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Nott Mead

Method: All Grain
Style: Sweet Mead
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Sunday October 26th 2025

Original Gravity:

1.049

Final Gravity:

1.011

ABV (alternate):

5.0%

IBU (tinseth):

0.0

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readingsCount | number }}

Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 lb	Honey7 lb Honey		35	2	100%
7 lbs / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1.20 lb	Honey	Other	Kegging	30 days
3 g	Malic Acid	Other	Primary	0 min.
3 g	Wine Tannin	Other	Primary	0 min.
0.25 tsp	Yeast Nutrient	Other	Primary	0 min.
0.25 tsp	Yeast Energizer	Other	Primary	0 min.
0.25 tsp	Yeast Nutrient	Other	Primary	1 days
0.25 tsp	Yeast Energizer	Other	Primary	1 days
0.25 tsp	Yeast Nutrient	Other	Primary	2 days
0.25 tsp	Yeast Energizer	Other	Primary	2 days
0.25 tsp	Yeast Nutrient	Other	Primary	4 days
0.25 tsp	Yeast Energizer	Other	Primary	4 days

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 80 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
Mash Chemistry and Brewing Water Calculator

Notes

Copied 1.2 lb. backsweetening from last Hibiscus Kveik Voss Hydromel batch:
https://www.brewersfriend.com/homebrew/brewsession/522723
Copied malic acid and wine tannin from original Kveik Voss Hydromel:
https://www.brewersfriend.com/homebrew/recipe/view/1495591/kveik-voss-hydromel
Which, in turn, based it on this recipe:
https://web.archive.org/web/20211019093450/https://dointhemost.org/2020/03/06/how-to-brew-a-hydromel-mead-with-honey-character-and-a-semi-sweet-crispiness/
Did some light reading about how to determine amounts of those, since I'm bumping ABV and sweetness both relative to that recipe, but didn't find any good guidance. Figured holding them constant with the changes to this recipe will be conservative and reasonable to try for the first batch.
Nutrient schedule is our usual one, as worked out for this recipe:
https://www.brewersfriend.com/homebrew/recipe/view/638699/mead
Similarly, doing usual stabilization/backsweetening plan, as originally sourced from this:
https://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-10-26 19:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Nott Mead

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