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Wampus Cat Braggot

A mead-beer hybrid made with hops and two types of honey. One of the most perfect marriages of honey, malt, and hops.
Prep Time1 hour 30 minutes
Fermentation time14 days
Cuisine: Beer, Mead
Keyword: Beer, Mead
Servings: 5 gallons
Author: BC Phillips

Equipment

  • 1 stock pot or dutch oven
  • 1 large stainless steel spoon
  • 1 instant read thermometer
  • 1 grain bag
  • 1 five-gallon carboy or bucket
  • 1 airlock
  • 50 beer bottles if bottling
  • 1 kegging system if kegging

Ingredients

  • 4.5 lbs wildflower honey in primary
  • 1.5 lbs buckwheat honey in primary
  • 1 lb honey malt (specialty grains) in primary
  • 1.5 oz Centennial hops in primary
  • 4.75 gallons spring water in primary
  • 1 packet Kveik ale yeast in primary
  • 5 oz priming sugar if bottling

Instructions

  • Put one gallon of water into stock pot and bring to 166 degrees F.
  • Place crushed grains in bag and put bag into stock pot. Remove from heat.
  • Put pot lid on and steep for one hour.
  • Remove grains and drain the liquid from the bag.
  • Bring wort to a boil. It will boil for one hour.
  • Add 0.5 oz of hops at the beginning of the boil.
  • Add 1 oz of hops with 15 minutes left in the boil.
  • After one hour, remove from heat and place the stock pot in an ice bath to cool.
  • Pour honey into the carboy.
  • Pour wort into the carboy.
  • Fill carboy to 5 gallons with spring water.
  • Pitch yeast.
  • Affix airlock and allow to ferment for two weeks.
  • Confirm fermentation is complete by using a hydrometer.
  • If bottling, make a syrup from the priming sugar and add to the bottling bucket. Transfer to the bottling bucket and bottle using beer bottles and crown caps. Bottle conditioning may take up to 6 weeks for carbonation.
  • If kegging, transfer to the keg and carbonate.
  • Serve chilled.

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