Sanitize all brewing equipment with a no-rinse sanitizer like Star San, ensuring wort and braggot contact surfaces are clean.

Heat 5.5 gallons of filtered or dechlorinated water in a large brewing kettle to 160 °F (71 °C).

If using crushed grains, steep 2.5 pounds of pale two-row malt in the water at 160 °F (71 °C) for 30 minutes, stirring occasionally; if using extract, skip this step.

Bring the wort to a rolling boil (approx. 15–20 minutes) and add 0.5 ounce of bittering hops; boil for a total of 60 minutes.

After 30 minutes of boiling, slowly add 3 to 5 pounds of raw honey, stirring continuously to dissolve fully.

With 5 minutes remaining, add 0.5 ounce of aromatic hops and 0.5 teaspoon of yeast nutrient to the boil.

Remove the kettle from heat and cool the wort to below 75 °F (24 °C) by placing the kettle in an ice bath, then strain into the primary fermenter.

Measure the original gravity (target 1.055–1.080); then pitch the yeast packet into the cooled wort and seal the fermenter with an airlock.

Ferment in a dark location at 65–70 °F (18–21 °C) for 4–8 weeks until bubbling slows.

Optionally, after primary fermentation slows, rack the braggot into a secondary fermenter and age for 2–4 more weeks.

Dissolve 0.75 cup priming sugar in 0.5 cup water, cool, add to a sanitized bottling bucket, then bottle and cap; allow bottles to condition at room temperature.

Condition bottles for 2–3 weeks at room temperature, then chill to 45–55 °F (7–13 °C) before serving.