chocolate mead - Beer Recipe - Brewer's Friend

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chocolate mead

363 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Metheglin
Boil Time: 60 min
Batch Size: 3.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 363 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Thursday October 11th 2018
1.112
1.000
14.7%
0.0
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Honey10 lb Honey 42 2 100%
10 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp DAP Other Primary 0 min.
2 tsp fermaid k Other Primary 0 min.
2 oz cacao nibs Spice Secondary 2 days
2 oz cacao powder Spice Secondary 2 days
1 each vanilla bean Spice Secondary 2 days
2 each green cardamom pods Spice Secondary 2 days
 
Yeast
Wyeast - Dry Mead 4632
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Low-Med
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 374 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 3.22 12.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 5.25 g | 21 qt) 3.75 15  
Boil off losses -1.5 -6  
Post boil Volume 3.75 15  
Going into fermentor 3.75 15  
Total: 3.22 12.9
Equipment Profile Used: System Default
 
Notes

2.5 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey and topped off water to ~ 3.75 gallons or Original gravity of 1.100. rehydrated 2 packets of lalvin ec-1118 with 95 bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 78 but cooled indoors to 70 and began fermentation within 8 hours. fermenter transferred to garage where temp dropped to 65.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed twice a day for the first 3 days
stalled fermentation after 9 days at 1.060 for a few days. ferm temp dropped to 60 and pH was 2.9. added 2.5 grams of potassium carbonate, 1/2 tsp DAP, raised temp to 66 and re pitched. New pH 3.5 and fermentation has restarted. stppped fermentation with campden tabs and potassium sorabate at 1.010.
12/9/2018- back sweetened with 12 oz by weight of clover honey which made the final gravity 1.012. this gravity reading leads me to believe thatmy last gravtiy reading was wrong or fermentation is still going slowly somehow. will check gravity again in a month or so to determine is it is still fermenting. strong cardamom flavor and aroma needs age and more sweetnes

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  • Last Updated: 2018-12-09 00:44 UTC