Mead - Open Category Mead (BJCP 2008) - Beer Recipes | Brewer's Friend
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Mead - Open Category Mead (BJCP 2008)




Top 10 Open Category Mead (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
EBH MSB: Marcus' Stupid Bitter
5.5 gal 1.44% 11.15 1.015 1.004
extract 3604
Maple Treacle Mead
1 gal 18.29% 0 1.194 1.054
extract 2908
Sparkling Mead regular
7 gal 5.85% 0 1.050 1.005
BIAB 2081
India Pale Miodomel
3.5 gal 9.57% 43.82 1.090 1.017
Partial Mash 2006
Maple
25 gal 12.99% 0 1.132 1.033
All Grain 1664
Odens Tongue - Malt Mead
10 L 8.87% 12.47 1.081 1.013
BIAB 1598
Doris
5 gal 10.99% 15.77 1.084 1.000
Partial Mash 1450
Funky Cold Mead-ina
2.5 gal 12.39% 0 1.104 1.009
extract 1379
Mesquite Chili Mead
2 gal 12.25% 0 1.095 1.001
extract 1301
Electric Lemonade
5 gal 12.12% 0 1.092 1.000
All Grain 1152

Newest Open Category Mead (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
1350 German Mead
6 gal 10.64% 8.07 1.101 1.020
extract 43
Maple Mead
3 gal 7.33% 0 1.066 1.010
extract 56
Habanero Pineapple Mead
5 L 13.45% 0 1.102 1.000
extract 118
Mead v1.0
10 L 8.16% 0 1.063 1.001
extract 177
Sparkling Mead
5.5 gal 6.3% 0 1.064 1.016
BIAB 236
Maple Wine
3.5 gal 10.19% 0 1.082 1.004
All Grain 550
Coffeemel
5 gal 8.98% 0 1.091 1.023
All Grain 390
Dry Hopped Session Mead
5.5 gal 5.01% 0 1.038 1.000
All Grain 815
Orange Blossom Hydromel
5 gal 4.25% 0 1.043 1.011
All Grain 385
Concord 2022
5.5 gal 10.12% 0 1.092 1.015
extract 384

Fermentables Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Honey 44 Sugar honey 2°L
35 79% 25% - 100%
Raw Honey 7 Sugar honey 20°L
38 57% 9% - 100%
Cane Sugar 5 Sugar sugar 0°L
46 50% 5% - 100%
Corn Sugar - Dextrose 5 Sugar sugar 0.5°L
42 11% 1% - 29%
Maple Syrup 4 Sugar sugar 35°L
30 45% 20% - 100%
Belgian Candi Sugar - Amber/Brown (60L) 3 Sugar sugar 60°L
38 45% 20% - 91%
Brown Sugar 3 Sugar sugar 15°L
45 13% 5% - 25%

Hops Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 4 7 31% 11% - 50%
Chinook 4 13 56% 11% - 100%
Centennial 3 10 38% 11% - 100%
Amarillo 2 8.6 75% 50% - 100%
Citra 2 11 28% 25% - 33%
Saaz 2 3.5 33% 29% - 43%

Steeping Grains Used In Open Category Mead (BJCP 2008) Recipes (View More)

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

Yeasts Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Mangrove Jack - Mead M05 9 Mangrove Jack Mead n/a Med-High 97.5% 59°F 86°F
Fermentis - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - Champagne Yeast WLP715 3 White Labs Champagne 0.17 Low 90% 70°F 75°F
Red Star - Premier Blanc Yeast 3 Red Star Wine High Low 0% 59°F 86°F
White Labs - Sweet Mead/Wine Yeast WLP720 2 White Labs Wine 0.15 Low 75% 70°F 75°F
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Windsor Ale Yeast 2 Danstar Ale Medium Medium 72% 64°F 70°F

Other Ingredients Used In Open Category Mead (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Fermaid O 4 Other Primary 1% 0% - 2%
Diammonium Phosphate (DAP) 3 Other Mash 38% 0% - 89%
Gypsum 3 Water Agt Mash 14% 0% - 40%
Whirlfloc 3 Fining Boil 52% 0% - 89%
Cinnamon stick 2 Spice Whirlpool 57% 18% - 96%
Clove 2 Spice Boil 21% 0% - 42%
Fermaid K 2 Other Primary 0% 0% - 1%
Go-Ferm 2 Other Primary 1% 0% - 2%
Lemon Zest 2 Spice Mash 18% 3% - 33%
Slaked Lime 2 Water Agt Mash 10% 0% - 20%