(Grin)
I think the UBK stuff was blended...
But the Mead yeast we use is called Vikera (sp?) mead yeast, and is tolerent to 32% AbV it is genrally avaible at a good brew store.
The Recipe for Braggot, (7gal Batch)
Is 4 lb honey, (note: the honey affects final taste, clover different from orange blossom differnt from rye, ect be creative) 4 lb powered malt, (I use a amber malt for the color) 1/2 lb of crystal malt crushed (I like partal mash method) A noble hop, Saaz or Hallertauer... about 2.5-4 oz. to taste. and Wyeast(tm) #1214 Belgen Abby yeast (tolerent to 25.5% AbV)
Make the Wort/Must as follows Put the honey in 2 gals of water (the softer the better, but hard is ok, just will change the tase some) bring the mix to a simmer, not a boil, as it simmers white goo will foam to the top, skim this off, it is Albunin (sp?) kinda like egg whites, and will bitter the taste, if the goo starts to change color to more than yellow, (brown is too much) you are too hot, let the mix cool some. Once you are not getting more goo, add the powered malt, slowly so it dosen't clump, raise the temp to a rolling boil, watch out for foam, (if it foams pull the pot off the heat, and back off the fire) add 1/3 of you hops at the start of the boil, (thiese are for bittering), 1/3 after 15 mikes, (for flavor) and the last third in the last 5 mikes. (for Aroma) At the same time in another pot simmer your crystal malt till you get a good malt Soup, this will add the protiens and body to your mix, add the malt soup at the same time as the last third of the hops, Discard the mush, (I bake mine in to muffins)
By now you should have 3-3.5 gals of boiling fluid, Sanitize your fermenter, and add 2 or so gallons of water to it, then pour your boiling mix in to the fermenter,. NOTE! pouring stickey goop on your feet/legs is BADDD! (been there, done that) Now add water to the fermenter untill is is full to the fermenting line (in my jars that is where the curve starts), cover the opening with a top or cup that has been sanatized, and let it cool. Stiring before covering it is ok.
Now prepare you yeast and add it when the mix temp is below 70 Deg. (any hotter can kill the yeast)
Let it ferment kegg or bottle as normal, and age it at least 3 months, this lets the Keytones and stuff break down and mellows the flavor.
Note I am assuming you have some experiance with homebrewing, if not we can start a thread about that.
Now I need to get busy brewing for World Con in LA in Aug. Gotta get some of the "Space Oil" done for the Space Cadets.
Gunns
