Mead - Dry Mead (BJCP 2008)
Top 10 Dry Mead (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Simple Dry Lemon Mead |
1 gal | 10.63% | 0 | 1.108 | 1.027 | extract | 11972 | |
| My first BOMM (mead) |
2.2 gal | 11.43% | 0 | 1.115 | 1.027 | extract | 5253 | |
| Vanilla Cinnamon Mead |
2.5 gal | 13.67% | 0 | 1.110 | 1.005 | All Grain | 4550 | |
| Session mead |
1 gal | 6.2% | 0 | 1.053 | 1.005 | All Grain | 3636 | |
| Dwarven Steam - Bourbon Vanilla Mead |
1.1 gal | 14.85% | 0 | 1.115 | 1.001 | extract | 3508 | |
| Damon Rice's Recipe |
6 gal | 14% | 0 | 1.725 | 0.997 | All Grain | 3341 | |
| KVEIK WILD FLOWER MEAD |
11 L | 8.99% | 0 | 1.070 | 1.002 | All Grain | 3077 | |
| Buckwheat Mead w/ Coffee & Cacao |
3 gal | 7.12% | 15 | 1.070 | 1.016 | extract | 3020 | |
| calamansi green tea mead |
1 gal | 3.86% | 0 | 1.042 | 1.013 | extract | 2899 | |
| Brett Mead |
4.5 L | 13.21% | 0 | 1.106 | 1.005 | BIAB | 2869 |
Newest Dry Mead (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Year 2 Dry Mead |
5.5 gal | 13.6% | 0 | 1.104 | 1.000 | BIAB | 28 | |
| Mead1 |
5 gal | 10.34% | 0 | 1.105 | 1.026 | extract | 33 | |
| Base Mead |
25 L | 4.1% | 0 | 1.038 | 1.007 | All Grain | 55 | |
| Hibiscus mead |
1 gal | 7.81% | 0 | 1.070 | 1.011 | All Grain | 52 | |
| mead the mead |
20 L | 12% | 2.66 | 1.092 | 1.001 | All Grain | 53 | |
| mead |
20 L | 10.06% | 0 | 1.102 | 1.026 | All Grain | 51 | |
| Awesome Recipe |
5 gal | 5.08% | 0 | 1.049 | 1.010 | All Grain | 62 | |
| Mead Barrel (Theoretical) |
58 gal | 8.86% | 0 | 1.090 | 1.022 | All Grain | 94 | |
| Jordgubssmjöd |
10 L | 16.04% | 0 | 1.125 | 1.002 | BIAB | 89 | |
| Virgin Mead |
5 L | 15.03% | 0 | 1.117 | 1.002 | All Grain | 62 |
Fermentables Used In Dry Mead (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Honey | 302 | Sugar | honey |
2°L
|
35 | 86% | 3% - 100% | |
| Raw Honey | 51 | Sugar | honey |
20°L
|
38 | 82% | 5% - 100% | |
| Cane Sugar | 29 | Sugar | sugar |
0°L
|
46 | 39% | 4% - 100% | |
| Northern Brewer - Wildflower Honey | 15 | US | Sugar | honey |
2°L
|
42 | 97% | 68% - 100% |
| Corn Sugar - Dextrose | 12 | Sugar | sugar |
0.5°L
|
42 | 38% | 3% - 100% | |
| Brewmaster - Honey, Orange Blossom | 11 | Sugar | honey |
1°L
|
34.8 | 94% | 43% - 100% | |
| Brown Sugar | 11 | Sugar | sugar |
15°L
|
45 | 22% | 1% - 47% | |
| Maple Syrup | 10 | Sugar | sugar |
35°L
|
30 | 40% | 3% - 100% | |
| Raisins (dried) | 9 | Fruit | fruit |
0°L
|
29.25 | 6% | 1% - 21% | |
| Honey (Buckwheat) | 7 | Sugar | honey |
2°L
|
35 | 73% | 11% - 100% |
Hops Used In Dry Mead (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 8 | 11 | 29% | 13% - 100% |
| Cascade | 6 | 7 | 37% | 25% - 75% |
| Amarillo | 5 | 8.6 | 73% | 36% - 100% |
| Centennial | 5 | 10 | 27% | 13% - 100% |
| Fuggles | 3 | 4.5 | 78% | 33% - 100% |
| Chinook | 2 | 13 | 35% | 33% - 36% |
| Hallertau Mittelfruh | 2 | 3.75 | 28% | 5% - 100% |
| Magnum | 2 | 15 | 51% | 2% - 100% |
| Mandarina Bavaria | 2 | 8.5 | 29% | 16% - 50% |
| Motueka | 2 | 7 | 41% | 11% - 100% |
Steeping Grains Used In Dry Mead (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Strawberry | 2 | Fruit | fruit |
0°L
|
3.15 | 57% | 15% - 100% |
Yeasts Used In Dry Mead (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Mangrove Jack - Mead M05 | 61 | Mangrove Jack | Mead | n/a | Med-High | 97.5% | 59°F | 86°F |
| Wyeast - Dry Mead 4632 | 30 | Wyeast | Wine | 0.18 | Low-Med | 95% | 55°F | 75°F |
| White Labs - Champagne Yeast WLP715 | 24 | White Labs | Champagne | 0.17 | Low | 90% | 70°F | 75°F |
| Lallemand - Lalvin ICV D-47 | 23 | Lallemand | Wine | High | Medium | 95% | 59°F | 86°F |
| Lallemand - Lalvin EC-1118 | 21 | Lallemand | Champagne | High | High | 65% | 59°F | 77°F |
| Lallemand - Lalvin 71B -1122 | 15 | Lallemand | Mead | High | High | 100% | 59°F | 86°F |
| Fermentis - Safale - American Ale Yeast US-05 | 12 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 11 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
| Red Star - Premier Blanc Yeast | 11 | Red Star | Wine | High | Low | 0% | 59°F | 86°F |
| White Labs - Sweet Mead/Wine Yeast WLP720 | 10 | White Labs | Wine | 0.15 | Low | 75% | 70°F | 75°F |
Other Ingredients Used In Dry Mead (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Yeast Nutrient | 24 | Water Agt | Mash | 48% | 0% - 100% |
| Fermaid K | 11 | Other | Primary | 14% | 0% - 100% |
| Fermaid O | 10 | Other | Primary | 40% | 0% - 100% |
| Gypsum | 8 | Water Agt | Mash | 18% | 0% - 50% |
| Lemon Zest | 7 | Spice | Primary | 32% | 1% - 66% |
| Epsom Salt | 7 | Water Agt | Mash | 19% | 0% - 55% |
| Yeast Energizer | 6 | Other | Mash | 28% | 3% - 50% |
| Go-Ferm | 6 | Other | Mash | 54% | 19% - 100% |
| Wyeast - Beer Nutrient | 5 | Water Agt | Mash | 100% | 100% - 100% |
| Campden Tablets | 5 | Water Agt | Mash | 43% | 14% - 99% |
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