Braggot Beer Mead

RecipeMakes 1 Gallon

• 1.5 lbs of honey
• 1.5 lbs pale ale malt or standard 2 row malted cracked barley
• 1/2 lbs crystal malt
• 1 oz alehoof or 1/3 oz hops

Bring 4 cups of water to 160°F/71°C in a large pot. Add the malts to the water, add more water if needed to bring the water level well above the malts, and let stand at temperature for 1 hour. This is the wort. Simultaneously boil the alehoof/hops for 15 minutes, then remove from the heat. That is the bittering agent.

Once the hour for heating the wort has expired, remove the pan into a sink or bathtub filled with cold water, to chill to about 110°F/43°C.

Add the honey and strain the wort and bittering agent into your fermenter. Shake the fermenter vigorously to dissolve the honey and aerate the wort. Add water to fill most of the way, leaving some headspace in case it foams up. Add the yeast of your choice, and shake to incorporate. Finally, install an airlock, and store in a cool, dark place.

Once fermentation is complete, rack into another vessel for batch conditioning (also called secondary fermentation) or directly bottle.