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This is a Farmhouse

270 calories 13.4 g 12 oz
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Beer Stats
Method: Extract
Style: Metheglin
Boil Time: 15 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Meadist
Calories: 270 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
URL: http://meadist.com/making-mead/mead-recipes/saison-mead-recipe/
Created: Sunday August 13th 2017
1.084
1.001
10.9%
9.4
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Honey6 lb Honey 42 2 100%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 9.43 50%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Dry Hop 0 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Primary --
1 each Lemon Flavor Primary --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.95 g | 11.8 qt) 3.28 13.1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 3.41 g | 13.7 qt) 3.75 15  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 3.28 13.1
Equipment Profile Used: System Default
 
Notes
  1. In a large brew pot, boil 3 gallons of water.

  2. With the pot removed from the burner, add 2 lbs honey. Make sure to stir the water so the honey dissolves completely and doesn’t burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.

  3. As the liquid starts boiling again, add 1/2 0z Saaz pellet hops, boil for 15 minutes then add another ½ oz Saaz hops for another 15 min.

  4. At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Add and dissolve the remaining 4 lbs of honey along with the juice of one lemon.

  5. Add the must to a primary fermenter, aerate the heck out of it, and pitch the yeast.

  6. Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.

  7. After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.

  8. Add the remaining 1 oz of hops in a muslin bag to the secondary.
    After 2 weeks, re-rack, then let age for 4 months (age through the summer).

  9. Dissolve the corn sugar in 1 cup warm water and add to carboy.

  10. Fill sanitized bottles and let age for another 2 weeks.
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  • Last Updated: 2017-08-13 17:24 UTC