Trappist Braggot: Please Critique!
Hey, please critique this. All of the specs are below, but the main thing is 16 lbs. of honey (probably Clover Honey) fed in increments, 13 lbs. or Pilsner malt, some CaraPils and Crystal Malt for body and light caramel, oats for silky mouthfeel, and just enough hops and Coriander to enhance the spiciness of the Belgian Ardennes yeast. This will sit for a year, maybe two, and then be well-carbonated and treated like a Tripel (i.e. cherished slowly and lovingly).
I REALLY want this to be good. So any constructive criticism or advice for changing this that will make it taste better is more than welcome.
Here are the recipe specs:
25G. Mead, Braggot All-grain
ABV 13.4 %
Boil Volume 7.5 gallons
Batch Size 5.5 gallons
Yeast 75% AA
% Weight Weight (lbs) Grain
41.3 % 13.00 Belgian Pils
50.8 % 16.00 Honey
1.6 % 0.50 CaraPils
3.2 % 1.00 Crystal 20L
3.2 % 1.00 Flaked Oats
% Wt Weight (oz) Hop Form
7.7 % 0.50 Magnum Pellet: 60 Minute Boil
15.4 % 1.00 Saaz Pellet: 20 Minute Boil
15.4 % 1.00 Hallertau Pellet: 20 Minute Boil
30.8 % 2.00 Saaz Pellet: 5 Minute Boil
30.8 % 2.00 Hallertau Pellets: 5 Minute
6.50 oz. of hops, 30.1 IBUs
Yeast: Belgian Ardennes, dried out with some Mead yeast (unsure which one yet)