Mead Recipe 08M06: Bagpipe Braggot

I’m beginning to add my cider and mead recipes to my blog, mainly as a way to track them, but also so that others can have access to the them as well as the notes about them. If anyone is considering making cider or mead but is afraid, feel free to contact me. This is the last mead recipe from this year (6th batch of mead in 2008, got the naming scheme?). I’ll be basically working backwards through my recipe book of about 3 years worth of batches.

Bagpipe Braggot

This recipe is a braggot, half mead, half beer. It’s my first braggot, so I’m using a light pilsner malt instead of something more substantial because I wanted to keep a malty, not caramel or chocolate or other flavor. Hopefully it turns out and I can come up with some great name worthy of Sæxœnja, since I was thinking of describing a braggot as the main mead drink in that story. If you have any good words in Old German, Saxon or even Old English, I’d be happy to consider them.

Update

Jessie named this the Bagpipe Braggot because it’s a mix of Scottish Ale and a mead. I’ll accept that only because bagpipes are ubiquitous in Europe, existing from Iran to Turkey to The Balkans and Eastern Europe through Western Europe and finally to Ireland and, yes, Scotland.¹

Details

• Start date: Dec 12, 2008
• Yeast: Wy’east 1728, Scottish Ale
• Fermentables:
  • Honey: About 6 cups (4.5 lbs) Meadowfoam honey from Edwards
  • Malt: 6 lbs Briess Dry Malt (Pilsen Light) extract
• Additions: None
• Energizers: None
• Gravity: 1.100
• Important Notes:

Procedures

I followed my basic procedures pretty much to the letter here.

1. In case you missed the link, there’s a great Wikipedia article that lists many types of Bagpipes. [↩]

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