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Spice Ginger Mead

177 calories 21.8 g 12 oz
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Beer Stats
Method: Extract
Style: Metheglin
Boil Time: 0 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 177 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday January 2nd 2021
1.053
1.018
4.5%
0.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Honey1.5 lb Honey 35 2 100%
1.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Ginger Spice Primary 0 min.
2 tbsp Galangal Spice Mash 0 min.
 
Yeast
Lallemand - Lalvin EC-1118
Amount:
1 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 17 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 0.87 3.5  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume 1 4  
Boil off losses    
Post boil volume 1 4  
Going into fermentor 1 4  
Total: 0.87 3.5
Equipment Profile Used: System Default
 
Notes
  1. Boil .75 L water. Steep the Ginger and Galangal.
  2. Mix the tea and spices into the Honey.
  3. Add water to make 1 Gallon must.
  4. Follow TOSNA and re-hydrate yeast (EC-1118).
  5. Pitch rehydrated yeast.
  6. Follow TOSNA and add Fermaid-K at required intervals (4 feedings)
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  • Public: Yup, Shared
  • Last Updated: 2021-01-02 21:57 UTC