Mash grains for 60 minutes at 153-155* F. Collect wort and bring to boil. If using hops, add them to the boil kettle at the start of the 60 minute boil. Rack to primary and pitch your favorite alcohol-tolerant English ale yeast.
Add honey and spices to secondary fermenter. Mature for 8 to 12 months. This braggot can be served still or with a lower level of carbonation.
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