Difference between revisions of "Mead 2012.01"
| Line 17: | Line 17: | ||
* How much the brewmaster made this recipe up the night before the brew: 100% | * How much the brewmaster made this recipe up the night before the brew: 100% | ||
| − | == | + | ==Recipe== |
Based on a recipe from Jason Betts. Heavily modified. | Based on a recipe from Jason Betts. Heavily modified. | ||
* boil 4.5 gal water with 6 oz of raspberries in a cheesecloth bag. | * boil 4.5 gal water with 6 oz of raspberries in a cheesecloth bag. | ||
| − | |||
* 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. Expected: a little caramelization. | * 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. Expected: a little caramelization. | ||
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Top up to 5gal with distilled water. | Top up to 5gal with distilled water. | ||
| − | Pitch with Montrechet yeast. It should be able to go fully dry. | + | Pitch with Montrechet yeast. It should be able to go fully dry. We should clarify with sparkeloid in the carboy when we rack, leave it in only a little while, then keg it. |
Expected starting gravity: 1.043 | Expected starting gravity: 1.043 | ||
Expected final ABV: 5.8% | Expected final ABV: 5.8% | ||
| + | |||
| + | ==Brewing== | ||
==Fermenting== | ==Fermenting== | ||
Revision as of 06:09, 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:
- How much the brewmaster made this recipe up the night before the brew: 100%
Recipe
Based on a recipe from Jason Betts. Heavily modified.
- boil 4.5 gal water with 6 oz of raspberries in a cheesecloth bag.
- 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. Expected: a little caramelization.
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. We should clarify with sparkeloid in the carboy when we rack, leave it in only a little while, then keg it.
Expected starting gravity: 1.043 Expected final ABV: 5.8%
Brewing
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.