Barley Wine-Style Braggot (Thanks Ken Schramm)

The following makes 5 gallons of Barley Wine-Style Braggot.  Of course, there are Markis-style mods.

- 3.3 lbs. pale malt extract syrup / or 3 lbs. pale dry malt extract
- 2 oz (Markis-grown) Cascade Hops
- 10 lbs. HoneyFlow Farm Wildflower Honey
- 2 tsp. yeast nutrient
- 2 tsp. yeast energizer
- 10g Lalvin D-47 yeast.

Steps
1) Clean & Sanitize 7+ gallon plastic fermenter.  (No, your urine is not a sanitizer)
2) Fill partially with 2.5 gals H20, chill to 55F or below (if possible.  Perhaps build a year-round igloo from dry-ice).
3) Heat 4.7L (or 1.25 gals) to 212F. (Be sure to stick your head in the water to get an accurate temperature reading).
4) Turn off heat, Stir in grains (in their extract form), and add Markis hops if desired.
5) Stir well, hold for boil for 60 mins.  (Don't physically hold the pot, hold the temperature).
6) Add HoneyFlow honey, stir well.  Add cooled "wort" to fermenter with cold water (ensuring fermenting vessel is below during pour).  Resulting mixture will should be around 65-75F (or 18.5 to 24C for our Canadian friends to the north).
7) Add yeast nutrient and yeast energizer.  Stir well.  Add the yeast which has been previously rehydrated. (simply calling to the yeast gods will not suffice for fermentation purposes).
8) Affix fermentation lock and let the brewing olypmic games begin.
9) Transfer to 2ndary after fermentation has slowed (meaning the childrens would no longer be entertained by the bubbling).
10) Bottle after fermentation has stopped and some clarity has presented itself. (Am I clear? Crystal!).
11) Carbonate by adding 1/2 cup honey at bottling. Wait 2-4 weeks for carbonation. (Did you not hear that?  Uncle X, I said WAIT!).