Pumpkin Spice Mead - Beer Recipe - Brewer's Friend

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Pumpkin Spice Mead

259 calories 26.3 g 12 oz
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Beer Stats
Method: Extract
Style: Semi-Sweet Mead
Boil Time: 15 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Monday May 10th 2021
1.078
1.019
7.6%
0.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Honey3 kg Honey 35 2 96.8%
100 g Orange juice100 g Orange juice 4.8 0 3.2%
3.10 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g/gal Allspice Herb Primary 30 days
3 each Cinnamon Sticks Herb Primary 30 days
2.50 g/gal Ginger Herb Primary 30 days
2.50 g/gal Nutmeg Herb Primary 30 days
3 each Vanilla Bean Spice Primary 30 days
75 g/gal Brown Sugar Flavor Secondary 30 days
100 g/gal Honey Flavor Secondary 30 days
50 g/gal Maple Syrup Flavor Secondary 30 days
50 g/gal Molasses Flavor Secondary 30 days
5 g/gal Acid blend Other Primary 30 days
5 g/gal Pectic Enzyme Other Primary 30 days
 
Yeast
White Labs - Sweet Mead/Wine Yeast WLP720
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 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
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.79 g | 7.2 qt) 2.41 9.7  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 2.38 g | 9.5 qt) 3 12  
Boil off losses -0.38 -1.5  
Post boil volume 2 8  
Top off amount 1 4  
Going into fermentor 3 12  
Total: 3.41 13.7
Equipment Profile Used: System Default
 
Notes

Create a yeast starter with 1 C. orange juice, 1 tspn Yeast Nutrient, and Yeast in a mason jar. Let sit for 3-5 hours before brewing.

Crash the brew with 1/2 tspn per gallon of Potassium Sorbate after 7-10 days in fermentation, around when the OG reaches 1.020. Then, let sit for the rest of a full month to absorb the spices before racking to secondary. You can also pitch the spices in secondary instead, and rack immediately to secondary at 7 days.

On secondary, boil the the extra sugars for 15 minutes in a liter of water in a small sauce pot, siphoning off any nastiness. Pitch in, and give the mead a gentle stir for 30 seconds. This must be done after the Potassium Sorbate has been pitched and integrated well to crash the fermentation.

Be sparring with the orange juice. It tends to overwhelm the subtlety of the spices if too much is used, even by a half-cup. It adds a necessary acidic-sweetness to the mead to blend out the stark dryness of the spices against the earthy sweetness of the mead.

I tend to use a forest honey for a more mature vegetable sweetness, but summer bloom or clover works just as well.

Let sit on Secondary for 2-3 months. Continue to rack to desired clarity. Best if brewed in December and given at least 2 months to rest in a bottle.

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  • Last Updated: 2021-05-10 10:20 UTC