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Hatteras Light Braggot
Original Prompt
"0.33 g/gal Epsom Salt 0.29 g/gal Calcium Chloride 0.16 g/gal Gypsum 0.01 g/gal Salt 0.22 ml/gal Lactic Acid (88%) Mash Grains 6 lb. Briess 2-row Brewers malt Fermentables 2 × 3 lb. raw wildflower honey Hop Schedule: 1.5 oz. Willamette (60 min.) 0.5 oz. Willamette (5 min.) Yeast: 2 × 11.5 g sachets of Fermentis SafAle US-05 (rehydrated) "
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AI Recipe Notice
Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.
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A refreshing and balanced ale with the perfect blend of malt sweetness, honey aroma, and subtle hop bitterness. The addition of Epsom salt and calcium chloride enhances the mouthfeel, while gypsum helps adjust the water profile for brewing. Lactic acid adds a touch of acidity, perfecting the overall flavor profile.
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