5.5 Gallon Batch - 60 minute boil
6 lbs unprocessed clover honey @ flameout
4 lbs light DME
Cascade Hops (1/2 ounce at 60 min and 5 min)
8 lb of frozen - then thawed - and mashed blueberries in secondary
The million dollar question is...
What type of yeast to use??? In the Cranberry Braggot we used a champagne yeast from Wyeast. The FG ended up at 1.030 - the braggot is sweet, and we don't mind. but we would rather get the FG around 1.010-1.015. Maybe use wine yeast??? The only problem is we don't want to dry the braggot out too much. There's also the possibility of using an ale yeast. Can't decide -Any thoughts?
Going with Wyeast 1028 (London Ale) - Has an alcohol tolerance of 10% and imparts a fruity, but dry taste, which should be fine with all of the blueberries that will be thrown in there.
ReplyDeleteDue to the rainy weather today, this batch will be postponed until later this week:(
ReplyDelete