I flippin' love smoked beer. If you and I have ever talked about beer, I may have only mentioned it 5 or 8 times. I decided to try a smoked braggot as one of our first batches in Denver.

Ingredients in this batch

  • 17 oz cherrywood smoked malt, mashed at 150 for 60 minutes, then boiled for 45
  • 2 lbs Bennett's avocado honey
  • 1 pack of WLP400 Belgian wit yeast, expired Aug 2017
  • Denver tap water treated with Campden tablets to 1 gallon
  • Staggered nutrient addition: ½ tsp each of Fermaid K and O

Process

Mashed with 100% smoked malt at 150 for an hour, then boiled for about 45 minutes. SG was 1.041 before adding the honey and 1.120 after. Which is a lot, but the braggot appeared to ferment without issue.

This braggot's flavor has morphed over time more than most. It started out kinda sorta way too smoky for anyone but me, then tasted truly terrible for a while. In February 2019, I hesitantly tried another bottle to find that the smoked malt flavor had settled and mellowed out a bit, and the brew was yet again enjoyable. Interesting.