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Dry Mead - Carbonated

123.81 calories 6.65 g 330 ml
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Beer Stats
Method: Extract
Style: Dry Mead
Boil Time: 60 min
Batch Size: 1.125 liters (fermentor volume)
Pre Boil Size: 1.125 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday May 7th 2020
1.039
1.001
5.11%
0
2.58
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 g Honey150 g Honey 35 2 100%
0.15 kg / 0.00
 
Yeast
Mangrove Jack - Mead M05
Amount:
0.50 Grams
Cost:
Attenuation (custom):
97.5%
Flocculation:
Med-High
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 4 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.9 g       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 17 9 12 75 144
2 litre of Water is boiled. 2 gm of salt is added to make the Na and Chloride balanced. Cool the temperature down to 20 deg Centigrade before mixeing honey and cool down to 20 deg to pitch the honey.

Water Quality:
Here I have outlined the average values of the most important parameters related to brewing waters: 56 ppm Ca, 16.5 ppm Mg, 9.2 ppm Na, 75 ppm SO4, 11.9 ppm Cl, 218 ppm CaCo3, <0.01 ppm Fe, <0.0005 ppm Mn, 0.1 ppm Nitrate and <0.003 ppm of Nitrite, 0.0006 ppm of Copper.
144 ppm of Bicarbonet (Hco3), level 7.8 is higher than the optimum mash pH level of 5.2-5.6 level.
 
Notes

ingredients:

200 gm of honey
1.125 litre of water
0.3 gm of Yeast
Yeast nutrients

Ginger, Tea and Lemon Zest - 100ml.

Ferment at 20 deg centigrade for 7 days.

Then, Priming Sugar. with 6 gm of white sugar for 1.125 liter of Mead and bottle for 14 days.

Ready to drink~~


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  • Public: Yup, Shared
  • Last Updated: 2020-05-07 03:34 UTC
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