Dwójniak (Sack Mead) - Beer Recipe - Brewer's Friend

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Dwójniak (Sack Mead)

528 calories 35.2 g 22 oz
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Beer Stats
Method: Extract
Style: Sweet Mead
Boil Time: 10 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 2.31 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.147 (recipe based estimate)
Post Boil Gravity: 1.159 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Harry Wilson
Hop Utilization: 99%
Calories: 528 calories (Per 22oz)
Carbs: 35.2 g (Per 22oz)
Created: Thursday June 27th 2024
1.159
1.016
18.7%
0.0
8.4
n/a
45.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Honey10 lb Honey $ 2.50 / lb
$ 25.00 		34 0 55.6%
4 lb US - Honey4 lb Honey - (late boil kettle addition) $ 2.50 / lb
$ 10.00 		34 0 22.2%
4 lb US - Honey4 lb Honey - (late fermenter addition) $ 2.50 / lb
$ 10.00 		34 0 22.2%
18 lbs / $ 45.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Potassium Bentonite / 13 Ounces $ 0.50 / oz
$ 0.50 		Fining Boil 0 min.
0.75 tsp Grape Tannin Water Agt Boil 0 min.
2 tsp Fermaid K Other Primary 0 min.
6 tsp Fermaid O Other Primary 0 min.
0.75 tsp L-phenylalanine / 250 Grams Flavor Primary 0 min.
2 tsp LD Carlson - Potassium Bicarbonate - 5% / 0 Pounds Water Agt Primary 0 min.
$ 0.50
 
Yeast
Lallemand - kv1116
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
50 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 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:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.05 g | 8.2 qt) 1.45 5.8  
Volume increase from sugar/extract (early additions) 0.86 3.4  
Pre boil volume (equipment estimates 2.91 g | 11.6 qt) 2.31 9.2  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -0.25 -1  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 1.45 5.8
Equipment Profile Used: System Default
 
Notes

This is a sweet/dessert mead of Polish origin.
Trójniak: 1:2 (12-15%) - age 1-year min.
Dwójniak: 1:1 (15-18%) - age 2-year min. ****
Półtorak: 2:1 (15-18%) - age 3-year min.

Note the program has some quirks with step additions of fermentables. Total water & honey is 1.5 gallons (each). Primary will START at 2.3 gallons. Toggle the late addition fermentables to see what's happening.

Step additions:
Step 1: Starting SG target ~ 1.10 (with nutrients and aeration).
Step 2: Primary ferment until SG reduces to 1.07-1.08, add 2nd nutrient addition (Fermaid O), 2# honey, and aeration.
Step 3: Primary ferment for 1-2 days (SG back to 1.07-1.08). Add 2# honey and aerate.
Step 4: Primary fermenter until dry. Airlock at SG 1.03.
Step 5: Final honey addition (4#). This is not expected to ferment.
Secondary: Acid adjustment not expected to be necessary, but target is 3.2 (ish).

Bulk age in secondary in a 3-gallon carboy with airlock. Bottle in 6 months.

Fortifying notes (this is TBD and here for reference)
To increase abv to 20% for 3 gallons:
@15% add: 0.5 (1/2) gal 100 proof spirit
@16% add: 0.4 (2/5) gal 100 proof spirit
@17% add: 0.3 (1.5/5) gal 100 proof spirit
@18% add: 0.2 (1/5) gal 100 proof spirit
@19% add: 0.1 (0.5/5) gal 100 proof spirit


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  • Last Updated: 2024-09-11 10:26 UTC