Midnight in Munich Braggot

"#### **Fermentables** - **Malted Grains**: - 1.5 kg Munich malt (29%) - 1.25 kg Pale malt (24%) - 400 g Wheat malt (7.5%) - 50 g Chocolate malt (1%)[2] - **Honey**: - 2 kg medium amber honey (38.5%)[2] #### **Hops** - **Northern Brewer Hops**: - 10 g at 60 minutes (bittering addition, ~11.5 IBU) - 15 g at 15 minutes (flavor addition, ~8.5 IBU)[2] #### **Yeast** - Mangrove Jack’s Kveik M12 yeast or an English Ale yeast for better balance[2][6]. #### **Water Chemistry** - Calcium: 134 ppm - Sulfate: 146 ppm - Chloride: 145 ppm[2]. #### **Optional Additions** - Spices like cinnamon, nutmeg, or ginger (added during secondary fermentation or late boil)[5][6]. - Fruits such as berries or citrus peel for flavor infusion in secondary fermentation[5]."

CellarDog47

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3/25/2025

date

** 5**

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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.

** Experience the rich, malty goodness of this Honeyed Munich Brew, a unique blend of Munich, Pale, and Wheat malts with the sweet depth of amber honey. Perfectly balanced by Northern Brewer hops, this brew offers layers of flavor that can be enhanced with optional spices or fruits during fermentation. An adventure for both novice and experienced homebrewers awaits!**

**-brewing honey malts fermentation craftbeer

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Name: Midnight in Munich Braggot
Yield: 5
Ingredients: 3.3 lb Munich malt; 2.8 lb Pale malt; 0.9 lb Wheat malt; 0.1 lb Chocolate malt; 4.4 lb medium amber honey; 0.35 oz Northern Brewer hops (60 minutes); 0.53 oz Northern Brewer hops (15 minutes); Mangrove Jack’s Kveik M12 yeast (or English Ale yeast); Water (with chemistry: Calcium 134 ppm, Sulfate 146 ppm, Chloride 145 ppm); Optional: Spices (cinnamon, nutmeg, ginger); Optional: Fresh fruits (berries or citrus peel) **

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