strawberry rhubard mead - Beer Recipe - Brewer's Friend

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strawberry rhubard mead

258 calories 13.6 g 12 oz
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Beer Stats
Method: Extract
Style: Other Fruit Melomel
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 258 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Tuesday October 1st 2019
1.080
1.002
10.1%
0.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Honey10 lb Honey 35 2 38.5%
8 lb Strawberry8 lb Strawberry 3.15 0 30.8%
8 lb Rhubarb8 lb Rhubarb 0.4 0 30.8%
26 lbs / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
home
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 3.52 g | 14.1 qt) 2.02 8.1  
Volume increase from sugar/extract (early additions) 2.73 10.9  
Pre boil volume (equipment estimates 6.25 g | 25 qt) 4.75 19  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 4.75 g | 19 qt) 4.8 19.2  
Going into fermentor (equipment estimates 4.8 g | 19.2 qt) 4.75 19  
Total: 2.02 8.1
Equipment Profile Used: System Default
 
Notes

3 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey, 8lbs of frozen strawberries and 8lbs. frozen rhubarb. topped off water to Original gravity of 1.090. rehydrated 2 packets of lalvin 71B with 95 bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 45 but raised to 65 and began fermentation within 24 hours. fermenter transferred to garage where temp maintained to 65.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed and punched fruit twice a day for the first 5 days, gently punch fruit once a day after that

Sorbate and Camden tabs and backsweeten to 1.020

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  • Last Updated: 2020-05-04 21:35 UTC