Hibiscus Juniper Mead - Beer Recipe - Brewer's Friend

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Hibiscus Juniper Mead

420 calories 42.3 g 12 oz
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Beer Stats
Method: Extract
Style: Semi-Sweet Mead
Boil Time: 0 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.125 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: KT Kirk
Calories: 420 calories (Per 12oz)
Carbs: 42.3 g (Per 12oz)
Created: Sunday February 27th 2022
1.125
1.031
12.3%
0.0
26.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Raw Honey3.3 lb Raw Honey 38 20 100%
3.30 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Hibiscus Herb Boil 0 min.
0.78 oz Juniper Berries Water Agt Boil 0 min.
 
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) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Home Water 3/9/2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 9 33 72 24 101
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 0.73 2.9  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume 1 4  
Boil off losses    
Post boil volume 1 4  
Going into fermentor 1 4  
Total: 0.73 2.9
Equipment Profile Used: System Default
 
Notes

3.3 lbs honey
1.5 oz. dried hibiscus petals
1 oz. juniper berries
water to 1 gallon
Bread yeast (boiled to make yeast nutrient)
Lalvin EC-1118 (Wine yeast, for fermenting)

Bring 3/4 gallons of water to a boil. Crack the juniper berries, then add them to the water. Add the hibiscus petals. Let steep for 30 minutes. Ladle off a bit into a small glass, and add some honey. Use that to rehydrate the EC-1118.
Ladle off another portion into a small pot. Rehydrate the bread yeast, then bring to a strong boil. Add the honey to the jar. Grab an extra pitcher, and strain the juniper-hibiscus mix into it. Add the mix to the jar.

By now everything should be cool. Add the boiled bread yeast to the jar. Add the hopefully now foamy EC-1118 to the jar. Measure the gravity, and adjust with honey or water to 1.120.

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  • Last Updated: 2022-02-27 03:29 UTC