Milk mead 2

Method: Extract
Style: Semi-Sweet Mead
Boil Time: 10 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.162 (recipe based estimate)
Post Boil Gravity: 1.168 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Calories: 548 calories (Per 12oz)
Carbs: 52.7 g (Per 12oz)

Created: Sunday September 16th 2018

Original Gravity:

1.162

Final Gravity:

1.038

ABV (standard):

16.3%

IBU (tinseth):

0.0

SRM (morey):

6.1

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
23 lb	Honey23 lb Honey	35	2	79.3%
4 lb	Lactose (Milk Sugar)4 lb Lactose (Milk Sugar)	41	1	13.8%
2 lb	Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose	42	0.5	6.9%
29 lbs / $ 0.00

Yeast

White Labs - Champagne Yeast WLP715

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	70 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 315 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Cincinnati

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Quick Water Requirements

Water	Gallons	Quarts
Boil water added to kettle	4.08	16.3
Volume increase from sugar/extract (early additions)	2.42	9.7
Pre boil volume	6.5	26
Boil off losses	-0.25	-1
Post boil volume	6.25	25
Top off amount	0.25	1
Going into fermentor	6.5	26
Total:	4.33	17.3
Equipment Profile Used:	System Default

Notes

Used EC-1118 Champagne yeast

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Milk mead 2