Mead - Metheglin (BJCP 2008)

Top 10 Metheglin (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mead Ale	5.5 gal	11.77%	40.44	1.130	1.040		All Grain	3095
Funky Fig Dark Saison	6 gal	6.22%	18.37	1.058	1.011		BIAB	2595
Orange blossom honey mead	3.5 gal	7.65%	0	1.072	1.014		All Grain	2145
mead jazmin	21 L	7.39%	0	1.075	1.019		All Grain	1682
hopped metheglin	6.9 gal	9.47%	36.01	1.073	1.001		All Grain	1407
This is a Farmhouse	3 gal	10.91%	6.62	1.084	1.001		extract	1387
Awesome Recipe	30 L	8.47%	0	1.066	1.001		All Grain	1309
chocolate mead	3.75 gal	14.66%	0	1.112	1.000		All Grain	1217
Sima (Joulusima)	12 L	19.91%	0	1.152	1.000		All Grain	1208
Bochet	1 L	13.47%	0	1.096	1.001		extract	1192

Newest Metheglin (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Country Peach Passion Tea Mead	1 gal	7.89%	0	1.060	0.999		extract	112
Blood of Gold	20 L	22.81%	0	1.204	1.031		BIAB	112
Prototype Metheglin	2.4 L	10.96%	0	1.085	1.002		All Grain	235
Ginger Beer	1.22 gal	5.41%	0	1.051	1.010		extract	221
Passionfruit of the Christmas	11 gal	9.4%	0	1.080	1.008		extract	265
mead	0.95 gal	15.56%	0	1.108	1.000		extract	422
Spice Mead	1 gal	16.08%	0	1.123	1.000		extract	347
Rooibos Chai Mead	1 gal	15.19%	0	1.118	1.002		extract	575
The Spice V2	5 gal	12.06%	0	1.123	1.031		extract	423
Odin's Golden Tears of Honey Joy Cinnamon-Vanilla Mead	5 gal	11.22%	0	1.114	1.029		All Grain	1064

Fermentables Used In Metheglin (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	52		Sugar	honey	2°L	35	83%	3% - 100%
Maltodextrin	3		Sugar	sugar	0°L	39	3%	3% - 3%
Date (dried)	3		Fruit	fruit	0°L	28.9	3%	3% - 3%
Orange (Blood Orange)	3		Fruit	fruit	0°L	4.05	7%	7% - 7%
Raw Honey	3		Sugar	honey	20°L	38	94%	83% - 100%
Maple Syrup	2		Sugar	sugar	35°L	30	9%	5% - 13%
Orange juice	2		Fruit	juice	0°L	4.8	4%	1% - 6%
Raisins (dried)	2		Fruit	fruit	0°L	29.25	2%	2% - 3%
Northern Brewer - Wildflower Honey	2	US	Sugar	honey	2°L	42	93%	87% - 98%
Brewmaster - Honey, Orange Blossom	2		Sugar	honey	1°L	34.8	100%	100% - 100%

Hops Used In Metheglin (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Azacca	2	15	67%	33% - 100%
Cascade	2	7	67%	17% - 100%

Steeping Grains Used In Metheglin (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Metheglin (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	10	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Mangrove Jack - Mead M05	5	Mangrove Jack	Mead	n/a	Med-High	97.5%	59°F	86°F
Lallemand - Lalvin 71B -1122	5	Lallemand	Mead	High	High	100%	59°F	86°F
Fermentis - Safbrew - General/Belgian Yeast S-33	4	Fermentis / Safale	Ale	0.115	High	70%	54°F	77°F
Wyeast - Dry Mead 4632	3	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Danstar - Nottingham Ale Yeast	3	Danstar	Ale	Med-High	High	77%	57°F	70°F
Wyeast - Sweet Mead 4184	2	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Danstar - Belle Saison Yeast	2	Danstar	Ale	High	Low	80%	63°F	75°F
Mangrove Jack - Craft Series Cider Yeast	2	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	2	Lallemand	Ales	High	High	80%	77°F	104°F

Other Ingredients Used In Metheglin (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Cinnamon stick	12	Spice	Boil	16%	2% - 49%
Allspice	8	Spice	Primary	24%	0% - 60%
Vanilla Bean	3	Spice	Mash	42%	20% - 80%
Yeast Nutrient	3	Other	Mash	50%	1% - 84%
Diammonium Phosphate (DAP)	2	Other	Mash	7%	6% - 8%
Ginger	2	Spice	Primary	28%	5% - 50%
Nutmeg	2	Spice	Secondary	0%	0% - 0%
Sweet Orange Peel	2	Flavor	Primary	2%	2% - 2%
Vanilla extract	2	Spice	Boil	26%	3% - 49%

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