Samhain 2020 - Beer Recipe - Brewer's Friend

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Samhain 2020

376 calories 32.9 g 12 oz
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Beer Stats
Method: Extract
Style: Metheglin
Boil Time: 0 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.25 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 85% (steeping grains only)
Source: Jon Talkington, Brimminghorn Meadery
Calories: 376 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created: Tuesday March 31st 2020
1.113
1.021
12.0%
0.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Honey4 lb Honey 35 2 94.1%
4 oz Orange juice4 oz Orange juice 4.8 0 5.9%
4.25 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Zest of one orange Flavor Primary 0 min.
3 oz Raisins Flavor Primary 0 min.
1 each Small cinnamon stick Spice Primary 0 min.
2 each Cloves Spice Primary 0 min.
1 g Allspice Spice Primary 0 min.
1 g Nutmeg Spice Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
East Bradford, PA 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 0.88 3.5  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume 1.25 5  
Boil off losses    
Post boil volume 1.25 5  
Going into fermentor 1.25 5  
Total: 0.88 3.5
Equipment Profile Used: System Default
 
Notes
  1. In 8 quart pot, dissolve honey in 25% of the total water volume.
  2. Rehydrate yeast in 10 times it weight of water. Let stand for 15 minutes, stir gently to bring yeast into suspension.
  3. Add honey mixture, remaining ingredients, and water to a total volume of 1.25 gallons in fermenter. Aerate well with drill and mixer for 5 minutes.
  4. Take gravity reading.
  5. Pitch yeast, cover and let sit for 24 hrs.
  6. Degas and aerate twice per day for the first 5 days of fermentation.
  7. At 24, 48, and 72 hours after pitching yeast, add Fermaid O to must at dosing rates based on the following calculations (https://www.meadmaderight.com/tosna.html)
  8. On day 5 add final nutrient dose.
  9. Primary fermentation 4-6 weeks. Mead should start to clear.
  10. Rack to secondary at least 2-3 months or until clear. Add 50ppm sulfites.
  11. Bottle, adding sufites and potassium sorbate to stabilize.
Last Updated and Sharing
 
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  • Last Updated: 2021-11-13 15:15 UTC