Hoppy Sour Mead (Motueka) - Beer Recipe - Brewer's Friend

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Hoppy Sour Mead (Motueka)

120 calories 5.7 g 12 oz
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Beer Stats
Method: Extract
Style: Dry Mead
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 120 calories (Per 12oz)
Carbs: 5.7 g (Per 12oz)
Created: Saturday February 9th 2019
1.038
1.000
5.0%
0.0
2.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Honey5 lb Honey 42 2 100%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Motueka6 oz Motueka Hops Pellet 7 Dry Hop 7 days 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g fermaid o Other Primary 0 min.
10 g fermaid k 1 Other Primary 0 min.
10 g fermaid k 2 Other Primary 0 min.
6.25 g go ferm Other Primary 0 min.
2 g DAP 1 Other Primary 0 min.
2 g DAP 2 Other Primary 0 min.
 
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) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wally World Distilled
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 (equipment estimates 5.11 g | 20.4 qt) 2.61 10.4  
Volume increase from sugar/extract (early additions) 0.39 1.6  
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: 2.61 10.4
Equipment Profile Used: System Default
 
Notes
  • combine honey with 5.5 gallons of water

    -Inoculate with lacto. and ferment for 3 days around 90-100 degrees

    -Bring unfermented mead to 170 degrees for 15 minutes

    -Chill to 68-100 degrees

    -add yeast slurry (yeast, fermaid o & go ferm)

    -add first round of nutrient (Fermaid k and DAP) after 24 hours

    -add second round of nutrients after 33% sugar has been consumed

    -allow to age for 4 weeks

    -transfer to purged keg

    -add dry hops

    -carbonate to a high volume
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  • Public: Yup, Shared
  • Last Updated: 2019-02-18 17:47 UTC