2016 RCE jimjohnson/The_Professor -- Bragget

[jimjohson]

Damn I knew I was forgetting something. Oh well I put a note up so will do it tomorrow, and bottle on Monday.

[The_Professor]

Added the "dry spice" addition to the Bragget in secondary today. The plan will be to bottle next weekend.

Looks like the final Brix is 12.0. So the calculator tells me estimated FG is 1.020 and ABV is 9.5.

I took a very small taste sample (room temp) and my first thought was whiskey, then I got the cinnamon after taste.

[jimjohson]

Seems like I'm staying a few days behind you. I plan to add the spices Sat A.M. before going to work and bottling Tuesday. I think the spices will be more forward after a few weeks aging/carbing.

[The_Professor]

I'm bottling the Bragget today. This is one I would never guess what the flavor would be until I tasted it. Not only is it like Christmas spices one might add to a Holiday beer, there is a lot more spice flavor. This first taste is just a room temp uncarbed sample, but I think it is pretty interesting. I'll try a QC sample next weekend on a scheduled brew day that may be carbed some by then.

[BlackDuck]

Picture perfect. I haven't been following this thread, but I'm going to have to go back and read from the beginning.


Sent from my iPhone using Tapatalk

[The_Professor]

Since I had a brew day today I went ahead and had a QC sample of a short fill bottle of the Bragget at only a week carb. No surprise-almost no carb. This had been in the fridge about a day and a half before opening and it had warmed up a little before pouring. The flavor was the very nice spice flavor with the cinnamon noticeable. My BIL said it had a good flavor and was just missing carbonation. He finished his half bottle. Even drinking just a half bottle sample the 9.5 ABV was noticeable before the glass was empty.

[The_Professor]

Having a partial bottle of the Bragget tonight (another QC sample) as a nightcap.

Still only slight carb, but a thick, syrupy, lots of tasty herb flavor 9.5 ABV beer.

I like this brew. The herbs (and ABV) would make it a very nice holiday (or Winter) brew.

The recipe is from a book c. 1845. Who would have thought that people were perfectly capable of making excellent beer "way back then"?

[jimjohson]

This was actually ready a few days ago but I held off till my bday to try. This English IPA was made with the second runnings. used styrian goldings to dry hop...don't seem to taste any grass! Looks like I might've found an IPA i like,

English IPA.jpg (54.95 KiB) Viewed 2512 times

[The_Professor]

My second running IPA turned out just okay since the OG wasn't up to snuff. It's pretty drinkable for a mistake but a bit on the overly bitter side. Glad yours turned out better.

[Jon]

Added the "dry spice" addition to the Bragget in secondary today. The plan will be to bottle next weekend.

Looks like the final Brix is 12.0. So the calculator tells me estimated FG is 1.020 and ABV is 9.5.

I took a very small taste sample (room temp) and my first thought was whiskey, then I got the cinnamon after taste.

Congrats, you made Fireball!


Thanks for keeping us posted and for all the pics--this looks awesome, Prof!

[jimjohson]

I cracked open the first Bragget tonight. I guess it ain't quite ready as it is carbed but not to the level I was going for. I guess the higher alcohol content is retarding the yeasts production. Other than slightly undercarbed tastes very good with the ginger and cinnamon dominating, color is a light copper leaning toward medium copper. Man is it strong, don't take a real big drink, but having done just that I think way under all the spices I got a little apple. So I guess this needs a couple more weeks.