Mead - Open Category Mead (BJCP 2008)

Top 10 Open Category Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
EBH MSB: Marcus' Stupid Bitter	5.5 gal	1.44%	11.15	1.015	1.004		extract	3919
Maple Treacle Mead	1 gal	18.29%	0	1.194	1.054		extract	3089
Sparkling Mead regular	7 gal	5.85%	0	1.050	1.005		BIAB	2166
India Pale Miodomel	3.5 gal	9.57%	43.82	1.090	1.017		Partial Mash	2108
Maple	25 gal	12.99%	0	1.132	1.033		All Grain	1739
Odens Tongue - Malt Mead	10 L	8.87%	12.47	1.081	1.013		BIAB	1698
Funky Cold Mead-ina	2.5 gal	12.39%	0	1.104	1.009		extract	1568
Doris	5 gal	10.99%	15.77	1.084	1.000		Partial Mash	1529
Mesquite Chili Mead	2 gal	12.25%	0	1.095	1.001		extract	1411
Electric Lemonade	5 gal	12.12%	0	1.092	1.000		All Grain	1379

Newest Open Category Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mead	21 L	9.58%	0	1.097	1.024		All Grain	66
Kvasir's Blood: Mead of Poetry	5.5 gal	13.4239%	0	1.105	1.003		extract	80
1350 German Mead	6 gal	10.64%	8.07	1.101	1.020		extract	203
Maple Mead	3 gal	7.33%	0	1.066	1.010		extract	143
Habanero Pineapple Mead	5 L	13.45%	0	1.102	1.000		extract	328
Mead v1.0	10 L	8.16%	0	1.063	1.001		extract	262
Sparkling Mead	5.5 gal	6.3%	0	1.064	1.016		BIAB	309
Maple Wine	3.5 gal	10.19%	0	1.082	1.004		All Grain	666
Coffeemel	5 gal	8.98%	0	1.091	1.023		All Grain	612
Dry Hopped Session Mead	5.5 gal	5.01%	0	1.038	1.000		All Grain	1076

Fermentables Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	45		Sugar	honey	2°L	35	78%	25% - 100%
Raw Honey	8		Sugar	honey	20°L	38	63%	9% - 100%
Cane Sugar	5		Sugar	sugar	0°L	46	50%	5% - 100%
Corn Sugar - Dextrose	5		Sugar	sugar	0.5°L	42	11%	1% - 29%
Maple Syrup	5		Sugar	sugar	35°L	30	48%	20% - 100%
Belgian Candi Sugar - Amber/Brown (60L)	3		Sugar	sugar	60°L	38	45%	20% - 91%
Brown Sugar	3		Sugar	sugar	15°L	45	13%	5% - 25%
Raisins (dried)	2		Fruit	fruit	0°L	29.25	4%	1% - 8%

Hops Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	4	7	31%	11% - 50%
Chinook	4	13	56%	11% - 100%
Centennial	3	10	38%	11% - 100%
Saaz	3	3.5	46%	29% - 100%
Amarillo	2	8.6	75%	50% - 100%
Citra	2	11	28%	25% - 33%

Steeping Grains Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Mangrove Jack - Mead M05	9	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Fermentis - Safale - American Ale Yeast US-05	4	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Champagne Yeast WLP715	3	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Red Star - Premier Blanc Yeast	3	Red Star	Wine	High	Low	0%	59°F	86°F
White Labs - Sweet Mead/Wine Yeast WLP720	2	White Labs	Wine	0.15	Low	75%	70°F	75°F
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safale - English Ale Yeast S-04	2	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Windsor Ale Yeast	2	Danstar	Ale	Medium	Medium	72%	64°F	70°F
Lallemand - Lalvin EC-1118	2	Lallemand	Champagne	High	High	65%	59°F	77°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Fermaid O	4	Other	Primary	1%	0% - 2%
Diammonium Phosphate (DAP)	3	Other	Primary	38%	0% - 89%
Gypsum	3	Water Agt	Mash	14%	0% - 40%
Whirlfloc	3	Fining	Boil	52%	0% - 89%
Cinnamon stick	2	Spice	Primary	57%	18% - 96%
Clove	2	Spice	Boil	21%	0% - 42%
Fermaid K	2	Other	Primary	0%	0% - 1%
Go-Ferm	2	Other	Primary	1%	0% - 2%
Lemon Zest	2	Spice	Mash	18%	3% - 33%
Slaked Lime	2	Water Agt	Mash	10%	0% - 20%