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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 1905
Maple Treacle Mead
1 gal 18.29% 0 1.194 1.054
extract 1610
Sparkling Mead
11.1 gal 5.69% 0 1.045 1.001
BIAB 817
Maple
25 gal 12.99% 0 1.132 1.033
All Grain 802
India Pale Miodomel
3.5 gal 9.57% 43.82 1.090 1.017
Partial Mash 762
Guarapomel
1 gal 16.46% 4.61 1.132 1.007
All Grain 715
Doris
5 gal 10.99% 15.77 1.084 1.000
Partial Mash 639
Odens Tongue - Malt Mead
10 L 8.87% 12.47 1.081 1.013
BIAB 590
Funky Cold Mead-ina
2.5 gal 12.39% 0 1.104 1.009
extract 534
Mesquite Chili Mead
2 gal 12.25% 0 1.095 1.001
extract 253

Newest Open Category Mead Recipes

Title Size ABV IBU OG FG Color Method Views
PiMeD
8 L 5.68% 34 1.044 1.001
All Grain 9
Black Tea 2, Lemon 1, Honey 3 :;: Cucumber 3, Rasin 3
3 gal 20.11% 0 1.154 1.001
extract 9
Orange Creamcicle session mead
5 gal 7.62% 0 1.059 1.001
All Grain 34
Panimosima #1
20 L 4.54% 0.68 1.035 1.000
All Grain 21
Haffy's breakfast
20 L 12.5% 41.1 1.105 1.010
All Grain 36
Mead - Acerglyn
1 gal 12.87% 30.89 1.109 1.011
extract 37
Helga
1 gal 8.17% 0 1.063 1.001
BIAB 32
Krog's Special Sauce - 1gal TEST BATCH
1 gal 27.53% 0 1.210 1.000
extract 101
Krog's Special Sauce - Mead-Jack
5.5 gal 19.95% 0 1.153 1.001
extract 60
Mead
3.7 L 17.06% 0 1.132 1.003
BIAB 158

Fermentables Used In Open Category Mead Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Honey 25 Sugar sugar 2°L
42 73% 25% - 100%
Maple Syrup 3 Sugar sugar 35°L
30 51% 20% - 100%
Brown Sugar 3 Sugar sugar 15°L
45 34% 10% - 67%
Corn Sugar - Dextrose 2 Sugar sugar 0.5°L
46 15% 1% - 29%
Flaked Oats 1 Adjunct raw 2.2°L
33 16% 16% - 16%
American - Pilsner 1 American Grain base malt 1.8°L
37 48% 48% - 48%
Currant, black 1 Fruit fruit 0°L
4.2 42% 42% - 42%
Dry Malt Extract - Light 1 Dry Extract extract 4°L
42 44% 44% - 44%
Lactose (Milk Sugar) 1 Sugar sugar 1°L
41 7% 7% - 7%
Belgian - Pilsner 1 Belgian Grain base malt 1.6°L
37 88% 88% - 88%

Hops Used In Open Category Mead Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 2 3.5 33% 29% - 43%
Chinook 2 13 48% 11% - 100%
Cascade 2 7 32% 11% - 50%
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 - Fuggle 1 6 46% 46% - 46%
East Kent Goldings 1 5 24% 19% - 29%
Yakima Valley - 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%

Yeasts Used In Open Category Mead Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05 3 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Dry Mead 4632 2 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
Mangrove Jack - Mead M05 2 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Danstar - Windsor Ale Yeast 2 Danstar Ale Medium Medium 72% 64°F 70°F
Fermentis / Safale - Safale - Belgian Saison Ale Yeast BE-134 1 Fermentis / Safale Ale Low 90% 64°F 82°F
White Labs - Belgian Ale Yeast WLP550 1 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Wyeast - American Ale 1056 1 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Sweet Mead/Wine Yeast WLP720 1 White Labs Wine 0.15 Low 75% 70°F 75°F
- - Muntons Premium Gold 1 - Ale n/a High 78% 57°F 77°F
White Labs - Irish Ale Yeast WLP004 1 White Labs Ale Med-High Med-High 71.5% 65°F 68°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 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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