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Mead - Dry Mead



Top 10 Dry Mead Recipes

Title Size ABV IBU OG FG Color Method Views
My first BOMM (mead)
2.2 gal 11.43% 0 1.115 1.027
extract 2890
Simple Dry Lemon Mead
1 gal 10.63% 0 1.108 1.027
extract 2563
Vanilla Cinnamon Mead
2.5 gal 13.67% 0 1.110 1.005
All Grain 2148
Damon Rice's Recipe
6 gal 14% 0 1.725 0.997
All Grain 1731
Session mead
1 gal 6.2% 0 1.053 1.005
All Grain 1477
cyser
5 gal 9.12% 0 1.087 1.018
BIAB 1285
calamansi green tea mead
1 gal 3.86% 0 1.042 1.013
extract 1256
Buckwheat Mead w/ Coffee & Cacao
3 gal 7.12% 15 1.070 1.016
extract 1209
Bryan Buono's Recipe 3
5 gal 10% 0 1.073 1.018
extract 1175
Brett Mead
4.5 L 13.21% 0 1.106 1.005
BIAB 1076

Newest Dry Mead Recipes

Title Size ABV IBU OG FG Color Method Views
Mead
9 L 5.75% 0 1.058 1.015
extract 3
Barrel-Aged Mead Spritzer (Oktoberfest)
5.5 gal 4.04% 0 1.034 1.003
extract 4
Awesome Recipe
4 gal 4.17% 0 1.032 1.001
All Grain 6
Awesome Recipe
4 gal 4.08% 0 1.032 1.000
All Grain 8
Mead
2 gal 8.23% 0 1.063 1.000
extract 14
Sparkling Mead
5.25 gal 6.21% 0 1.048 1.001
extract 13
Simple Session Mead
5.5 gal 5.48% 0 1.042 1.000
extract 29
Thai Mead
4 L 8.84% 0 1.079 1.012
extract 24
Mead
4.4 gal 11.13% 0 1.086 1.001
All Grain 33
Session summer mead
10 L 4.59% 0 1.035 1.000
BIAB 16

Fermentables Used In Dry Mead Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Honey 127 Sugar sugar 2°L
42 89% 8% - 100%
Cane Sugar 9 Sugar sugar 0°L
46 33% 6% - 100%
Blackberry 5 Fruit fruit 0°L
3.6 28% 16% - 43%
Corn Sugar - Dextrose 5 Sugar sugar 0.5°L
42 29% 3% - 100%
Dry Malt Extract - Light 4 Dry Extract extract 4°L
42 29% 5% - 100%
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 3 Fruit fruit 0°L
3.15 29% 22% - 39%
Candi Syrup - Belgian Candi Syrup - D-90 2 Sugar sugar 90°L
32 10% 10% - 10%
Honey (Buckwheat) 2 Sugar sugar 2°L
42 95% 90% - 100%

Hops Used In Dry Mead Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 4 7 38% 25% - 75%
Amarillo 2 8.6 67% 50% - 100%
Citra 2 11 13% 13% - 13%
Centennial 2 10 13% 13% - 13%
Saaz 1 3.5 50% 29% - 71%
Nelson Sauvin 1 12.5 100% 100% - 100%
Motueka 1 7 100% 100% - 100%
Loral 1 11.75 50% 50% - 50%
Huell Melon 1 7.2 100% 100% - 100%
Hallertau Blanc 1 10 100% 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
White Labs - Champagne Yeast WLP715 16 White Labs Champagne 0.17 Low 90% 70°F 75°F
Wyeast - Dry Mead 4632 16 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
Mangrove Jack - Mead M05 13 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Fermentis / Safale - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ale .095 Medium 81% 54°F 77°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
White Labs - Sweet Mead/Wine Yeast WLP720 3 White Labs Wine 0.15 Low 75% 70°F 75°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 - 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 (dihydrate) 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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