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Summer Lovin once again

221 calories 21.6 g 12 oz
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Beer Stats
Method: Extract
Style: Metheglin
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Saturday June 21st 2025
1.067
1.015
6.8%
12.3
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Honey9.5 lb Honey 35 2 100%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Leaf/Whole 10.2 Boil 30 min 12.33 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 oz Ginger Other Mash 30 min.
0.50 tsp Yeast Nutrient Other Mash 0 min.
1 tsp Irish Moss Fining Mash 0 min.
1 tsp Yeast Energizer Water Agt Mash 0 min.
1 tbsp Coriander Seed Spice Mash 0 min.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
1 Liters
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 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 (equipment estimates 4.96 g | 19.9 qt) 4.69 18.8  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 5.5 22  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 4.69 18.8
Equipment Profile Used: System Default
 
Notes

Make a yeast starter w/ some of the honey - from our hives. Peel ginger (root) - cut into strips. Boil ginger and half honey w/ hops - 20 minutes, then add yeast nutrients and I moss for the next 10 minutes. Cool to 100deg and had other 1/2 honey. Cool to 72 deg, rack of ginger and hops into primary and add yeast starter. Crush coriander seeds w/ rolling pin and add to primary. SG at start 1.075 (refractometer reading)

Robust initial fermentation! Rack and add 3/4 cup corn sugar dissolved in 3/4 cup spring water at bottling

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  • Last Updated: 2025-06-29 11:37 UTC