Difference between revisions of "Ottos Quick Braggett I"

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(Panel Information)
 
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==Panel Information==
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{{EKBG Panel
[[Image:OttosQuickBraggetI.jpg|300px|right|thumb]]
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| recipe_name = Otto's Quick Braggett I
Brewer: [[Otto Gottlieb]]
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| recipe_source = Loosely based on Sir Hugh Platt’s “bragget” recipe in “The Jewell House of Art and Nature” (1594).  It appears in "A Sip Through Time - A Collection of Old Brewing Recipes" by Cindy Renfrow (1994) and as a variation in "Radical Brewing - Recipes, Tales & World Altering Mediations in a Glass" by Randy Mosher (2004).
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| brewer = Otto Gottlieb
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| location = Great Northeastern War
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| date = July 14, 2012
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| score = 86.4
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| period = Renaissance
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| division = Division 1: Ales, Beer, Braggot, Lambic, Stout
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| origin = English
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}}
  
Recipe Source: Loosely based on Sir Hugh Platt’s “bragget” recipe in “The Jewell House of Art and Nature” (1594). It appears in "A Sip Through Time - A Collection of Old Brewing Recipes" by Cindy Renfrow (1994) and as a variation in "Radical Brewing - Recipes, Tales & World Altering Mediations in a Glass" by Randy Mosher (2004).
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This is one of my first beers entered for EKBG paneling. The documentation isn't my best, but a start.
  
Recipe Name: Otto's Quick Braggett I (This is one of my first beers entered for EKBG paneling. The documentation isn't my best, but a start.)
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[[Image:OttosQuickBraggetI.jpg|300px|right|thumb]]
 
 
Category: Ale/Beer
 
 
 
Time/Place Paneled: 7/14/12, GNEW
 
 
 
Panel Score: 86.4%
 
  
 
==Original Recipe==
 
==Original Recipe==

Latest revision as of 00:05, 17 April 2018

Full Recipe Name
Otto's Quick Braggett I
Recipe Source
Loosely based on Sir Hugh Platt’s “bragget” recipe in “The Jewell House of Art and Nature” (1594). It appears in "A Sip Through Time - A Collection of Old Brewing Recipes" by Cindy Renfrow (1994) and as a variation in "Radical Brewing - Recipes, Tales & World Altering Mediations in a Glass" by Randy Mosher (2004).
Brewer
Otto Gottlieb
Panel Information
Panel Location: Great Northeastern War
Panel Date: July 14, 2012
Score: 86.4
Beverage Information
Period: Renaissance
Division: Division 1: Ales, Beer, Braggot, Lambic, Stout
Origin: English

This is one of my first beers entered for EKBG paneling. The documentation isn't my best, but a start.

OttosQuickBraggetI.jpg

Original Recipe

Redaction

Braggot (modern spelling) is a very old style. It was traditionally made with ale (no hops), either strong and new or re-boiled with sour ale and some new ale, with honey. Spices would be put into a bag and added during fermentation in a cask and would mature in 3 to 4 months. According to Sir Hugh Platt, “wherby you may draw the same fine presently.”

The purpose of Otto’s Quick Bragget was to make a sweet honey ale, spiced with period ingredients, that would take less time to mature and have a shelf-life of more than a couple of weeks. At 40% of the fermentable sugars, the light dry malt extract forms a light ale base for the %60 fermentable sugars from the honey. Light crystal malt was added for a caramel malt sweetness to balance the honey. East Kent Goldings, a low alpha-acid hop, was used for preserving the ale (technically making this a period “beere”), imparting only a slight bittering character. This bragget emphasizes the period selection of spices. In his documented recipe, Sir Hugh Platt called for:

“of Cinamon three ounces: ginger three ounces, greins 3. ounces, colianders one ounce, cloues one ounce, nutmegs one ounce, long pepper halfe an ounce, Cardamomum one ounce and a halfe, liquerice one ounce”

According to Randy Mosher, “In other recipes, mace and nutmeg replace the pepper and galingale.” I have not yet discovered these other sources, but continue to search. Therefore, I used his list of spices and proportions provided in “An English Bragot, c. 1500”. I was fortunate to find longpepper when I needed it; Lord Gwillim Kynith, another Endewearde Brewers’ Guild member, had about an ounce available to loan. I was able to find galangal at a local Thai restaurant. Cinnamon, candied ginger, and cloves were easy to find at my local natural foods store.


Ingredient

  • 3 lbs. light DME
  • 4 ½ lbs. honey
  • 1 lb. 15L crystal malt
  • ½ oz. East Kent Goldings Hops (preservative)
  • 0.8 oz. each cinnamon, long pepper, candied ginger
  • 0.2 oz. each galangal and cloves
  • 1 pkt, Danstar brand Nottingham ale yeast


Process and Notes

Under construction.

  • Original Gravity: 1.060
  • Final Gravity: 1.022
  • ABV: 5.5 %
  • Timeline: Brewed ale on June 17, 2012. Racked June 24. Bottled July 4.

References

Mosher, Randy, 2004. Radical Brewing - Recipes, Tales & World Altering Mediations in a Glass.

Platt, Sir Hugh, 1594. The Jewell House of Art and Nature.

Renfrow, Cindy, 1994. A Sip Through Time - A Collection of Old Brewing Recipes.