Mead - Open Category Mead (BJCP 2008)
Top 10 Open Category Mead (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
EBH MSB: Marcus' Stupid Bitter |
5.5 gal | 1.44% | 11.15 | 1.015 | 1.004 | extract | 3235 | |
Maple Treacle Mead |
1 gal | 18.29% | 0 | 1.194 | 1.054 | extract | 2716 | |
Sparkling Mead regular |
7 gal | 5.85% | 0 | 1.050 | 1.005 | BIAB | 1882 | |
India Pale Miodomel |
3.5 gal | 9.57% | 43.82 | 1.090 | 1.017 | Partial Mash | 1835 | |
Maple |
25 gal | 12.99% | 0 | 1.132 | 1.033 | All Grain | 1523 | |
Guarapomel |
1 gal | 16.46% | 4.61 | 1.132 | 1.007 | All Grain | 1475 | |
Odens Tongue - Malt Mead |
10 L | 8.87% | 12.47 | 1.081 | 1.013 | BIAB | 1397 | |
Doris |
5 gal | 10.99% | 15.77 | 1.084 | 1.000 | Partial Mash | 1331 | |
Funky Cold Mead-ina |
2.5 gal | 12.39% | 0 | 1.104 | 1.009 | extract | 1241 | |
Mesquite Chili Mead |
2 gal | 12.25% | 0 | 1.095 | 1.001 | extract | 1137 |
Newest Open Category Mead (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Sparkling Mead |
5.5 gal | 6.26% | 0 | 1.064 | 1.016 | BIAB | 80 | |
Maple Wine |
3.5 gal | 10.19% | 0 | 1.082 | 1.004 | All Grain | 358 | |
Coffeemel |
5 gal | 8.98% | 0 | 1.091 | 1.023 | All Grain | 170 | |
Dry Hopped Session Mead |
5.5 gal | 5.01% | 0 | 1.038 | 1.000 | All Grain | 398 | |
Orange Blossom Hydromel |
5 gal | 4.25% | 0 | 1.043 | 1.011 | All Grain | 215 | |
Concord 2022 |
5.5 gal | 10.12% | 0 | 1.092 | 1.015 | extract | 256 | |
Bog standard mead |
1 gal | 10.34% | 0 | 1.105 | 1.026 | BIAB | 341 | |
Blood of Kings v2 |
5 gal | 5.59% | 0 | 1.045 | 1.002 | extract | 342 | |
Mjød fra 1700-tallet |
23 L | 6.53% | 54.38 | 1.051 | 1.001 | extract | 850 | |
Cherry Mead |
4 gal | 12.16% | 0 | 1.095 | 1.002 | All Grain | 311 |
Fermentables Used In Open Category Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Honey | 44 | Sugar | honey |
2°L
|
35 | 77% | 25% - 100% | |
Cane Sugar | 6 | Sugar | sugar |
0°L
|
46 | 44% | 5% - 100% | |
Corn Sugar - Dextrose | 5 | Sugar | sugar |
0.5°L
|
42 | 11% | 1% - 29% | |
Raw Honey | 5 | Sugar | honey |
20°L
|
38 | 56% | 9% - 100% | |
Brown Sugar | 4 | Sugar | sugar |
15°L
|
45 | 27% | 5% - 67% | |
Maple Syrup | 4 | Sugar | sugar |
35°L
|
30 | 45% | 20% - 100% | |
Belgian Candi Sugar - Amber/Brown (60L) | 3 | Sugar | sugar |
60°L
|
38 | 45% | 20% - 91% |
Hops Used In Open Category Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Cascade | 4 | 7 | 31% | 11% - 50% |
Chinook | 4 | 13 | 56% | 11% - 100% |
Centennial | 3 | 10 | 38% | 11% - 100% |
Amarillo | 2 | 8.6 | 75% | 50% - 100% |
Citra | 2 | 11 | 28% | 25% - 33% |
Saaz | 2 | 3.5 | 33% | 29% - 43% |
Steeping Grains Used In Open Category Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
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Yeasts Used In Open Category Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Mangrove Jack - Mead M05 | 8 | Mangrove Jack | Mead | n/a | Med-High | 97.5% | 59°F | 86°F |
Fermentis - Safale - American Ale Yeast US-05 | 5 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - Champagne Yeast WLP715 | 3 | White Labs | Champagne | 0.17 | Low | 90% | 70°F | 75°F |
Red Star - Premier Blanc Yeast | 3 | Red Star | Wine | High | Low | 0% | 59°F | 86°F |
White Labs - Sweet Mead/Wine Yeast WLP720 | 2 | White Labs | Wine | 0.15 | Low | 75% | 70°F | 75°F |
Wyeast - American Ale 1056 | 2 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Wyeast - Dry Mead 4632 | 2 | Wyeast | Wine | 0.18 | Low-Med | 95% | 55°F | 75°F |
Fermentis - Safale - English Ale Yeast S-04 | 2 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Danstar - Windsor Ale Yeast | 2 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
Other Ingredients Used In Open Category Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Fermaid O | 5 | Other | Primary | 1% | 0% - 3% |
Whirlfloc | 4 | Water Agt | Boil | 59% | 0% - 89% |
Diammonium Phosphate (DAP) | 3 | Other | Primary | 38% | 0% - 89% |
Gypsum | 3 | Water Agt | Mash | 14% | 0% - 40% |
Cinnamon stick | 2 | Spice | Whirlpool | 57% | 18% - 96% |
Clove | 2 | Spice | Boil | 21% | 0% - 42% |
Fermaid K | 2 | Other | Mash | 0% | 0% - 1% |
Go-Ferm | 2 | Other | Mash | 1% | 0% - 2% |
Lemon Zest | 2 | Spice | Mash | 18% | 3% - 33% |
Orange Zest | 2 | Spice | Boil | 11% | 9% - 14% |