Ale Mead (Braggot)Origin: British Period: Traditional |
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This is somewhat of an oddity as it's a high-strength mead that uses some of the ingredients used in making ales to produce an unusual but tasty variant. Ingredients:
5l of unchlorinated water 
Method:PreparationAs with most of the other recipes here, this has been gauged to make 5l of mead. Only a basic listing of ingredients is given, and for a brewing method please see this page for a step-by-step guide. Also see this page for a list of the equipment you'll need. Follow the instructions given in the basic extract brewing page to make your mead whilst the must is still boiling add the finishing hops. Take the pot off the heat after five minutes and remove the hops. Add the sliced lemon and keep in the mixture for 30 minutes then take the slices out. Allow the must to cool and continue as normal. This is not a 'short' mead, and you can follow the recipe given for my 'standard' basic mead exactly. Again, this is a wine-like mead, and once bottled needs to be left to mature for at least a year. |
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Other recipes with honey and hops as primary ingredients: Gwîn Dail Derw Gwîn Eirin Duon Wildflower Mead Midsummer Mead Barley Wine Kentucky Beer Horehound Beer Short Mead Scottish Ale Porter Orange Melomel Mead Nutmeg Mead Nettle Ale Mild India Pale Ale Imperial Stout Heather Mead English Sack Elderflower 'Champagne' Gwîn Eirin Duon Clove Mead Christmas Melomel Mead Bitter Belgian Strong Ale Barley Wine Ale Mead (Braggot) The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
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