Mead - Open Category Mead (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 3143
Maple Treacle Mead
1 gal 18.29% 0 1.194 1.054
extract 2670
Sparkling Mead regular
7 gal 5.85% 0 1.050 1.005
BIAB 1842
India Pale Miodomel
3.5 gal 9.57% 43.82 1.090 1.017
Partial Mash 1803
Maple
25 gal 12.99% 0 1.132 1.033
All Grain 1490
Guarapomel
1 gal 16.46% 4.61 1.132 1.007
All Grain 1442
Odens Tongue - Malt Mead
10 L 8.87% 12.47 1.081 1.013
BIAB 1366
Doris
5 gal 10.99% 15.77 1.084 1.000
Partial Mash 1301
Funky Cold Mead-ina
2.5 gal 12.39% 0 1.104 1.009
extract 1191
Mesquite Chili Mead
2 gal 12.25% 0 1.095 1.001
extract 1100

Newest Open Category Mead (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Sparkling Mead
5.5 gal 6.26% 0 1.064 1.016
BIAB 40
Maple Wine
3.5 gal 10.19% 0 1.082 1.004
All Grain 294
Coffeemel
5 gal 8.98% 0 1.091 1.023
All Grain 125
Dry Hopped Session Mead
5.5 gal 5.01% 0 1.038 1.000
All Grain 283
Orange Blossom Hydromel
5 gal 4.25% 0 1.043 1.011
All Grain 169
Concord 2022
5.5 gal 10.12% 0 1.092 1.015
extract 224
Bog standard mead
1 gal 10.34% 0 1.105 1.026
BIAB 306
Blood of Kings v2
5 gal 5.59% 0 1.045 1.002
extract 304
Mjød fra 1700-tallet
23 L 6.53% 54.38 1.051 1.001
extract 774
Cherry Mead
4 gal 12.16% 0 1.095 1.002
All Grain 275

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 44 Sugar honey 2°L
35 77% 25% - 100%
Cane Sugar 6 Sugar sugar 0°L
46 44% 5% - 100%
Corn Sugar - Dextrose 5 Sugar sugar 0.5°L
42 11% 1% - 29%
Raw Honey 5 Sugar honey 20°L
38 56% 9% - 100%
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%

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 8 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Fermentis - Safale - American Ale Yeast US-05 5 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
Wyeast - Dry Mead 4632 2 Wyeast Wine 0.18 Low-Med 95% 55°F 75°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

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

Name Recipes Type Use Avg. Usage Usage Range
Fermaid O 5 Other Primary 1% 0% - 3%
Whirlfloc 4 Water Agt Boil 59% 0% - 89%
Diammonium Phosphate (DAP) 3 Other Mash 38% 0% - 89%
Gypsum 3 Water Agt Mash 14% 0% - 40%
Cinnamon stick 2 Spice Primary 57% 18% - 96%
Clove 2 Spice Boil 21% 0% - 42%
Fermaid K 2 Other Mash 0% 0% - 1%
Go-Ferm 2 Other Mash 1% 0% - 2%
Lemon Zest 2 Spice Mash 18% 3% - 33%
Orange Zest 2 Spice Boil 11% 9% - 14%