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MEAD Base Recipe

Brewer: Barry Tingleff Email: -
Beer: MEAD Base Recipe Style: Traditional Mead
Type: Extract Size: 12 gallons
Color:
0 HCU (~0 SRM)
Bitterness: 1 IBU
OG: 1.105 FG: 1.015
Alcohol: 11.6% v/v (9.1% w/w)
Water: All water is RO
Boil: 15 minutes SG 1.105 12 gallons
30 lb. Arizona Honey (freshest available)
Add 1 tbl. Irish moss, 1 teaspoon yeast energizer & 1 teaspoon yeast nutrient & 1 tbl. bee pollen to boiling water. Cut off burner & add honey. Rest at 160-170°F for 15 min., thru counter flow chiller to carboys. Any 1/2 oz. of hops will do, for antiseptic purpose only, not bitterness.
Hops: .5 oz. Cascade (6% AA, 15 min.)
Yeast: 1000 ml. starter of Lalvin D-47
Log: Hold at 65-75° until down to 1.015, rack to secondary & add sparkolloid (12 tsp. in boiling water), wait to clarify & Rack to Corney.
Carbonation: 3.5 volumes Keg: 19.6 psi @ 35°F

Recipe posted 12/31/12.