Til We Mead Again - Beer Recipe - Brewer's Friend

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Til We Mead Again

422 calories 23.5 g 12 oz
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Beer Stats
Method: Extract
Style: Semi-Sweet Mead
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Efficiency: 35% (steeping grains only)
Calories: 422 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Sunday November 11th 2012
1.129
1.006
16.1%
0.0
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 5.9%
8 lb N/A - Blackberry honey8 lb Blackberry honey 42 3 47.1%
5 lb N/A - Wildflower Honey (from homebrew store)5 lb Wildflower Honey (from homebrew store) 41 6 29.4%
3 lb N/A - Rice's Clover Honey (unfiltered)3 lb Rice's Clover Honey (unfiltered) 42 1 17.6%
17 lbs / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp chalk Water Agt Boil 15 min.
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Dry Mead 4632
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Low-Med
Optimum Temp:
55 - 75 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.55 g | 18.2 qt) 4.17 16.7  
Volume increase from sugar/extract (early additions) 1.33 5.3  
Pre boil volume (equipment estimates 5.88 g | 23.5 qt) 5.5 22  
Boil off losses -0.38 -1.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.17 16.7
Equipment Profile Used: System Default
 
Notes

Version of my tried and true mead recipe for some friends who are just learning to brew. This uses 1/3 wildflower to make it more interesting than straight clover honey. I use dry malt extract as a nutrient source and chalk to buffer the pH during fermentation, as I've found this to make my batches very clean and predictable (no stuck fermentations). Typically even a strong mead as this will be very nice to drink in less than 3 months. I try to always use Wyeast Dry Mead as it is very predictable and drops ~100 gravity points, making it easy to achieve the desired final sweetness. This mead will be semi-sweet and should finish around 1.020.

Directions: Bring 3 gallons water plus malt extract to boil, add chalk & irish moss, boil 15 mins, turn off heat, add honey, steep for 10 mins, top off with water to yield full 5 gallons, chill, aerate and pitch yeast.

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  • Last Updated: 2012-11-11 22:09 UTC