Mead - Semi-Sweet Mead (BJCP 2008)

Top 10 Semi-Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Spiced Pear Mead	1 gal	13.61%	0	1.105	1.001		extract	5239
Til We Mead Again	5.5 gal	16.07%	0	1.129	1.006		extract	3781
Plum Mead	2 gal	10.34%	0	1.105	1.026		extract	2931
CaveMead	5 gal	14.88%	0	1.151	1.038		extract	2668
Paradisi Mead	1 gal	12.4%	0	1.126	1.031		All Grain	2426
Red Barley Mead	3.8 L	16.48%	0	1.153	1.028		Partial Mash	2405
Randy Kobelt's Recipe	5 gal	14.02%	0	1.120	1.013		Partial Mash	2061
Greybeards Ambrosia	5 gal	14.14%	0	1.144	1.036		extract	1896
Cyser (Mulling Spices)	3 gal	13.07%	0	1.133	1.033		extract	1805
Haraldr Hárfagri V.2	6 gal	13.56%	0	1.126	1.023		All Grain	1387

Newest Semi-Sweet Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	3 gal	5.94%	0	1.070	1.024		extract	14
2.5 gal mead	2.5 gal	12.22%	0	1.098	1.005		All Grain	59
Maple Mead 1222	1.75 gal	12.04%	0	1.108	1.016		BIAB	29
Winter Bochet	1 gal	5.46%	0	1.046	1.005		extract	29
Ginger Lemon Instamead	30 L	14.31%	0	1.128	1.019		All Grain	452
Trojniak 1	6 gal	14.09%	0	1.134	1.027		extract	45
Mjöd Grundhynda	10 L	11.21%	0	1.131	1.046		extract	48
Mead-ow	2 gal	11.78%	0	1.120	1.030		All Grain	83
mead a	60 L	4.79%	0	1.049	1.012		extract	87
Dry Hopped Mead	1 gal	10.13%	0	1.077	1.000		Partial Mash	139

Fermentables Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	159		Sugar	honey	2°L	35	85%	8% - 100%
Raw Honey	12		Sugar	honey	20°L	38	96%	55% - 100%
Raisins (dried)	9		Fruit	fruit	0°L	29.25	3%	1% - 7%
Brown Sugar	7		Sugar	sugar	15°L	45	50%	25% - 100%
Blueberry	6		Fruit	fruit	0°L	4.95	34%	2% - 77%
Maple Syrup	5		Sugar	sugar	35°L	30	31%	15% - 50%
Cane Sugar	4		Sugar	sugar	0°L	46	19%	8% - 42%
Corn Sugar - Dextrose	4		Sugar	sugar	0.5°L	42	31%	6% - 100%
Raspberry	3		Fruit	fruit	0°L	3.15	24%	9% - 38%
US - Honey - Sweet Clover	3	US	Sugar	honey	0°L	35	98%	96% - 100%

Hops Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Galaxy	2	14.25	67%	33% - 100%
Hallertau Mittelfruh	2	3.75	83%	67% - 100%
Nugget	2	14	75%	50% - 100%
Willamette	2	4.5	75%	50% - 100%

Steeping Grains Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Sweet Mead/Wine Yeast WLP720	19	White Labs	Wine	0.15	Low	75%	70°F	75°F
Mangrove Jack - Mead M05	16	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Wyeast - Dry Mead 4632	11	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Lallemand - Lalvin ICV D-47	10	Lallemand	Wine	High	Medium	95%	59°F	86°F
Wyeast - Sweet Mead 4184	9	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
White Labs - Champagne Yeast WLP715	5	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Fermentis - Safale - American Ale Yeast US-05	5	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Red Star - Premier Blanc Yeast	4	Red Star	Wine	High	Low	0%	59°F	86°F
Fermentis - Safale - English Ale Yeast S-04	3	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	3	Danstar	Ale	Med-High	High	77%	57°F	70°F

Other Ingredients Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	6	Fining	Boil	48%	1% - 100%
Yeast Nutrient	5	Other	Mash	51%	14% - 100%
Cinnamon stick	5	Spice	Primary	18%	0% - 51%
Fermaid K	4	Other	Mash	44%	22% - 100%
Allspice	3	Spice	Primary	5%	0% - 9%
Chalk	2	Water Agt	Mash	52%	24% - 80%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	35%	28% - 41%
Citric acid	2	Water Agt	Mash	1%	0% - 1%
Coriander Seed	2	Spice	Mash	44%	0% - 88%
Epsom Salt	2	Water Agt	Mash	20%	11% - 29%

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