Hey All,

I have never done a braggot nor have i ever brewed a single beer. Somehow I have quickly blown through my 'summer meads to make' list and figured i should try something new.

As such, I plan on making a BIAB cream ale braggot. Here is the recipe so far:

Cream Ale Braggot (3 gallons)

• 4 LBs 2 row pale malt

• 1/4 LB Biscuit Malt

• 1 LB Flaked Corn

• .5 oz Saaz hops

• 3 Lbs White Clove Honey (added in primary)

general plan is to:

1. mash grain and adjunct for 70 min @ 155 degrees in 4 gallons of water

2. remove bag and boil for 60 min, adding hops in last 20 min

3. chill quickly, take gravity (targeting around 1.03) then add honey (new target 1.06-1.07)

4. pitch

A couple questions for you all:

1. How does the process/recipe look? any tweaks?

2. when you all do a braggot do you still add nutrients?

3. do you still degas and aerate a braggot or skip it?

thanks