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Line 1: − [[Category:Beer Church Beers]]+ − − + − + + − + − + − + − * Kegged: + − + + + + − + − + − + − * 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.+ − Pitch with Montrechet yeast. It should be able to go fully dry.+ − + + − + − + + + − + − We do not want to prime a mead, so we will carb the mead with backpressure of CO2.+ − + − ==Photos==+
Robot: Cosmetic changes
== Overview ==
==Overview==
* Style: Dry Mead with Raspbeery and Hops
* Style: Dry Mead with Raspberry and Hops
* Codename: I didn't mead it that way
* Codename: I didn't mead it that way
* Brewmaster: Eric Stein
* Brewmaster: Eric Stein
* Type: Boiled honey, with light hopping
* Type: Boiled honey, with light hopping
* Initial Gravity: 1.???
* Initial Gravity: 1.050
* Initial pH: 4.3
* Racked Gravity: 1.???
* Racked Gravity: 1.???
* Final Gravity: 1.???
* Final Gravity: 1.???
* ABV: ?%
* ABV: ?% - projected 5.8% if 5gal, but yield was 4.6gal
* Brewed:
* Brewed: 11/11/2012
* Racked:
* Bottled: 12/18/2012
* First served: 12/21/2012
* First served:
* Last served:
* Last served:
* How much the brewmaster made this recipe up the night before the brew: 100%
== Label ==
{{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.
* boil 4.5 gal water with 6 oz of raspberries in a cheesecloth bag.
* boil 4.5 gal water.
* campden tablets to sterilize
* 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.
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 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
==Racking==
== Bottling ==
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.
* Add another pound of honey
* Pasteurized to 138F
* Transferred to sterilized growlers. Not carbonated.
==Kegging==
== 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.
==Tasting Notes==
== Photos ==
[[Category:Beer Church Beers]]
