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Raspberry Rodomel

331 calories 18.2 g 22 oz
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Beer Stats
Method: Extract
Style: Dry Mead
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Harry Wilson
Rating:
5.00 (1 Review)

Hop Utilization: 99%
Calories: 331 calories (Per 22oz)
Carbs: 18.2 g (Per 22oz)
Created: Monday October 14th 2024
1.102
1.004
12.9%
0.0
0.0
n/a
30.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Honey12 lb Honey $ 2.50 / lb
$ 30.00 		34 0 80%
3 lb Raspberry3 lb Raspberry - (late fermenter addition) 3.15 0 20%
15 lbs / $ 30.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Potassium Carbonate Water Agt Primary 0 min.
2 tsp Fermaid K Other Primary 0 min.
2 tsp Fermaid O Other Primary 0 min.
1 tsp L-phenylalanine / 250 Grams Flavor Primary 0 min.
16 oz Dried Rose Hips Spice Primary 3 days
16 each American Oak Cubes, Medium Toast Other Primary 3 days
 
Yeast
Lallemand - Lalvin QA23
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
High
Optimum Temp:
57 - 82 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Philadelphia, PA - Baxter Water/Queen Lane Blend
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 (equipment estimates 4.47 g | 17.9 qt) 2.97 11.9  
Volume increase from sugar/extract (early additions) 1.03 4.1  
Pre boil volume (equipment estimates 5.5 g | 22 qt) 4 16  
Boil off losses -1.5 -6  
Post boil volume 4 16  
Going into fermentor 4 16  
Total: 2.97 11.9
Equipment Profile Used: System Default
 
Notes

Obtained from https://denardbrewing.com/blog/post/Jadwiga/

Deviations from original Jadwiga recipe: RASPBERRY HONEY, Yeast, nutrients. Also going to juice the raspberries and add the pulp as the fruit takes a lot of space.

Post Ferment Plan

  1. Once the gravity hits <1.025, add the following:
    • dried rose hips.
      -medium toast oak cubes, sterilize and remove harsh tannins by soaking 24 hours in vodka.
      -frozen raspberries (in a sanitized muslin bag to facilitate removal)
  2. Remove berries after 2 weeks to avoid excessive tannin addition. Allow oak and rose hips to remain in contact for 1 month.
  3. Cold crash until clear. Protip: Cold crashing makes rose hips sink too!
  4. Bottle. Enjoy immediately or age for 6 months to a year.
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  • Last Updated: 2025-07-16 07:46 UTC