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Pomme-Pomme Pantaloons

Specifics

Style:

Category:	Other Mead
Number:	26B

"A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. "

OG Range	FG Range	ABV Range	Bitterness Range	Color Range
Varies	Varies	Varies	N/A	N/A

Click for more information about Braggot from the BJCP website.

Brew Date:	December 26, 2008
Tap Date:	January 24, 2009
Yield:	5 gallons
Calories:	190 (12 ounces)
Conditioning:	Bottles
ABV:	6.3%
ABW:	4.9%
Bottling ABV:	6.8%

Batch No:	4014
OG:	1.058
OG (Plato):	14.27° P
Reading 1:	1.011 (15 days)
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	4.89° P
App. Atten.:	80.3%
Real Atten.:	65.8%
Status:	Bottled

General Information

Method:	Extract
Cost:	$40.00

Recipe designed from Panama Hat Gingered Ale to include apple cider and chamomile. The ingredients listed below should also include 1.5 gallons of fresh, pre-pasteurized apple cider in place of some of the water, but there was nowhere to include this in the software.

Comments

This is similar to the Midas Touch, but instead of wine, there is a distinct cider flavor. The aroma is all carmalized honey.

This is similar to the Midas Touch, but instead of wine, there is a distinct cider flavor. The aroma is all carmalized honey.

Recipe

Extracts

3.00 pounds

DME - Extra Light

75% of grist

3.00 pounds

Total Extract Weight

75% of grist

Grains

1.00 pounds

British Dextrin (Cara-Pils) Malt

Color (L):	10-14 °L
Info/Use:	Adds body; aids head retention. For porters, stouts and heavier bodied beers.

25% of grist

1.00 pounds

Total Grain Weight

25% of grist

Adjuncts

2.00 pounds

Honey (Clover)

Miscellaneous Ingredients (Non-Fermentable)

1.5 Tbsp

Yeast Nutrient @ 15 minutes (Boil)

1 Tbsp

DAP @ 15 minutes (Boil)

1 oz

Chamomile @ 1 minutes (Boil)

7.3 oz

Lactose @ 15 minutes (Boil)

Hops

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

4.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.5 AAUs

1.00 ounces

Total Hop Weight

4.5 AAUs

Yeast

White Labs WLP002 English Ale Yeast — Liquid — One Vial

Procedure

Steep crushed grains in 3 gallons of water at 150 degrees F for 30 minutes. Drain grain bag without squeezing. Bring the wort to a boil. Add the malt extract, re-boil the wort. Add the bittering hops, then boil for 45 minutes. During the boil, boil 2 lbs of honey in another pot. Add the nutrient, DAP, lactose, and boiled honey. Bring back to a boil. Boil for another 13 minutes. Add chamomile, boil for 2 minutes, then flame out. Chill wort down to 110 degrees F. Add into fermenter with 1.5 gallons of cider and one gallon of water. Pitch yeast and seal.

Steep crushed grains in 3 gallons of water at 150 degrees F for 30 minutes.
Drain grain bag without squeezing.
Bring the wort to a boil.
Add the malt extract, re-boil the wort.
Add the bittering hops, then boil for 45 minutes.
During the boil, boil 2 lbs of honey in another pot.
Add the nutrient, DAP, lactose, and boiled honey. Bring back to a boil.
Boil for another 13 minutes.
Add chamomile, boil for 2 minutes, then flame out.
Chill wort down to 110 degrees F.
Add into fermenter with 1.5 gallons of cider and one gallon of water.
Pitch yeast and seal.

Fermentation

Primary:

15 days @ 70° F

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