Blood Orange Mead - Beer Recipe - Brewer's Friend

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Blood Orange Mead

317 calories 15.4 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Mead
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Tracy Knauss
Calories: 317 calories (Per 12oz)
Carbs: 15.4 g (Per 12oz)
Created: Wednesday June 1st 2016
1.098
1.001
12.7%
0.0
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Honey7 lb Honey 42 2 100%
7 lbs / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon Sticks (3 inches) Spice Other 30 min.
2 each Orange Peel (Blood) Spice Other 30 min.
5 g Cloves (Whole) Spice Other 30 min.
4 each Blood Orange Pulp Spice Other 30 min.
1.50 tsp Yeast Nutrients Other Primary 1 hr.
1 tsp Yeast Energizer Other Primary 1 hr.
 
Yeast
Wyeast - Sweet Mead 4184
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Spring Water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 2.71 10.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 3 12  
Boil off losses -1.5 -6  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 2.71 10.8
Equipment Profile Used: System Default
 
Notes

Was going to use Wyeast Sweet Mead, but could not get it any fermentation or action showing fermentation from my starter. Ended up using Vintner's Harvest CY17 which was probably a blessing as the Mead came out wonderful.

Also used Orange Blossom Honey and mixed with spring water. I pasteurized the honey as this was native honey from the hive.

Did the Yeast Nutrients and Yeast Energizer in 3 separate steps. At the beginning, when the Mead was at 1.060 and then again at 1.030.

Degased and transfered 3 separate times for clarity. Ended up with 2.75 gallons before bottling.

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  • Last Updated: 2019-01-18 15:13 UTC