Old School Bochet - Beer Recipe - Brewer's Friend

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Old School Bochet

62 calories 6.5 g 12 oz
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Beer Stats
Method: Extract
Style: Sweet Mead
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.2 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 95%
Calories: 62 calories (Per 12oz)
Carbs: 6.5 g (Per 12oz)
Created: Wednesday April 6th 2022
1.019
1.005
1.9%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb US - Honey - Sweet Clover3 lb Honey - Sweet Clover 35 0 100%
3 lbs / $ 0.00
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Ozarka Bottled Spring Water (Averaged Values)
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 3.45 g | 13.8 qt) 2.75 11  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 3.7 g | 14.8 qt) 3 12  
Boil off losses -1.5 -6  
Post boil volume 2.2 8.8  
Top off amount 3.3 13.2  
Going into fermentor 5.5 22  
Total: 6.05 24.2
Equipment Profile Used: System Default
 
Notes

The official recipe from 2008 Nov/Dec Zymurgy page 46. Article starts on page 45 - "Mead: Party Like its 1949"

18.5 lb light honey
4.0 g yeast extract or yeast nutrient
0.1 g zinc fortified yeast as nutrient
3 Tablespoon yeast (40g) dried champagne or mead yeast (Prise de Mousse recommended)

Target original gravity 1.130 - 1.138
Approx Final Gravity 1.028-1.038
Alcohol 14 to 15% by volume

Add honey to pot. Do not add water. Gently boil the honey until dark and tastes caramelized.

Add 1 gallon of water, zinc fortified yeast and blend into the "scorched honey" Stir until dissolved well.
CAREFULLY. ITS BEST TO LET THE HONEY COOL DOWN ALOT BEFORE ADDING WATER

Blend hot honey and water mixture to 2 gallons of cold water and add to your primary.

Top up to 5 gallons total volume. Aerate extremely well and add dissolved yeast nutrient (yeast extract)

When temp is below 80 F add re hydrated yeast. Ferment between 70-75 F

It may take 3 weeks to 3 months to finish primary.

Rack and transfer to secondary. Store at cooler temperatures Rack off sediment after six months to a year. Bottle when clear and all fermentation ceased. Cork in wine bottles for long term aging.

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  • Last Updated: 2022-04-08 13:08 UTC