Braggot To The Bone

A cross between beer and mead, this braggot tops out somewhere around 14% ABV. Honey, tangerine peel, coriander seeds, cinnamon sticks, and a small amount of willamette hops combine to create an easy drinking beverage that tingles the palate, and warms the body. Best enjoyed at room temperature. Please read all instructions before beginning.

Approximate Cost (not including caps and bottles): $31

This recipe is for making 1 gallon.

Approximate OG: 1.119
Approximate FG: 1.012
Approximate ABV: 14.1%
Approximate IBUs: 5


10 oz Honey Malt
10 oz Maris Otter Malt
2 lbs Raw, Unprocessed Honey


30 min – 0.1 oz Willamette Hops
15 min – 0.2 tsp Irish Moss
10 min – 1 tsp Yeast Nutrient
5 min - 0.25 oz Crushed Coriander Seeds

Dry hop with 0.25 oz Tangerine Peel for first 7 days in secondary fermenter; rack (leaving behind the Tangerine Peel), add 1 Cinnamon Stick (broken into ½ inch pieces) for another 7 days.

Bottle with 0.5 oz of priming sugar dissolved in 1 cup of boiling water.

Lalvin ICV-D47 dry yeast (only half the packet).


*IMPORTANT* - Before beginning, all equipment must be cleaned and sanitized according to the instructions on your preferred cleaner/sanitizer.

1. Start with 1 gallon of water in your brew pot at a temperature of 158-160 F. Slowly add all of the (crushed) grains until they are completely covered by water. If you are not using a mash tun, either place the grains loosely in a large bag to soak (like a tea bag) or be prepared to strain the beer during step 3. Break up any dough clumps that may have formed, then stir the mash and take a temperature reading. Adjust the temperature (by adding heat, or a little cold/hot water) until it is 148-152 F, then place a lid on the brew pot or mash tun.

2. Check the temperature every 15 minutes or so, ensuring it remains between 148 and 152 F. Let the grains soak at this temperature for 60 minutes, checking the temperature and stirring every 15 minutes or so.

3. Lift the grain bag out and let it drain naturally into your brew pot (do not squeeze the grain bag!), then proceed to sparge with a half gallon of hot water at 170 F. Sparging can be skipped, but expect a lower original gravity if you do so.

4. Throw out the “spent” grains (unless you plan to make spent grain dog treats) and bring your wort to a boil. While the wort is approaching the boil add the 2 lbs of Honey while continuously stirring. It's important to ensure the honey completely dissolves, otherwise it could sit on the bottom of the brew pot and begin to scorch, creating unwanted flavors. The wort should be about 1 ¼ gallons at the start of the boil. If you are under, top up with water. Be cautious as the wort approaches the boil because boil-overs are a common occurrence at this stage. High gravity worts are especially susceptible to this. If a lot of foam forms and begins to rise as the wort begins to boil, remove it from the heat and stir. Repeat until the foam subsides (usually 2 or 3 times).

5. Once the wort is boiling, add the hops according to the hop schedule below, beginning with the 0.1 oz of Willamette hops that remains in the wort for the entire 30 minute boil. The coriander seeds must be crushed before adding them in the last five minutes. The Brewer's Best package we sell them in is very durable and using a small hammer will get the job done without puncturing the package.

30 min – 0.1 oz Willamette
15 min – 0.2 tsp Irish Moss
10 min – 1 tsp Yeast Nutrient
5 min – 0.25 oz Crushed Coriander Seeds

6. After the 30 minute boil is completed, remove all hop sacs (squeeze them to get the most out of them) and throw them out. Hops are very poisonous to dogs, so be sure and dispose of them properly if you have pets. Take note of the ideal pitching temperature on your yeast package, then chill your wort as quickly as possible (use a wort chiller if you have one). Add your wort to a clean, sanitized fermenter and top up to 1 gallon with clean cold water if needed. When the braggot is close to 70 F (temperature is important) take a hydrometer reading and write it down in your notes. Aerate the braggot aggressively and pitch your yeast (half a packet of D47) according to the instructions on the packet. Seal the fermenter with a grommeted lid, place an airlock snugly in the grommet, and pour water in the airlock up to the fill line.

7. After one week in the primary fermenter, transfer to a 1 gallon carboy (leaving behind the sediment in the primary fermenter) and add 0.25 oz of Tangerine Peel. This can be dropped in loosely (without a hop sac) because the pieces of peel will expand large enough to be left behind when the braggot is siphoned out. Hydrometer readings can be taken at any point after the first week of fermentation to monitor the progress of sugar to alcohol conversion. Leave for 7 days.

8. After 7 days transfer the braggot into another 1 gallon container (preferably a carboy), leaving behind the tangerine peel, and add 1 Cinnamon Stick (broken into small ½ inch pieces) loosely. Again, these are large enough that they will be left behind the next time the braggot is racked. Leave for 7 days.

9. After 7 days of cinnamon, rack the braggot one more time. Don't add anything; just let it sit for another 7 days.

10. After 7 days take another hydrometer reading, which is necessary to find the ABV and to ensure that the bulk of sugars have been converted to alcohol. If the second hydrometer reading seems high and the ABV seems low (see bottom of page for a link to our ABV calculator) then bottling should be postponed until a lower gravity is reached. This is much more important when dealing with beverages high in alcohol because there is a greater potential for excessive carbonation due to the remaining sugars. Too much sugar left could result in too much carbonation, which could be beyond what the bottle can handle. When you are ready to bottle, dissolve 0.5 oz of priming sugar in 1 cup of boiling water for 3-5 minutes. Let it cool for a couple minutes, then pour it into your bottling bucket. Siphon the braggot on top of the dissolved priming sugar in your bottling bucket. Once the beer is done siphoning, softly stir (NO SPLASHING) it to be sure the priming sugar is uniformly distributed throughout the braggot. We recommend bottling the Braggot in flip top bottles because they can handle a little more pressure than standard beer bottles. Proceed to bottle the braggot.

11. Let the braggot carbonate for 4 weeks in the bottles at room temperature. After 4 weeks the braggot is ready to drink, but an additional 4 weeks of maturation in the bottles will allow the braggot to be the best it can be. Best if enjoyed at room temperature.

To calculate the approximate alcohol by volume (ABV), please see our ABV Calculator page: ABV Calculator

Any recipe can be scaled to your preferred batch size. For example, if you prefer to all grain brew but lack the equipment to mash the 9+ lbs of grain required for a 5 gallon batch, a 3 gallon all grain batch can be done on most stove tops.