Nut Brown Braggot

Mead Making photo for Nut Brown Braggot

This beer recipe is both a brown ale and a Braggot mead. If you like Honey Brown, you will love this slightly stronger version.



Place the grains into the grain steeping bag and tie closed.

Place the grain bag into one gallon of 155 degree water and steep for 30 minutes, poke the bag occasionally to assure even steeping.

Remove the grain bag. Do not squeeze or try to ring out the grain bag, only allow it to drain until it stops dripping on its own, then discard.

Bring the water to a boil.

Turn off the heat and stir in the hopped malt extract.

Reserve ¾ cup of honey to be used at bottling time.

Once the thick malt syrup is dissolved, stir in the honey and malto dextrin.

Place the kettle into a sink of cold water to cool to less than 100 degrees.

Fill a sanitized fermenter pail to the four gallon mark with 70 degree water.

Pour the cool wort from the kettle into the fermenter pail.

Sprinkle the brewer’s yeast onto the surface of the wort and close the fermenter.

Ferment for seven to ten days at a constant 70 degree temperature.

Rack the beer to a five gallon carboy and close it with an airlock. Ferment for another seven to ten days. When fermentation time has elapsed, sanitize your bottling supplies and bring one cup of water to a boil.

Turn off the heat and stir in the ¾ cup of honey, do not boil.

Pour the honey syrup into a bottling bucket and rack the beer from the carboy. The racking action will distribute the priming honey.

Bottle the beer and allow to sit at room temperature for three weeks.


homemade mead with mulling spices

Mead Making

Honey, Water and Yeast Make the Ancient Drink Called Mead