Magic Mountain Mead - Beer Recipe - Brewer's Friend

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Magic Mountain Mead

437 calories 43.8 g 12 oz
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Beer Stats
Method: Extract
Style: Sweet Mead
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.238 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: BigIslandBrewer
Calories: 437 calories (Per 12oz)
Carbs: 43.8 g (Per 12oz)
Created: Sunday July 10th 2016
1.130
1.032
12.8%
0.0
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Honey17 lb Honey 42 2 100%
17 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each lemon peel Water Agt Primary 0 min.
1 tsp yeast nutrient Other Primary 0 min.
1 tsp DAP Other Primary 0 min.
1 tsp yeast nutrient Other Primary 0 min.
1 tsp DAP Other Primary 0 min.
1 tbsp potassium carbonate Other Primary 0 min.
 
Yeast
Wyeast - Sweet Mead 4184
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.18 g | 16.7 qt) 1.68 6.7  
Volume increase from sugar/extract (early additions) 1.32 5.3  
Pre boil volume (equipment estimates 5.5 g | 22 qt) 3 12  
Boil off losses    
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 1.68 6.7
Equipment Profile Used: System Default
 
Notes

Make a yeast starter by stirring yeast, nutrient, and 1 Tbsp dextrose in 1 cup of water in a sanitized container. Cover and shake until dissolved.

Heat 3 gallons of water to 120 degrees, turn off heat and add honey, potassium carbonate, and lemon peels. Stir until honey is dissolved. Rack to primary fermenter and cool to room temp.

Pitch yeast once must falls below 80 degrees. Agitate heavily for 3-5 minutes and airlock.
Repeat agitation several times over the course of the next 24 hours.

At first sign of fermentation, add 1 tsp each of nutrient and DAP.
Repeat 2 days later.

Wait for fermentation to stop (aprox 3 weeks) and rack to secondary.
*at this time, you can add any fruit/spice/herb if desired (make sure to boil it!)

Leave mead to age in secondary for 2 months. Rack to bottling bucket, bottle and age for a minimum of 6 months.

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  • Last Updated: 2016-07-10 21:10 UTC