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Blood Orange Mead

Method: All Grain
Style: Semi-Sweet Mead
Boil Time: 5 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 295 calories (Per 330ml)
Carbs: 15 g (Per 330ml)

Created: Sunday March 21st 2021

Original Gravity:

1.098

Final Gravity:

1.002

ABV (standard):

12.6%

IBU (tinseth):

0.0

SRM (morey):

4.2

Mash pH

n/a

Cost £

28.86

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Brew Log History

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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5.40 kg	Honey5.4 kg Honey	£ 4.29 / kg £ 23.17	35	2	84.4%
1 kg	Cane Sugar1 kg Cane Sugar		46	0	15.6%
6.40 kg / £ 23.17

Other Ingredients

Amount	Name	Cost	Type	Use	Time
50 g	Cinnamon stick	£ 0.02 / g £ 1.00	Spice	Mash	0 min.
8 each	Blood Orange Zest	£ 0.43 / each £ 3.44	Water Agt	Mash	0 min.
8 each	Blood Orange Juice		Water Agt	Mash	0 min.
3 each	Lemon Zest		Spice	Mash	0 min.
3 each	Lemon Juice		Water Agt	Mash	0 min.
4 tsp	Wine Tannin		Water Agt	Mash	0 min.
2 tsp	Tronozymol		Water Agt	Mash	0 min.
£ 4.44

Yeast

Mangrove Jack - Mead M05

Amount:	1 Each	Cost:	£ 1.25 / each £ 1.25
Attenuation (avg):	97.5%	Flocculation:	Med-High
Optimum Temp:	15 - 30 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

£ 1.25 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Sugar (80.8 / 100) [sugar per gram] (1.36 1000) [grams] * 4 [jars] = 4395.52 g sugar from honey

A further 1kg plain sugar into the syrup.

Take the zest from 8 blood oranges and 3 lemons, then juice the lemons and oranges.

Place the juice, zest, one bag of Greek cinnamon sticks, and 1 kg sugar in a pot with 1L boiling water. Boil for 5 minutes until sugar is dissolved and the water takes the cinnamon & citrus flavour.

Take off the heat, add the tannins and yeast nutrient to the pot. Prepare the fermenter while the syrup cools a little. Add the Honey to the syrup, stirring constantly.

Transfer the honey & syrup must to the fermenter, make up to 23L with cold water.

Pitch Yeast dry onto must.

Starting Ph 3.8
Starting gravity 1.090 - potential 12%

Last Updated and Sharing

2,173

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Brews

Public: Yup, Shared
Last Updated: 2021-03-21 21:45 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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View Recipe

Blood Orange Mead

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