Difference between revisions of "Mead 2012.01"
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(Created page with 'Category:Beer Church Beers ==Overview== * Style: Dry Mead with Floral Hops * Codename: I didn't mead it that way * Brewmaster: Eric Stein * Type: Boiled honey, with light ho…') |
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==Overview== | ==Overview== | ||
| − | * Style: Dry Mead with | + | * Style: Dry Mead with Raspbeery and Hops |
* Codename: I didn't mead it that way | * Codename: I didn't mead it that way | ||
* Brewmaster: Eric Stein | * Brewmaster: Eric Stein | ||
Revision as of 04:47, 11 November 2012
Overview
- Style: Dry Mead with Raspbeery and Hops
- Codename: I didn't mead it that way
- Brewmaster: Eric Stein
- Type: Boiled honey, with light hopping
- Initial Gravity: 1.???
- Racked Gravity: 1.???
- Final Gravity: 1.???
- ABV: ?%
- Brewed:
- Racked:
- Kegged:
- First served:
- Last served:
Brewing
Based on a recipe from Jason Betts. Heavily modified.
- boil 4.5 gal water with 4 oz of raspberries in a cheesecloth bag.
- campden tablets to sterilize
- Slowly add 6.5 lbs of honey (TBD type). This assumes 1.36 grav honey. While doing this stir constantly and maintain a low boil.
Once honey is totally added, boil on very low heat for a 10 minutes. Add 1/2 oz cascade aroma hops, swap out for berries. Boil another 5 minutes. Turn off heat, and chill with a wort chiller.
Top up to 5gal with distilled water.
Pitch with Montrechet yeast. It should be able to go fully dry.
Fermenting
- Primary ferment: Plastic tub
Racking
Add potassium sorbate at the racking to stop fermentation. We are racking to get rid of hop and fruit residue and to give the yeast time to settle out of the mead.
Kegging
We do not want to prime a mead, so we will carb the mead with backpressure of CO2.