Tapli - Mead - Orange Melomel - Dai Kide - Beer Recipe - Brewer's Friend

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Tapli - Mead - Orange Melomel - Dai Kide

151 calories 7.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Other Fruit Melomel
Boil Time: 0 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 151 calories (Per 330ml)
Carbs: 7.9 g (Per 330ml)
Created: Sunday July 25th 2021
1.051
1.001
6.6%
0.0
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Honey3.3 kg Honey 35 2 68.8%
1.50 kg Orange juice1.5 kg Orange juice 4.8 0 31.2%
4.80 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yeast Nutrient Other Other 0 min.
3 each Campden Tablets Water Agt Primary 4 days
10 g Coriander Seed Spice Primary 1 days
 
Yeast
Mangrove Jack - Mead M05
Amount:
1 Each
Cost:
Attenuation (avg):
97.5%
Flocculation:
Med-High
Optimum Temp:
15 - 30 °C
Starter:
Yes
Fermentation Temp:
28.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 6 7 3 17 2
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume 17.1
Mash volume with grains 17.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.8
Pre boil volume 20
Boil off losses  
Post boil Volume 20
Volume into fermentor 20
Total: 17.1  
Equipment Profile Used: System Default
 
Notes
  1. Add the honey to the sanitised fermenter.
  2. Add warm water (about 30C) to the fermenter and mix.
  3. Pour the coriander seeds and yeast nutrients into a container and add almost boiling water (80C) to sterilise, dissolve and extract flavour. Add to fermenter.
  4. Add orange juice to fermenter.
  5. Add mead yeast and mix again.
  6. Store in warm room (mine is 25-30C consistently).
  7. Add a campden tablet to halt fermentation at appropriate sweetness. (I went for 1.015 as I didn't want it too dry - leaving an abv of 5%)
  8. Age 2 months before bottling for low-medium carbonation or no carbonation if you wish as is traditional.
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  • Public: Yup, Shared
  • Last Updated: 2023-07-07 16:40 UTC