon in fermenter.