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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 2686
Maple Treacle Mead
1 gal 18.29% 0 1.194 1.054
extract 2400
India Pale Miodomel
3.5 gal 9.57% 43.82 1.090 1.017
Partial Mash 1623
Sparkling Mead regular
7 gal 5.85% 0 1.050 1.005
BIAB 1595
Maple
25 gal 12.99% 0 1.132 1.033
All Grain 1310
Guarapomel
1 gal 16.46% 4.61 1.132 1.007
All Grain 1249
Odens Tongue - Malt Mead
10 L 8.87% 12.47 1.081 1.013
BIAB 1160
Doris
5 gal 10.99% 15.77 1.084 1.000
Partial Mash 1106
Funky Cold Mead-ina
2.5 gal 12.39% 0 1.104 1.009
extract 1002
Mesquite Chili Mead
2 gal 12.25% 0 1.095 1.001
extract 827

Newest Open Category Mead (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Concord 2022
5.5 gal 10.12% 0 1.092 1.015
extract 43
Bog standard mead
1 gal 10.34% 0 1.105 1.026
BIAB 55
Blood of Kings v2
5 gal 5.59% 0 1.045 1.002
extract 95
Mjød fra 1700-tallet
23 L 6.53% 54.38 1.051 1.001
extract 374
Cherry Mead
4 gal 12.16% 0 1.095 1.002
All Grain 84
ThreeBarrelBrewery Mead
18 L 5.49% 2.5 1.042 1.001
All Grain 146
Smash Water (Tangerine Ranch Water)
17.5 gal 6.54% 0 1.058 1.009
All Grain 265
Awesome Recipe
5 gal 17.82% 0 1.172 1.036
All Grain 184
Electric Lemonade
5 gal 12.12% 0 1.092 1.000
All Grain 294
Bochet
1.4 gal 17.02% 0 1.173 1.043
extract 186

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 42 Sugar honey 2°L
35 76% 25% - 100%
Cane Sugar 5 Sugar sugar 0°L
46 52% 13% - 100%
Corn Sugar - Dextrose 5 Sugar sugar 0.5°L
42 11% 1% - 29%
Brown Sugar 4 Sugar sugar 15°L
45 27% 5% - 67%
Maple Syrup 4 Sugar sugar 35°L
30 45% 20% - 100%
Belgian Candi Sugar - Amber/Brown (60L) 3 Sugar sugar 60°L
38 45% 20% - 91%
Raw Honey 3 Sugar honey 20°L
38 33% 9% - 50%

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%
Amarillo 2 8.6 75% 50% - 100%
Citra 2 11 28% 25% - 33%
Saaz 2 3.5 33% 29% - 43%

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 7 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
Fermentis - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°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
Wyeast - Dry Mead 4632 2 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
Danstar - Windsor Ale Yeast 2 Danstar Ale Medium Medium 72% 64°F 70°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 4 Water Agt Boil 59% 0% - 89%
Gypsum 3 Water Agt Mash 14% 0% - 40%
Clove 2 Spice Boil 21% 0% - 42%
Diammonium Phosphate (DAP) 2 Other Mash 44% 0% - 89%
Fermaid K 2 Other Primary 0% 0% - 1%
Fermaid O 2 Other Primary 2% 0% - 3%
Lemon Zest 2 Spice Mash 18% 3% - 33%
Orange Zest 2 Spice Boil 11% 9% - 14%
Slaked Lime 2 Water Agt Mash 10% 0% - 20%