The Bumble Dragon

This is a mead made with barley called a Braggot. In this case, the malt was kilned by smoking instead of dry heat.

Brewer: RenegadeBrewer:KeithSchwols

Recipe

• 2 lbs smoked malt
  1 quart honey
  1/8 t malic acid
  1/8 t tartic acid
  1/8 t citric acid
  Wyeast Dry mead yeast
   

Procedure:

Mash the smoke malt in 2 2/3 quarts water. This is a single infusion mash striking at approximately 152F

Mash out and sparge with 1 gallon water. Gather about 1 1/2 gallon of wort, boil for 90 minutes. At the same time, I pasteurized the honey at 160 degrees.

Remove the wort from heat and add the honey, force chill to pitching temperature and pitch the yeast.

O.G. 1.170

This added in the fermenter for 14 months. I re-racked several times during it's aging process.

F.G. 1.040

Notes

This is an incredibly sweet mead. Too sweet for my general taste. However, in small glasses (think port) it's just right to tease the taste buds.

Awards

This won a Gold Medal at the Ambrosia Adventure competition in 1996.

CategoryMeadRecipes