A braggot I call "BarleyMead"
1 lb Belgian Munich
1 lb Belgian CaraMunich
8 oz Belgian Special B
8 oz British crystal 50-60L
4 oz British crystal 70-80L
12 oz Belgian chocolate
4 oz Flaked barley
1 lb Flaked oats
18 lbs Honey
Wyeast 1098
Lalvin EC-1118
1 tspn Irish Moss
5 oz Corn sugar for bottle priming.
Mashed the malt & flake in 12 quarts water; 30 minute protein rest @ 122 F, 30 minute Alpha Rest @ 158 F, brought the water to 162 F add the roast and steeped for 30 minutes before doing a 6 quart batch sparge @ 170 F.
Boil the wort for 60 minutes, chill and blend with 6lb honey and pitched the Wyeast. O.G. was 1.086.
When fermentation has ended I’ll blend 12lb of honey into the beer, pitch the Lalvin yeast and let it ferment until the completion. Starting gravity last batch was 1.140, the batch finished at 1.018.
Near as I could figure the braggot was 24%-25% ABV, 5% from the grain 19% - 20% from the second addition of honey.
http://hbd.org/recipator/