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Fermentables Used In Open Category Mead Recipes

Name Recipes Avg. Usage Usage Range
Honey 40 78% 25% - 100%
Brown Sugar 4 27% 5% - 67%
Maple Syrup 4 45% 20% - 100%
Corn Sugar - Dextrose 4 10% 1% - 29%
Cane Sugar 2 56% 13% - 100%
American - Caramel / Crystal 90L 1 10% 10% - 10%
Molasses 1 20% 20% - 20%
Belgian Candi Sugar - Amber/Brown (60L) 1 25% 25% - 25%
Flaked Oats 1 16% 16% - 16%
Maple Syrup 1 50% 50% - 50%
American - Pilsner 1 48% 48% - 48%
Maltodextrin 1 8% 8% - 8%
Belgian Candi Sugar - Clear/Blond (0L) 1 13% 13% - 13%
Dry Malt Extract - Light 1 44% 44% - 44%
Raisins (dried) 1 1% 1% - 1%
Honey (Buckwheat) 1 39% 39% - 39%
Belgian - Pilsner 1 88% 88% - 88%
Blueberry 1 9% 9% - 9%
Dry Malt Extract - Amber 1 50% 50% - 50%
Orange 1 8% 8% - 8%
United Kingdom - Malted Naked Oats 1 17% 17% - 17%
Mango 1 11% 11% - 11%
Dry Malt Extract - Wheat 1 6% 6% - 6%
Briess - DME Bavarian Wheat 1 63% 63% - 63%
Lactose (Milk Sugar) 1 7% 7% - 7%
Liquid Malt Extract - Light 1 44% 44% - 44%
Candi Syrup - Belgian Candi Syrup - D-180 1 17% 17% - 17%
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