Beaver Tail Melomel - Beer Recipe - Brewer's Friend

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Beaver Tail Melomel

366 calories 32.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 0 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 366 calories (Per 12oz)
Carbs: 32.5 g (Per 12oz)
Created: Tuesday August 31st 2021
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Tangerine Tupelo Melomel

by Maltose Falcons

OG: 1.129 FG: 1.032 ABV: 12.7% IBU: 0

1.110
1.021
11.7%
0.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Honey11 lb Honey 35 2 50%
11 lb Prickly Pear11 lb Prickly Pear 4.95 0 50%
22 lbs / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
Lallemand - Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Reverse osmosis water
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 Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume 2.05 8.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.2 8.8  
Pre boil volume 4 16  
Boil off losses    
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 2.05 8.2
Equipment Profile Used: System Default
 
Notes

We roasted the Tunas (Cactus) on the BBQ, sliced and scooped the guts out, squeezed the skins for the last bit of juice, then froze the whole mess. We picked a 5 gal bucket of Tunas and wound up with 10 lbs of juice (split between two batches) after we thawed and sieved the mess.

Mashing Instructions:
Boil 2 gal of water, cut the flame and add the honey to the hot water. Stir. Stir some more..

Oh yeah, we put the yeast food and a Whirl Floc tablet into the water with the honey.

Pour the honey water over the Tunas mush in the primary fermenter.

Stir. Chill with an immersion chiller to 80 F.

Pitch the yeast. It's all good.

OG 27 Brix.

Extra Ingredients:
las Tunas - 5 lbs of juice per batch

Yeast:
mine: Cotes des blancs

OJ's: US 05, to be followed with Lalvin 1118 (champagne yeast) in secondary

Special Instructions / Notes:
Use leather gloves when dealing with las Tunas!

OJ racked his fraction on 10/28 and reports that the gravity at that time was 1.010. Amazing how much the US 05 attenuated it! He racked onto a slurry of rehydrated Lalvin EC-1118 champagne yeast. His is going to be a very dry mead.

I racked my fraction on 10/29 and the measured gravity was 1.008. The color is an incredible bright red-orange. I'm going to let mine roll without any further yeast additions.

It should be interesting to compare the two melomels in another couple of months.

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  • Last Updated: 2021-08-31 01:56 UTC