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MEAD Base Recipe
| Brewer: | Barry Tingleff | Email: | - | |||||
| Beer: | MEAD Base Recipe | Style: | Traditional Mead | |||||
| Type: | Extract | Size: | 12 gallons | |||||
| Color: |
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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.
