Mead - Semi-Sweet Mead (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 6012
Til We Mead Again
5.5 gal 16.07% 0 1.129 1.006
extract 4073
Plum Mead
2 gal 10.34% 0 1.105 1.026
extract 3339
CaveMead
5 gal 14.88% 0 1.151 1.038
extract 2892
Red Barley Mead
3.8 L 16.48% 0 1.153 1.028
Partial Mash 2659
Paradisi Mead
1 gal 12.4% 0 1.126 1.031
All Grain 2632
Randy Kobelt's Recipe
5 gal 14.02% 0 1.120 1.013
Partial Mash 2282
Greybeards Ambrosia
5 gal 14.14% 0 1.144 1.036
extract 2130
Agave Mead
3 gal 13.78% 0 1.140 1.035
All Grain 2087
Cyser (Mulling Spices)
3 gal 13.07% 0 1.133 1.033
extract 2031

Newest Semi-Sweet Mead (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Mango Melomel
3.7 L 16% 0 1.122 1.000
All Grain 42
Sammy Semi-Sweet Mead
1 gal 11.32% 0 1.102 1.015
extract 47
Mead
13 L 14.45% 0 1.112 1.002
All Grain 45
Mead
15 L 12.52% 0 1.097 1.002
All Grain 35
Mead
15 L 12.52% 0 1.097 1.002
All Grain 41
2024 mead
2.4 gal 7.01% 0 1.071 1.018
All Grain 68
Mead
5.5 gal 16.13% 0 1.138 1.035
All Grain 56
Mead
1 gal 8.37% 0 1.085 1.021
All Grain 70
Mead 11%
1380 L 10.69% 0 1.101 1.019
All Grain 85
Franks Viking Blood
5.5 gal 10.07% 0 1.102 1.026
All Grain 102

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 181 Sugar honey 2°L
35 86% 8% - 100%
Raw Honey 20 Sugar honey 20°L
38 83% 11% - 100%
Raisins (dried) 11 Fruit fruit 0°L
29.25 3% 0% - 7%
Brown Sugar 7 Sugar sugar 15°L
45 50% 25% - 100%
Blueberry 7 Fruit fruit 0°L
4.95 31% 2% - 77%
Cane Sugar 6 Sugar sugar 0°L
46 17% 8% - 42%
Maple Syrup 6 Sugar sugar 35°L
30 34% 15% - 50%
Orange 4 Fruit fruit 0°L
4.1 24% 9% - 63%
Corn Sugar - Dextrose 4 Sugar sugar 0.5°L
42 31% 6% - 100%
Strawberry 4 Fruit fruit 0°L
3.15 30% 8% - 57%

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

Name Recipes Average AA Avg. Usage Usage Range
Cascade 2 7 29% 14% - 33%
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
Mangrove Jack - Mead M05 21 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
White Labs - Sweet Mead/Wine Yeast WLP720 19 White Labs Wine 0.15 Low 75% 70°F 75°F
Lallemand - Lalvin ICV D-47 13 Lallemand Wine High Medium 95% 59°F 86°F
Wyeast - Dry Mead 4632 11 Wyeast Wine 0.18 Low-Med 95% 55°F 75°F
Wyeast - Sweet Mead 4184 10 Wyeast Wine 0.11 Medium 75% 65°F 75°F
Lallemand - Lalvin EC-1118 7 Lallemand Champagne High High 65% 59°F 77°F
White Labs - Champagne Yeast WLP715 6 White Labs Champagne 0.17 Low 90% 70°F 75°F
Fermentis - Safale - American Ale Yeast US-05 6 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Red Star - Premier Blanc Yeast 6 Red Star Wine High Low 0% 59°F 86°F
Fermentis - Safale - English Ale Yeast S-04 5 Fermentis / Safale Ale .0975 High 75% 54°F 77°F

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

Name Recipes Type Use Avg. Usage Usage Range
Yeast Nutrient 7 Other Mash 42% 14% - 100%
Irish Moss 6 Fining Boil 48% 1% - 100%
Cinnamon stick 6 Spice Mash 20% 0% - 51%
Fermaid K 5 Other Primary 55% 22% - 100%
Allspice 3 Spice Mash 5% 0% - 9%
Hibiscus 3 Herb Boil 55% 1% - 100%
Go-Ferm 3 Other Mash 25% 0% - 46%
Ginger 3 Spice Primary 32% 1% - 75%
Fermaid O 3 Other Mash 28% 20% - 54%
Clove 3 Spice Mash 21% 9% - 33%

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