Peach, Apricot, Date, Flower Mead - Beer Recipe - Brewer's Friend

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Peach, Apricot, Date, Flower Mead

334 calories 34.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 334 calories (Per 12oz)
Carbs: 34.1 g (Per 12oz)
Created: Tuesday September 6th 2016
1.100
1.025
9.8%
17.7
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Orange Blossom Honey2.5 lb Orange Blossom Honey 42 2 100%
2.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 15 min 12.63 25%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 5 min 5.07 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Dry Hop 12 days 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 each French Oak Cubes (medium) Other Secondary 90 days
1 each chamomile tea bag Spice Boil 15 min.
2 lb Peaches Flavor Primary --
1 lb Apricots Flavor Primary --
20 each Date Flavor Primary --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 0.78 3.1  
Mash volume with grains 0.98 3.9  
Grain absorption losses -0.31 -1.3  
Remaining sparge water volume (equipment estimates 1.55 g | 6.2 qt) 1.03 4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 1.77 g | 7.1 qt) 1.25 5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 1.81 7.3
Equipment Profile Used: System Default
 
Notes

Collect 1/2 gallon of water and add 1 lb of honey. Bring to a light boil and start timer. Add chamomile tea bag for 15min. Add 0.5oz hops at 15min. Add the last 1.5 lb honey at flameout. Cool to room temperature. De-pit 2lbs peaches, 1lb apricots, and 20 dates and puree in a blender. Add fruit puree to 1 gallon fermentor. Add 1/4 tsp of yeast energizer and yeast nutrient to 1 gallon fermentor. Once must is cooled to room temperature transfer to 1 gallon fermentor on top of fruit puree. Top off to 1 gallon. Alert must, add yeast (D47 or 71b-1118), and seal fermentor with airlock. Add 1/4 tsp of yeast energizer and yeast nutrient to fermentor at 24hrs and 48 hrs after yeast pitch. Let sit for approximately 14-21 days (complete fermentation FG: 1.005 or lower). Transfer to secondary, add 10 french oak cubes, and age a minimum of 3 months.

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  • Last Updated: 2016-09-12 17:33 UTC