Apple Mead - Beer Recipe - Brewer's Friend

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Apple Mead

270 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Semi-Sweet Mead
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brew Strong
Calories: 270 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Monday January 19th 2015
1.083
1.008
9.8%
0.0
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Honey10 lb Honey 42 2 55.6%
8 lb Cider8 lb Cider 4.4 1 44.4%
18 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast Yeast Nutrient Other Primary --
0.50 tsp Wyeast Yeast Nutrient Other Primary --
0.50 tbsp Wyeast Yeast Nutrient Other Primary --
 
Yeast
White Labs - English Cider Yeast WLP775
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rochester, NY (Hemlock 2013 Update)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 6 19 33 15 81
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 5.55 g | 22.2 qt) 6.05 24.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.7 6.8  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6.05 24.2
Equipment Profile Used: System Default
 
Notes

Before starting sanitize all equipment that will come in contact with the mead. If you are concerned about wild yeast in your honey, pasteurize or use campden tablets.

Steps are illustrated here: http://www.homebrewersassociation.org/how-to-brew/mead/mead-making-tips/

  1. Warm up the honey to make it viscous (80F) for easier pouring. Do not heat over 160F.

  2. Blend honey and cider with cold water; Top off carboy to 5.25 gallons. For smaller batches, use a 75% water and 25% honey mixture.

  3. Add yeast nutrient and stir to oxygenate.

  4. Add yeast and ferment at 68F. Use WLP775 English Cider (use a starter) yeast or Lalvin 71B yeast.

  5. For the first three days, degas by shaking or stirring with sanitized spoon and add yeast nutrient every 24 hours.

  6. Once fermentation is complete (~14-21 days) rack from primary fermenter to secondary and let rest for 2 months to a year.

    Add vanilla bean and cinnamon to carboy for optional flavor a few days before bottling.

    Bottle when certain fermentation has ceased and let age minimum of two months.
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  • Last Updated: 2015-06-08 14:31 UTC