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Mead - Dry Mead



Top 10 Dry Mead Recipes

Title Size ABV IBU OG FG Color Method Views
#77 Kveik Sparkling Mead
1.9 gal 8.71% 14.11 1.070 1.004
extract 4343
My first BOMM (mead)
2.2 gal 11.43% 0 1.115 1.027
extract 2839
Simple Dry Lemon Mead
1 gal 10.63% 0 1.108 1.027
extract 2397
Vanilla Cinnamon Mead
2.5 gal 13.67% 0 1.110 1.005
All Grain 2074
Damon Rice's Recipe
6 gal 14% 0 1.725 0.997
All Grain 1704
Session mead
1 gal 6.2% 0 1.053 1.005
All Grain 1430
5 abv mead
4.9 gal 5.11% 51.97 1.040 1.001
BIAB 1368
cyser
5 gal 9.12% 0 1.087 1.018
BIAB 1247
calamansi green tea mead
1 gal 3.86% 0 1.042 1.013
extract 1227
Buckwheat Mead w/ Coffee & Cacao
3 gal 7.12% 15 1.070 1.016
extract 1170

Newest Dry Mead Recipes

Title Size ABV IBU OG FG Color Method Views
Max Light One
6 gal 4.33% 0 1.033 1.000
extract 8
Mead
1 gal 16.33% 0 1.126 1.002
extract 8
Awesome Recipe
5.5 gal 0.45% 0 1.005 1.001
Partial Mash 12
Vikings Blood
2 gal 11.38% 0 1.090 1.004
extract 28
Skeeter Pee
6 gal 9.36% 0 1.069 1.000
All Grain 27
Mead
2.5 gal 5.44% 0 1.042 1.001
extract 16
Hopped Session Mead
13 L 4.82% 21.15 1.043 1.006
extract 30
Awesome Recipe
5.5 gal 10.32% 0 1.081 1.002
extract 20
First Melomel
6 L 8.28% 0 1.063 1.000
extract 17
Willy Sparkling Mead
5 L 9.99% 0 1.077 1.001
All Grain 20

Fermentables Used In Dry Mead Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Honey 122 Sugar sugar 2°L
42 89% 8% - 100%
Cane Sugar 9 Sugar sugar 0°L
46 33% 6% - 100%
Corn Sugar - Dextrose 5 Sugar sugar 0.5°L
46 29% 3% - 100%
Dry Malt Extract - Light 5 Dry Extract extract 4°L
42 26% 5% - 100%
Blackberry 4 Fruit fruit 0°L
3.6 29% 16% - 43%
Raspberry 3 Fruit fruit 0°L
3.15 29% 22% - 39%
Candi Syrup - Belgian Candi Syrup - Amber (40L) 3 Sugar sugar 40°L
32 51% 24% - 79%
Brown Sugar 3 Sugar sugar 15°L
45 30% 14% - 47%
Raspberry, red 2 Fruit fruit 0°L
2.3 14% 14% - 15%
Blueberry 2 Fruit fruit 0°L
4.95 18% 14% - 23%

Hops Used In Dry Mead Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 5 7 44% 25% - 100%
Amarillo 2 8.6 67% 50% - 100%
Citra 2 11 13% 13% - 13%
Centennial 2 10 13% 13% - 13%
Motueka 1 7 100% 100% - 100%
Loral 1 11.75 50% 50% - 50%
Huell Melon 1 7.2 100% 100% - 100%
First Gold 1 7.5 33% 17% - 50%
Domestic Hallertau 1 3.9 100% 100% - 100%
Bravo 1 15.5 100% 100% - 100%

Steeping Grains Used In Dry Mead 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%
Apricot 1 Fruit fruit 0°L
4.05 100% 100% - 100%
Pomegranate 1 Fruit fruit 0°L
5.2 40% 40% - 40%
Banana 1 Fruit fruit 0°L
7.65 56% 56% - 56%
Blueberry 1 Fruit fruit 0°L
4.95 60% 60% - 60%
Peach 1 Fruit fruit 0°L
4.05 30% 30% - 30%

Yeasts Used In Dry Mead Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Dry Mead 4632 16 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
White Labs - Champagne Yeast WLP715 15 White Labs Champagne 0.17 Low 90% 70°F 75°F
Mangrove Jack - Mead M05 13 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Wyeast - Sweet Mead 4184 4 Wyeast Wine 0.11 Medium 75% 65°F 75°F
Wyeast - Belgian Strong Ale 1388 3 Wyeast Ale 0.12 Low 76% 64°F 80°F
Fermentis / Safale - Safale - American Ale Yeast US-05 3 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Mangrove Jack - Craft Series Cider Yeast 3 Mangrove Jack Cider n/a High 78% 64°F 75°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 2 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - Sweet Mead/Wine Yeast WLP720 2 White Labs Wine 0.15 Low 75% 70°F 75°F
White Labs - Abbey Ale Yeast WLP530 1 White Labs Ale High Med-High 77.5% 66°F 72°F

Other Ingredients Used In Dry Mead Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 2 Water Agt Boil 9% 6% - 13%
Irish Moss 2 Fining Boil 10% 1% - 20%
Calcium Chloride 1 Water Agt Boil 6% 6% - 6%
Tartaric acid 1 Water Agt Primary 33% 33% - 33%
Epsom Salt 1 Water Agt Mash 55% 55% - 55%
Lye 1 Water Agt Mash 45% 45% - 45%
Chalk 1 Water Agt Boil 80% 80% - 80%

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