Difference between revisions of "Mead 2012.01"
Jump to navigation
Jump to search
(→Label) |
m (Robot: Cosmetic changes) |
||
| Line 1: | Line 1: | ||
| − | + | == Overview == | |
| − | ==Overview== | ||
* Style: Dry Mead with Raspberry and Hops | * Style: Dry Mead with Raspberry and Hops | ||
| Line 20: | Line 19: | ||
{{Template:BeerLabel|brewmaster=Eric Stein|abv_percentage=~6.8|name=I Didn't Mead it That Way|team=Ryan Pierce, Tucker Tomlinson|blurb=A session mead, boiled with hops and crushed fresh raspberries. Notes of peach & beer, with a bit of a beery, winey undertone.}} | {{Template:BeerLabel|brewmaster=Eric Stein|abv_percentage=~6.8|name=I Didn't Mead it That Way|team=Ryan Pierce, Tucker Tomlinson|blurb=A session mead, boiled with hops and crushed fresh raspberries. Notes of peach & beer, with a bit of a beery, winey undertone.}} | ||
| − | ==Brewing== | + | == Brewing == |
Based on a recipe from Jason Betts. Heavily modified. | Based on a recipe from Jason Betts. Heavily modified. | ||
| Line 27: | Line 26: | ||
* Add 6.5 lbs of honey (Clover type). This assumes 1.36 grav honey. | * Add 6.5 lbs of honey (Clover type). This assumes 1.36 grav honey. | ||
* Boiled 6 oz crushed raspberries for 13 minutes. | * Boiled 6 oz crushed raspberries for 13 minutes. | ||
| − | * Add honey and hops. | + | * Add honey and hops. Boil another 7 minutes. |
* Chill with wort chiller to 70F. | * Chill with wort chiller to 70F. | ||
Top up to 5gal with distilled water. | Top up to 5gal with distilled water. | ||
| − | Pitched with Montrechet yeast. | + | Pitched with Montrechet yeast. It should be able to go fully dry. |
Expected starting gravity: 1.043 | Expected starting gravity: 1.043 | ||
Expected final ABV: 5.8% | Expected final ABV: 5.8% | ||
| − | ==Fermenting== | + | == Fermenting == |
* Primary ferment: Plastic tub | * Primary ferment: Plastic tub | ||
* Temperature set point: 60F | * Temperature set point: 60F | ||
| − | ==Bottling== | + | == Bottling == |
* Add another pound of honey | * Add another pound of honey | ||
| Line 48: | Line 47: | ||
* Transferred to sterilized growlers. Not carbonated. | * Transferred to sterilized growlers. Not carbonated. | ||
| − | ==Tasting Notes== | + | == Tasting Notes == |
Tastes middling between beer, wine, and mead. It's got a vague cidery flavor. A little sweet. Most people very much enjoy it. The hops stand out more than the Raspberry does. | Tastes middling between beer, wine, and mead. It's got a vague cidery flavor. A little sweet. Most people very much enjoy it. The hops stand out more than the Raspberry does. | ||
| − | ==Photos== | + | == Photos == |
| + | |||
| + | [[Category:Beer Church Beers]] | ||
Latest revision as of 00:15, 18 March 2014
Overview
- Style: Dry Mead with Raspberry and Hops
- Codename: I didn't mead it that way
- Brewmaster: Eric Stein
- Type: Boiled honey, with light hopping
- Initial Gravity: 1.050
- Initial pH: 4.3
- Racked Gravity: 1.???
- Final Gravity: 1.???
- ABV: ?% - projected 5.8% if 5gal, but yield was 4.6gal
- Brewed: 11/11/2012
- Bottled: 12/18/2012
- First served: 12/21/2012
- Last served:
- How much the brewmaster made this recipe up the night before the brew: 100%
Label
Brewing
Based on a recipe from Jason Betts. Heavily modified.
- boil 4.5 gal water.
- Add 6.5 lbs of honey (Clover type). This assumes 1.36 grav honey.
- Boiled 6 oz crushed raspberries for 13 minutes.
- Add honey and hops. Boil another 7 minutes.
- Chill with wort chiller to 70F.
Top up to 5gal with distilled water.
Pitched with Montrechet yeast. It should be able to go fully dry.
Expected starting gravity: 1.043 Expected final ABV: 5.8%
Fermenting
- Primary ferment: Plastic tub
- Temperature set point: 60F
Bottling
- Add another pound of honey
- Pasteurized to 138F
- Transferred to sterilized growlers. Not carbonated.
Tasting Notes
Tastes middling between beer, wine, and mead. It's got a vague cidery flavor. A little sweet. Most people very much enjoy it. The hops stand out more than the Raspberry does.