Apple Beer Mead - Beer Recipe - Brewer's Friend

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Apple Beer Mead

478 calories 47.8 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 4.5 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.152 (recipe based estimate)
Post Boil Gravity: 1.152 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 478 calories (Per 330ml)
Carbs: 47.8 g (Per 330ml)
Created: Sunday April 30th 2023
1.152
1.038
15.0%
0.0
12.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Honey1000 g Honey 35 2 16.7%
500 g Dry Malt Extract - Amber500 g Dry Malt Extract - Amber 42 10 8.3%
4,500 g US - Apple juice4500 g Apple juice 5.8 1 75%
6,000 g / $ 0.00
 
Yeast
Lallemand - W15
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Bremen Stadt
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 4.9 L) -0.8
Volume increase from sugar/extract (early additions) 5.3
Pre boil volume (equipment estimates 10.2 L) 4.5
Boil off losses -5.7
Post boil volume 4.5
Going into fermentor 4.5
Total: -0.8  
Equipment Profile Used: System Default
 
Notes

Start with apple juice and malt extract only. Once fermentation really slows down, add 500g of honey. Again, once slowing down, add additional 500g honey. Continue adding honey in 25g portions till the yeast gives up. Backsweeten with more honey to your liking, wait till it clears, bottle. Needs some aging. Probably 2 years or more.



The Breakdown

(rounded to the nearest tenth)

Go-Ferm needed

2.5

grams

Water to dilute Go-Ferm


50

ml

Yeast needed

2

grams

TOTAL NUTRIENT NEEDED

5.9

grams

Each nutrient addition (4 total)

1.5

grams

SUPPLEMENTAL DATA

1/3 Sugar Break

1.078


Starting Gravity Converted to Brix

28.08


Fruit Sugar Percentage

41.67


COMMERCIAL SCALE DOSAGE RATES

Go-Ferm needed

0.1

oz

Water to dilute Go-Ferm

0.1

liters

Yeast needed

2.3

grams

TOTAL NUTRIENT NEEDED

0.2

oz

Each nutrient addition (4 total)

0.1

oz

NUTRIENT ADDITION SCHEDULE

Add each nutrient addition at 24, 48 & 72-hours after yeast pitch.

The fourth nutrient addition is added at the 1/3 sugar break listed above, or Day 7. Whichever comes first.

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  • Last Updated: 2023-08-20 17:25 UTC