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Jeff and Chris continue making their lists. Jeff shares a rather involved recipe for a Christmas braggot with some fun ingredients (recipe below!) and then the guys spend a long while plotting out several ideas for flavor combinations that might just hit the spot for a Christmas seasonal brew.
The Mead House Sugar Plum Fairy
- 8# Maris Otter (OR 5# Golden Light DME)
- 1# Carafa III
- .5# Chocolate Malt
- .5# Special Roast
- .5# Crystal 80L
- .5# CaraPils
- .5# Honey Malt
- 1oz Northern Brewer 60min
- .5oz Fuggles 15min
- Bocheted or melters honey to 1.095
- 1 package Omega Scottish Ale yeast
- 4 additions of Fermaid K at 5.5g each
- 1# Dried Figs, chopped
- 1# Dried Dates, chopped
- 1# Hazelnuts, roasted, chopped
- Remove yeast package from fridge and allow to reach room temp.
- Mash grains at 156 for 60 minutes. Sparge and boil, adding hops according to the schedule. Measure gravity, expecting 1.065 when adjusted for temp. Cool wort to 70 degrees F. Add honey and reach target gravity of 1.095, where additional honey may be used to compensate for lack of efficiency.
- Add yeast and cover with airlock
- Follow standard fermentation protocols, degas 1-2x daily for the first week and add nutrient additions at 24hrs, 48 hrs, 72hrs, and 1/3 sugar break (1.063)
- Rack to secondary and add chopped figs and dates in a mesh bag. Pull when desired flavor is achieved, adding more if needed.
- Chop hazelnuts roughly and roast until desired color and flavor is achieved. While still hot from the oven, pour into a brown paper bag and shake vigorously to remove the bulk of the oils. Either tincture the resulting nuts on grain alcohol, or add in a mesh bag and introduce until desired flavor is achieved.
- Fine and filter as desired. Add to keg and force carbonate to 2 vol CO2.
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