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Mead - Open Category Mead



Top 10 Open Category Mead 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 2063
Maple Treacle Mead
1 gal 18.29% 0 1.194 1.054
extract 1854
India Pale Miodomel
3.5 gal 9.57% 43.82 1.090 1.017
Partial Mash 1228
Sparkling Mead
11.1 gal 5.69% 0 1.045 1.001
BIAB 1047
Maple
25 gal 12.99% 0 1.132 1.033
All Grain 921
Guarapomel
1 gal 16.46% 4.61 1.132 1.007
All Grain 831
Doris
5 gal 10.99% 15.77 1.084 1.000
Partial Mash 769
Odens Tongue - Malt Mead
10 L 8.87% 12.47 1.081 1.013
BIAB 701
Funky Cold Mead-ina
2.5 gal 12.39% 0 1.104 1.009
extract 670
Mesquite Chili Mead
2 gal 12.25% 0 1.095 1.001
extract 363

Newest Open Category Mead Recipes

Title Size ABV IBU OG FG Color Method Views
Session Mead (Hibiscus/Rose)
5 gal 5.44% 0 1.042 1.001
extract 14
Extract Kvasir
5 gal 8.88% 17.9 1.082 1.015
extract 8
Hop Botch
23 L 8.66% 0 1.066 1.000
All Grain 9
UK cloudy honey test
11.5 L 4.94% 0 1.038 1.000
All Grain 20
Awesome Recipe
5.5 gal 4.12% 0 1.032 1.000
All Grain 25
hunajakoe
9 L 5.8% 0 1.045 1.001
extract 43
Jaggery/Huckleberry Mead
4 gal 13.12% 0 1.104 1.014
extract 59
Honey Mead
5 gal 7.75% 0 1.060 1.000
All Grain 60
DBC mead
3 gal 8.95% 0 1.069 1.001
extract 55
Awesome Recipe
2 gal 17.55% 0 1.135 1.001
All Grain 73

Fermentables Used In Open Category Mead Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Honey 38 Sugar sugar 2°L
35 76% 25% - 100%
Brown Sugar 4 Sugar sugar 15°L
45 27% 5% - 67%
Maple Syrup 4 Sugar sugar 35°L
30 45% 20% - 100%
Corn Sugar - Dextrose 4 Sugar sugar 0.5°L
42 10% 1% - 29%
Flaked Oats 1 Adjunct raw 2.2°L
33 16% 16% - 16%
Maple Syrup 1 Fruit fruit 0°L
29.8 50% 50% - 50%
American - Pilsner 1 American Grain base malt 1.8°L
37 48% 48% - 48%
Maltodextrin 1 Sugar sugar 0°L
39 8% 8% - 8%
Belgian Candi Sugar - Clear/Blond (0L) 1 Sugar sugar 0°L
38 13% 13% - 13%
Dry Malt Extract - Light 1 Dry Extract extract 4°L
42 44% 44% - 44%

Hops Used In Open Category Mead Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Chinook 4 13 56% 11% - 100%
Cascade 3 7 32% 11% - 50%
Saaz 2 3.5 33% 29% - 43%
Amarillo 1 8.6 50% 50% - 50%
Pacific Gem 1 15.4 100% 100% - 100%
Magnum 1 15 25% 25% - 25%
Galena 1 13 25% 25% - 25%
Yakima Valley Hops - Fuggle 1 6 46% 46% - 46%
East Kent Goldings 1 5 24% 19% - 29%
Yakima Valley Hops - East Kent Golding 1 6.2 26% 24% - 29%

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 1 Adjunct raw 2.2°L
33 100% 100% - 100%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 100% 100% - 100%
German - Carafa I 1 German Grain roasted malt 340°L
32 100% 100% - 100%
Briess - Special Roast 1 American Grain roasted malt 40°L
33 100% 100% - 100%

Yeasts Used In Open Category Mead Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 3 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Mangrove Jack - Mead M05 3 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Wyeast - Dry Mead 4632 2 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
White Labs - Sweet Mead/Wine Yeast WLP720 2 White Labs Wine 0.15 Low 75% 70°F 75°F
Danstar - Windsor Ale Yeast 2 Danstar Ale Medium Medium 72% 64°F 70°F
White Labs - Belgian Ale Yeast WLP550 1 White Labs Ale Med-High Medium 81.5% 68°F 78°F
- - Muntons Premium Gold 1 - Ale n/a High 78% 57°F 77°F
Wyeast - American Ale 1056 1 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Brewferm - Brewferm Top 1 Brewferm Ale Medium Med/High 75% 64°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 2 Water Agt Mash 20% 0% - 40%
Whirlfloc 2 Fining Boil 78% 66% - 89%
Calcium Chloride (dihydrate) 1 Water Agt Mash 20% 20% - 20%
Table Salt 1 Water Agt Mash 20% 20% - 20%
Slaked Lime 1 Water Agt Mash 20% 20% - 20%
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