Ingredients

Braggot

• 400g - Light Malt Extract (Barley)
• 400g - Raw Honey
• 6g - Hops
• 3g - US-05 Yeast
• 4.4g - Yeast Nutrient
• 3785.5g - Spring Water

Carbonation

• 6-8 - Carbonation Pellets

Procedures

Create Wort

1. Sanitize all equipment
2. Dissolve Malt Extract
   • Heat half the water in a large stock pot
   • Dissolve the malt extract and bring to a boil. Be warned, it can boil over, so be prepared to quickly take off heat to stop or to clean up
   • Add 0.2 oz hops
   • Boil for 30 minutes
3. Add Honey
   • Warm up your honey and mix in well
4. Transfer and Pitch Yeast
   • Add more spring water up to 1 gal (3785.5g), and mix well
   • The specific gravity should be 1.070 (which will yield a final ABV of 10%)
   • Add the yeast nutrient and mix
5. Cool to below 100 °F
6. Sprinkle the yeast on top to pitch

Fermentation and Bottling

1. Ferment
   • Seal jar with an airlock and wait 2 weeks to a month
   • Once specific gravity has stabilized (should reach 1.000), you are ready to bottle
2. Bottle and Carbonate
   • Siphon your braggot into sanitized pressure-safe bottles
   • Drop one carbonation pellet in and seal
   • Wait 2 weeks for carbonation
   • Chill in fridge for an hour before drinking to reduce pressure
3. Enjoy!