sweetened mead - Beer Recipe - Brewer's Friend

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sweetened mead

121 calories 6.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Semi-Sweet Mead
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 121 calories (Per 330ml)
Carbs: 6.5 g (Per 330ml)
Created: Friday April 10th 2020
1.041
1.001
5.4%
0.9
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Brown Sugar2 kg Brown Sugar 45 15 72.7%
0.50 kg Honey0.5 kg Honey 35 2 18.2%
0.05 kg Raisins (dried)0.05 kg Raisins (dried) 29.25 0 1.8%
0.20 kg Lemon juice0.2 kg Lemon juice 1 0 7.3%
2.75 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 0.89 100%
5 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish Moss Fining Boil 15 min.
Priming
Method: sucrose       Amount: 117.8 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Helsinki - Finland
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 Liters
Strike water volume at mash thickness of 1.5 L/kg  
Mash volume with grains  
Remaining sparge water volume (equipment estimates 26.8 L) 27.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 27.7 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 22
Total: 27.1  
Equipment Profile Used: System Default
 
Notes

Customization of the traditional vappu-mead into a brewer's mead.

As a yeast, I picked up a wine yeast combined with nutrient salts. The yeast is from Golden Wine's wine-making kit produced by Viinitalo Melkko (therefore I'd say any average wine yeast were fine)

To solve the problem of having too dry mead after bottle priming, I'm going to add some erythritol (sugar alcohol) into the batch just before bottling.

Since vappu is approaching, I'll be bottling some of the batch in the middle of fermentation, just to drink it on the traditional way.

At brew day, I boiled 10 liter of water, added brown sugar into it. Then squeesed juice out of lemons and dropped the leftovers into kettle. Once it boiled up again, I added moss and the hops for 10 minutes.
Then I poured some cold water into a fermenter, mixed with the "wort" and, while it still was hot, added honey and the lemon juice into the batch. Then filled with cold water until the liquid level reached 22 liters. The OG at that point was hitting 1.050G, which was surprisingly high.

Pitched the yeast/nutritient-combo into the batch and waited for 10 days.

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  • Last Updated: 2020-04-10 18:03 UTC