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 | 6248 | |
Til We Mead Again |
5.5 gal | 16.07% | 0 | 1.129 | 1.006 | extract | 4182 | |
Plum Mead |
2 gal | 10.34% | 0 | 1.105 | 1.026 | extract | 3546 | |
CaveMead |
5 gal | 14.88% | 0 | 1.151 | 1.038 | extract | 2998 | |
Red Barley Mead |
3.8 L | 16.48% | 0 | 1.153 | 1.028 | Partial Mash | 2773 | |
Paradisi Mead |
1 gal | 12.4% | 0 | 1.126 | 1.031 | All Grain | 2728 | |
Agave Mead |
3 gal | 13.78% | 0 | 1.140 | 1.035 | All Grain | 2479 | |
Randy Kobelt's Recipe |
5 gal | 14.02% | 0 | 1.120 | 1.013 | Partial Mash | 2400 | |
Greybeards Ambrosia |
5 gal | 14.14% | 0 | 1.144 | 1.036 | extract | 2220 | |
Cyser (Mulling Spices) |
3 gal | 13.07% | 0 | 1.133 | 1.033 | extract | 2129 |
Newest Semi-Sweet Mead (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
1BBL Mead xxx |
32 gal | 15.3% | 0 | 1.140 | 1.024 | All Grain | 44 | |
Cu to Chil Ratio |
4.7 L | 11.07% | 0 | 1.130 | 1.045 | All Grain | 30 | |
Ben's High Grav Mead 1A |
2.8 gal | 20.32% | 0 | 1.180 | 1.025 | extract | 57 | |
Basic Mead |
3 gal | 14.55% | 0 | 1.117 | 1.006 | extract | 49 | |
Abeja reina |
1 gal | 11.22% | 0 | 1.114 | 1.029 | extract | 46 | |
Awesome Recipe |
5.5 gal | 5.58% | 0 | 1.057 | 1.014 | All Grain | 70 | |
Mead |
1 gal | 5.06% | 0 | 1.048 | 1.010 | Partial Mash | 110 | |
Awesome Recipe |
5 L | 8.1% | 0 | 1.082 | 1.021 | All Grain | 72 | |
Hydromel |
3 gal | 5.95% | 0 | 1.057 | 1.011 | extract | 128 | |
HIDROMIEL |
110 L | 5.23% | 0 | 1.055 | 1.015 | All Grain | 91 |
Fermentables Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Honey | 193 | Sugar | honey |
2°L
|
35 | 86% | 8% - 100% | |
Raw Honey | 26 | Sugar | honey |
20°L
|
38 | 81% | 11% - 100% | |
Raisins (dried) | 11 | Fruit | fruit |
0°L
|
29.25 | 3% | 0% - 7% | |
Blueberry | 8 | Fruit | fruit |
0°L
|
4.95 | 30% | 2% - 77% | |
Brown Sugar | 7 | Sugar | sugar |
15°L
|
45 | 50% | 25% - 100% | |
Cane Sugar | 6 | Sugar | sugar |
0°L
|
46 | 17% | 8% - 42% | |
Maple Syrup | 6 | Sugar | sugar |
35°L
|
30 | 34% | 15% - 50% | |
Strawberry | 4 | Fruit | fruit |
0°L
|
3.15 | 25% | 8% - 37% | |
US - Honey - Sweet Clover | 4 | US | Sugar | honey |
0°L
|
35 | 98% | 96% - 100% |
Northern Brewer - Wildflower Honey | 4 | US | Sugar | honey |
2°L
|
42 | 76% | 28% - 100% |
Hops Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Amarillo | 2 | 8.6 | 44% | 33% - 50% |
Cascade | 2 | 7 | 29% | 14% - 33% |
Citra | 2 | 11 | 44% | 33% - 50% |
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 | 24 | 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 | 14 | 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 |
Lallemand - Lalvin EC-1118 | 9 | Lallemand | Champagne | High | High | 65% | 59°F | 77°F |
Wyeast - Sweet Mead 4184 | 9 | Wyeast | Wine | 0.11 | Medium | 75% | 65°F | 75°F |
Lallemand - Lalvin 71B -1122 | 8 | Lallemand | Mead | High | High | 100% | 59°F | 86°F |
Fermentis - Safale - American Ale Yeast US-05 | 7 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - Champagne Yeast WLP715 | 6 | White Labs | Champagne | 0.17 | Low | 90% | 70°F | 75°F |
Red Star - Premier Blanc Yeast | 6 | Red Star | Wine | High | Low | 0% | 59°F | 86°F |
Other Ingredients Used In Semi-Sweet Mead (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Yeast Nutrient | 8 | Other | Mash | 42% | 14% - 100% |
Irish Moss | 6 | Fining | Boil | 48% | 1% - 100% |
Cinnamon stick | 6 | Spice | Boil | 20% | 0% - 51% |
Fermaid K | 5 | Other | Mash | 55% | 22% - 100% |
Hibiscus | 4 | Herb | Mash | 67% | 1% - 100% |
Allspice | 3 | Spice | Primary | 5% | 0% - 9% |
Go-Ferm | 3 | Other | Mash | 25% | 0% - 46% |
Ginger | 3 | Spice | Mash | 32% | 1% - 75% |
Fermaid O | 3 | Other | Mash | 28% | 20% - 54% |
Clove | 3 | Spice | Primary | 21% | 9% - 33% |