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Key Lime Mead
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Dry Mead
|
6 Gallons |
27.85 |
6.027 |
12.5 |
0 |
4.9 °L
|
881 |
0 |
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| Boil
Size: 7.38 Gallons |
Boil Time: N/A |
Boil Gravity: 27.9 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2021 7:58 PM |
Notes: MeadMakr
The MeadMakr BatchBuildr
Have you ever wondered exactly how much honey you need to make a batch of mead? Or how much nutrient you need and how to dose your must? The MeadMakr BatchBuildr is here to the rescue.
Simply use the sliders to select the batch volume you want to make, the target alcohol by volume for your mead, and your desired sweetness level. The BatchBuildr will provide your target original gravity (OG) and an estimate for the amount of honey you will need to make the batch.
The amount of honey may very depending on your honey's sugar content (the BatchBuildr assumes a 79.6% sugar content). For consistency between batches, ensure the target original gravity and vary the honey content slightly as needed to meet the OG.
MeadMakr BatchBuildr v1.3.0
Change Log
Units: US Customary Metric
Batch Volume
min: 1 gal
max: 20 gal
6 Gallons
Yeast ABV
min: 0%
max: 20%
ABV: 12%
Sweetness
min: 1.000 Dry
max: 1.050 Sweet
Dry FG = 1.01
Nitrogen Requirement
Medium
Nutrient Regime
Fermaid O (TOSNA 2.0)
Fermaid K / DAP (20%:80% YAN to US legal limit)
Fermaid O / Fermaid K / DAP (Travis Blount-Elliott's)
* Want to tailor your own SNA? Check out the advanced SNA calculator.
Batch Specs
Target OG: 1.1 Starting Brix: 23.7 YAN Provided: 213.3
Ingredients
Honey Needed: 17.1lbs
Dry Yeast Minimum Weight: 12g
# Dry Yeast Packet(s): 3 (15g yeast) Go-ferm: 18.75g
Fermaid O: 10.2g
Fermaid K: 11.4g
DAP: 9.9g
General Instructions
1. Clean and sanitize everything that will come into contact with your must.
2. Dissolve honey in small amount of water (leave room to add additional water to reach batch volume).
3. Add water to your batch volume minus volume for rehydration.
4. Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.
5. Rehydrate, temper and pitch yeast per Go-Ferm rehydration instructions below.
6. Record speci c gravity and temperature for future reference.
7. Apply airlock. Ferment per your yeast temperature specs. Low 60 deg F is su cient for most wine yeasts.
8. Degas twice per day for rst week of fermentation.
9. Dose nutrients per nutrient protocol instructions below.
10. Rack when yeast is done fermenting, as evidenced by no drop in SG for two full weeks. Also rack within 3 weeks of sediment layer forming on the bottom of an aging vessel to avoid sur lie or autolysis avors.
11. When mead clears, bottle and enjoy. After 2-3 months, mead should be ready to drink.
Go-Ferm Rehydration Procedure
For 3 packet(s) yeast, dissolve 18.75g of Go-Ferm Protect in 375mL hot water (the hotter the better). The warmer the water, the easier it will be to dissolve the Go- Ferm.
When the water reaches 104 deg F (40 deg C), pour in your yeast. Give the slurry a quick swirl. After 15 minutes, begin tempering yeast by adding 188mL must to the yeast slurry every 5 minutes.When yeast slurry temperature is within 10 deg F of must temperature, pitch yeast into fermenter.
Fermaid K / Fermaid O / DAP Nutrient Protocol
The total amount of Fermaid O, Fermaid K, and DAP that will be added to your must are 10.2g, 11.4g, and 9.9g, respectively. The nutrients will be divided into 4 staggered nutrient additions. To avoid mead eruption accidents, degas must and
MeadMakr / ProudlypoweredbyWordPress
dissolve yeast nutrient doses in 1 cup must prior to adding to the fermenter.
At 24 and 48 hours after you pitch your yeast, add 5.1g Fermaid O to your must.
At 72 hours after you pitch your yeast, add 5.7g Fermaid K and 4.95g DAP to your must.
When the must reaches the 1/3 sugar break (1/3 of all available sugars are consumed, i.e. 1.120 starting gravity reaches 1.080 or 21 Brix reaches 14 Brix), but no later than 7 days after yeast pitch, add the last dose of 5.7g of Fermaid K and 4.95g of DAP.
If mead starts to show signs of yeast stress from low nutrients after last nutrient dose (evidenced by sulfur smells), add 5.1g Fermaid O as needed to supplement for a high nutrient requirement yeast.
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Oh Let Me Be Your Clogged Arteries
|
Semi-Sweet Mead
|
1.25 Gallons |
1.18 |
1.009 |
22.41 |
0 |
21.23 °L
|
881 |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.15 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2021 10:23 PM |
| Notes: |
|
|
Fauna
|
Braggot
|
2.5 Gallons |
1.135 |
1.014 |
15.89 |
54.28 |
20.99 °L
|
881 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2018 11:38 PM |
| Notes: |
|
|
Mind Awake Quadruple
|
Belgian Dark Strong Ale
|
20 Litres |
1.098 |
1.015 |
10.95 |
22.2 |
19.22 °L
|
881 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2017 12:53 PM |
| Notes: |
|
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Tagami Best Bitter
|
Strong Bitter
|
9 Litres |
1.048 |
1.012 |
4.66 |
31.25 |
9.67 °L
|
880 |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Sugar solution in bottling bucket |
Priming Amount: 32g in 200ml |
Creation
Date: 10/19/2017 12:18 AM |
| Notes: 8g S04 |
|
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Rude Not Ruby
|
Irish Red Ale
|
2.75 Gallons |
1.04 |
1.011 |
3.82 |
24.41 |
19.72 °L
|
880 |
1 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 68 |
Mash Thickness: 2.67 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.19 psi |
Creation
Date: 12/16/2022 6:36 PM |
| Notes: |
|
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Kona Big Wave Clone
|
Blonde Ale
|
5.5 Gallons |
10.835 |
2.578 |
4.42 |
24.83 |
3.76 °L
|
880 |
1 |
|
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Author:
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Tilt-Shift Brewing
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 9.4 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/9/2022 4:36 PM |
| Notes: |
|
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Shiny Cap'n
|
Traditional Bock
|
5.5 Gallons |
1.036 |
1.008 |
3.56 |
19.78 |
12.12 °L
|
880 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2021 4:25 PM |
| Notes: |
|
|
Altus Lager
|
Light American Lager
|
5.75 Gallons |
1.039 |
1.008 |
4.04 |
9.44 |
2.95 °L
|
880 |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.032 |
Efficiency: 85 |
Mash Thickness: 2.135 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 10.69 psi |
Creation
Date: 12/17/2020 3:05 AM |
Notes: A light and easy drinking lager inspired by the small Arkansas village where I was reared. A settlement of German, Swiss, and Polish coal mining immigrants Altus had a population of 418 back in the '80s. Being on the edge of a wet county, next to a dry county and home to 4 wineries and multiple other places to purchase alcoholic beverages. We loved our wine in Altus, but when taking a break from the grape, we chugged a light lager. The use of Talus hops has simply to do with the name; if you transpose the first two letters and you'll know.
Brewer's Notes:
*the mix of 2-row base malts is what I had on hand; will likely just use 6 lbs. of one type/brand in future brews
*If not using the WLP830 German Lager yeast, I will likely use Imperial G03 Dieter (Koln) Ale yeast fermented on the cool side of the recommended range and lagered |
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Weekapaug Juice
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.047 |
1.013 |
4.51 |
29.23 |
3.81 °L
|
880 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/4/2019 1:11 AM |
| Notes: |
|
|
Badger's Drift Dark Mild
|
Dark Mild
|
22 Litres |
1.032 |
1.008 |
3.17 |
18.87 |
18.61 °L
|
880 |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2018 10:05 AM |
Notes: Mash method BIAB
3.0 l water per kg grain.
850 g grain gives aprox 2.6 liter water
Steep for 1 hour
Use alpha amylase, which is most active in the 154-167F/68-75C range, creates longer sugar chains that are less fermentable, resulting in a beer with more body.
Boil the bittering hops for no more than 45 minutes to minimize the amount of astringency leached into the brew and thus enhance the brew’s smoothness.
Torrified wheat is used to enhance the foams thickness and stability. |
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Little Brother Mild
|
Mild
|
5 Gallons |
1.043 |
1.011 |
4.18 |
18.7 |
20 °L
|
880 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2011 8:18 PM |
| Notes: Parti-gyle second runnings of "Big Brother Imperial Stout" |
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Red Ale
|
Irish Red Ale
|
40 Litres |
1.04 |
1.01 |
3.92 |
12.23 |
22.3 °L
|
880 |
0 |
|
|
|
| Boil
Size: 57.17 Litres |
Boil Time: 65 |
Boil Gravity: 1.028 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2017 12:47 PM |
| Notes: |
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Midnight Ryed
|
Irish Stout
|
5.5 Gallons |
1.041 |
1.008 |
4.37 |
33.14 |
36.15 °L
|
880 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2017 6:03 AM |
| Notes: |
|
|
Holy Matrimony Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.044 |
1.009 |
4.67 |
26.29 |
6.64 °L
|
880 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2016 1:30 AM |
| Notes: |
|
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Diet IPA 5.5 Gallon / 7.0 Gallon
|
British Golden Ale
|
5.5 Gallons |
1.045 |
1.011 |
4.45 |
38.83 |
5.14 °L
|
880 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2016 10:18 PM |
| Notes: |
|
|
Golden Sunset Session Ale
|
Specialty Beer
|
5 Gallons |
1.044 |
1.014 |
3.94 |
49.11 |
8.94 °L
|
880 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 8:42 PM |
| Notes: |
|
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Fathers Day Ale 2
|
California Common Beer
|
12 Gallons |
1.042 |
1.008 |
4.45 |
66.71 |
34.83 °L
|
880 |
0 |
|
|
|
| Boil
Size: 13.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2015 5:27 PM |
Notes: JUNE 21
3:24 - 6 gal @ 106 deg
3:35 - temp went to 112 deg fro pot boiling beside
3:44 - 112 deg
3:47 - added 1.5 gal - 131 deg, 9.3 gal
3:57 - 129 deg - added hot water
4:01 - 148 deg
4:04 - 150 deg, 12.3 gal
5:46 - 6 gal drained, temp @ 146 deg - ran out of propane
6:44 -13.2 gal @ 156 deg
7:05 - boil
8:05 - started cooling - 12.25 gal
8:35 - 80 deg, 12 gal - started draining
8:38 - OG = 1.049 @ 80 deg |
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Summer Orange Whit Wit
|
Belgian Pale Ale
|
5.5 Gallons |
1.039 |
1.01 |
3.81 |
0 |
6.88 °L
|
880 |
0 |
|
|
Author:
|
|
ole german
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 5:34 PM |
| Notes: |
|
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Challenger Bitter
|
Special/Best/Premium Bitter
|
6 Gallons |
1.042 |
1.011 |
4.18 |
37.47 |
6.09 °L
|
880 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1/4 Cup |
Creation
Date: 1/30/2015 5:31 PM |
Notes: Fill pot to approximately 3 gallons.
Steep grains at 170 for 30 minutes. Remove grains.
Bring to boil, add extract and 1st hop addition.
After 30 minutes, add second hop addition.
After a further 15 minutes, add tsp of Irish Moss.
With one minute remaining in boil, add 3rd hop addition.
Chill wort, add water to top up to 23L and pitch yeast at 75 degrees.
Add dry hops. Ferment at 68-70 degrees for 6-8 days, then rack to secondary. Age 10-14 days.
Bottle using 1/4 cup corn sugar, bottle condition 2 weeks. |
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