Ginger Cranberry Mead - Beer Recipe - Brewer's Friend

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Ginger Cranberry Mead

277 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Fruit Melomel
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Meadhawg
Calories: 277 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday June 12th 2018
1.086
1.002
11.7%
0.0
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Honey12.5 lb Honey 42 2 72.5%
1 lb Raisins (dried)1 lb Raisins (dried) 29.25 0 5.8%
20 oz Cranberry20 oz Cranberry 1.8 0 7.2%
40 oz Cranberry40 oz Cranberry - (late boil kettle addition) 1.8 0 14.5%
17.25 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Yeast Nutrient Other Primary 0 min.
1 oz Orange Peel Flavor Secondary 0 min.
4 lb Sliced Ginger Flavor Secondary 0 min.
1 each Cinnamon Stick Flavor Secondary 0 min.
2.50 tsp Pectic Enzyme Fining Secondary 0 min.
1 oz Sparkle Kleer Fining Secondary 0 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter 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 6.74 g | 27 qt) 5.54 22.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.21 4.8  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 5.54 22.2
Equipment Profile Used: System Default
 
Notes

Heat 1 Gallon water to 110 F and mix with Honey in a 7 Gal fermenting bucket. Shake to thoroughly mix and aerate. Add yeast nutrient and additional water 1 Gallon at a time, aerating after each addition, to a total of 6 Gal.

Use 1/4 cup of must to rehydrate Lalvin D-47 yeast. Chop raisins and cranberries, and add to must. Add yeast; primary fermentation should take between 14-21 days.

Rack to secondary with 2 Lbs of cranberries, ginger, orange peel, and cinnamon in a sanitized mesh bag for 10-14 days.

Rack to tertiary with pectic enzyme and fining agent for 7 days. Cold Crash if necessary for clarity before bottling. Add Potassium Sorbate at bottling to kill yeast and backsweeten if necessary.

OG 1.080
IntG 1.004 IntABV 10.5%
FG

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  • Last Updated: 2018-07-15 02:52 UTC