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%