Ambrosia (Still Mead - Beer Recipe - Brewer's Friend

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Ambrosia (Still Mead

373 calories 17 g 12 oz
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Beer Stats
Method: Extract
Style: Semi-Sweet Mead
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.158 (recipe based estimate)
Post Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 373 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday December 14th 2019
1.115
1.000
15.0%
0.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Honey18 lb Honey 35 2 100%
18 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Wine Nutrient Water Agt Primary 1 min.
0.50 tsp Fermaid O Water Agt Primary 1 min.
0.50 tsp Fermaid K Water Agt Secondary 1 min.
2.50 tsp Potassium Sorbate Other Bottling 1 min.
5 each Campden Tablet Other Bottling 1 min.
 
Yeast
Lallemand - Lalvin D-47
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Carbonado, WA, USA
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 3.47 g | 13.9 qt) 2.47 9.9  
Volume increase from sugar/extract (early additions) 1.53 6.1  
Pre boil volume (equipment estimates 5 g | 20 qt) 4 16  
Boil off losses    
Post boil volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 2.97 11.9
Equipment Profile Used: System Default
 
Notes

Mix 4 gallons of spring water with 18lbs of honey. Add nutrients and yeast. ferment at 68F.

After fermentation, add crushed campden tablets and potassium sorbate to halt fermentation. Wait at least 24 hours then transfer to a secondary and back sweeten with honey to taste.

At this point you can bulk condition or bottle condition. I prefer to bulk condition for a few months then bottle condition for a few more.

It is a super easy recipe and makes a great final product. If you want a melomel you can simply back sweeten with the fruit or berries or your choice.

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  • Last Updated: 2019-12-14 12:16 UTC