Blood Orange Mead - Beer Recipe - Brewer's Friend

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Blood Orange Mead

295 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Semi-Sweet Mead
Boil Time: 5 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 295 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Sunday March 21st 2021
1.098
1.002
12.6%
0.0
4.2
n/a
28.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Honey5.4 kg Honey £ 4.29 / kg
£ 23.17 		35 2 84.4%
1 kg Cane Sugar1 kg Cane Sugar 46 0 15.6%
6.40 kg / £ 23.17
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Cinnamon stick £ 0.02 / g
£ 1.00 		Spice Mash 0 min.
8 each Blood Orange Zest £ 0.43 / each
£ 3.44 		Water Agt Mash 0 min.
8 each Blood Orange Juice Water Agt Mash 0 min.
3 each Lemon Zest Spice Mash 0 min.
3 each Lemon Juice Water Agt Mash 0 min.
4 tsp Wine Tannin Water Agt Mash 0 min.
2 tsp Tronozymol Water Agt Mash 0 min.
£ 4.44
 
Yeast
Mangrove Jack - Mead M05
Amount:
1 Each
Cost:
£ 1.25 / each
£ 1.25
Attenuation (avg):
97.5%
Flocculation:
Med-High
Optimum Temp:
15 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
£ 1.25 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg  
Mash volume with grains  
Remaining sparge water volume (equipment estimates 16.9 L) 25
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.4
Pre boil volume (equipment estimates 20.5 L) 28.5
Boil off losses -0.5
Post boil Volume (equipment estimates 20 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 25  
Equipment Profile Used: System Default
 
Notes

Sugar (80.8 / 100) [sugar per gram] (1.36 1000) [grams] * 4 [jars] = 4395.52 g sugar from honey

A further 1kg plain sugar into the syrup.


Take the zest from 8 blood oranges and 3 lemons, then juice the lemons and oranges.

Place the juice, zest, one bag of Greek cinnamon sticks, and 1 kg sugar in a pot with 1L boiling water. Boil for 5 minutes until sugar is dissolved and the water takes the cinnamon & citrus flavour.

Take off the heat, add the tannins and yeast nutrient to the pot. Prepare the fermenter while the syrup cools a little. Add the Honey to the syrup, stirring constantly.

Transfer the honey & syrup must to the fermenter, make up to 23L with cold water.

Pitch Yeast dry onto must.




Starting Ph 3.8
Starting gravity 1.090 - potential 12%

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  • Last Updated: 2021-03-21 21:45 UTC