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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 10684
My first BOMM (mead)
2.2 gal 11.43% 0 1.115 1.027
extract 4386
Vanilla Cinnamon Mead
2.5 gal 13.67% 0 1.110 1.005
All Grain 3834
Session mead
1 gal 6.2% 0 1.053 1.005
All Grain 2816
Damon Rice's Recipe
6 gal 14% 0 1.725 0.997
All Grain 2597
calamansi green tea mead
1 gal 3.86% 0 1.042 1.013
extract 2248
Buckwheat Mead w/ Coffee & Cacao
3 gal 7.12% 15 1.070 1.016
extract 2179
Brett Mead
4.5 L 13.21% 0 1.106 1.005
BIAB 2178
KVEIK WILD FLOWER MEAD
11 L 8.99% 0 1.070 1.002
All Grain 2075
Dwarven Steam - Bourbon Vanilla Mead
1.1 gal 14.85% 0 1.115 1.001
extract 2050

Newest Dry Mead (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
MEAD
160 L 8.03% 5.44 1.076 1.015
All Grain 65
Hydromel à la cannelle
10 L 13.8% 0 1.107 1.002
All Grain 16
Honey Addition (2 Barrels)
114 gal 5.44% 0 1.055 1.014
All Grain 31
Dry Show Mead
5.5 gal 8.19% 0 1.064 1.001
extract 31
Awesome Recipe
10 L 8.19% 9.5 1.083 1.021
extract 23
Apple Mead
3 gal 14.44% 0 1.110 1.000
All Grain 141
Awesome Recipe
3 gal 5.71% 0 1.058 1.015
All Grain 72
Ginger Mead
4.5 L 12.52% 0 1.097 1.002
All Grain 94
Mulled orange mead
8 L 12.19% 0 1.119 1.026
All Grain 45
Dandelion Mead
5 gal 12.57% 0 1.101 1.005
Partial Mash 46

Fermentables Used In Dry Mead (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 257 Sugar honey 2°L
35 86% 3% - 100%
Cane Sugar 27 Sugar sugar 0°L
46 38% 4% - 100%
Raw Honey 25 Sugar honey 20°L
38 82% 5% - 100%
Corn Sugar - Dextrose 11 Sugar sugar 0.5°L
42 32% 3% - 100%
Northern Brewer - Wildflower Honey 9 US Sugar honey 2°L
42 99% 92% - 100%
Brown Sugar 9 Sugar sugar 15°L
45 22% 1% - 47%
US - Apple juice 7 US Fruit juice 1°L
5.8 49% 20% - 97%
Honey (Buckwheat) 7 Sugar honey 2°L
35 73% 11% - 100%
Raisins (dried) 6 Fruit fruit 0°L
29.25 7% 2% - 21%
Maple Syrup 6 Sugar sugar 35°L
30 33% 4% - 69%

Hops Used In Dry Mead (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 7 11 23% 13% - 50%
Cascade 6 7 37% 25% - 75%
Centennial 5 10 27% 13% - 100%
Amarillo 4 8.6 67% 36% - 100%
Chinook 2 13 35% 33% - 36%
Fuggles 2 4.5 67% 33% - 100%
Magnum 2 15 51% 2% - 100%
Mandarina Bavaria 2 8.5 29% 16% - 50%
Motueka 2 7 41% 11% - 100%
Nelson Sauvin 2 12.5 100% 100% - 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 44 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Wyeast - Dry Mead 4632 28 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
White Labs - Champagne Yeast WLP715 22 White Labs Champagne 0.17 Low 90% 70°F 75°F
Lallemand - Lalvin EC-1118 14 Lallemand Champagne High High 65% 59°F 77°F
Lallemand - Lalvin ICV D-47 11 Lallemand Wine High Medium 95% 59°F 86°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Red Star - Premier Blanc Yeast 9 Red Star Wine High Low 0% 59°F 86°F
Lallemand - Lalvin 71B -1122 9 Lallemand Mead High High 100% 59°F 86°F
Lallemand - LALBREW┬« VOSS KVEIK ALE YEAST 6 Lallemand Ales High High 80% 77°F 104°F
Wyeast - Sweet Mead 4184 6 Wyeast Wine 0.11 Medium 75% 65°F 75°F

Other Ingredients Used In Dry Mead (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Yeast Nutrient 17 Other Boil 43% 0% - 100%
Lemon Zest 7 Spice Boil 22% 1% - 50%
Gypsum 7 Water Agt Mash 13% 0% - 29%
Epsom Salt 7 Water Agt Mash 19% 0% - 55%
Fermaid O 5 Other Mash 43% 1% - 100%
Go-Ferm 5 Other Other 56% 19% - 100%
Fermaid K 5 Other Primary 9% 0% - 44%
Campden Tablets 5 Water Agt Mash 56% 14% - 99%
Wyeast - Beer Nutrient 5 Water Agt Mash 100% 100% - 100%
Yeast Energizer 4 Other Mash 23% 3% - 50%

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