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	3537
Maple Treacle Mead	1 gal	18.29%	0	1.194	1.054		extract	2886
Sparkling Mead regular	7 gal	5.85%	0	1.050	1.005		BIAB	2059
India Pale Miodomel	3.5 gal	9.57%	43.82	1.090	1.017		Partial Mash	1990
Maple	25 gal	12.99%	0	1.132	1.033		All Grain	1646
Odens Tongue - Malt Mead	10 L	8.87%	12.47	1.081	1.013		BIAB	1576
Doris	5 gal	10.99%	15.77	1.084	1.000		Partial Mash	1434
Funky Cold Mead-ina	2.5 gal	12.39%	0	1.104	1.009		extract	1366
Mesquite Chili Mead	2 gal	12.25%	0	1.095	1.001		extract	1281
Electric Lemonade	5 gal	12.12%	0	1.092	1.000		All Grain	1119

Newest Open Category Mead (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
1350 German Mead	6 gal	10.64%	11.3	1.101	1.020		extract	14
Maple Mead	3 gal	7.33%	0	1.066	1.010		extract	37
Habanero Pineapple Mead	5 L	13.45%	0	1.102	1.000		extract	85
Mead v1.0	10 L	8.16%	0	1.063	1.001		extract	161
Sparkling Mead	5.5 gal	6.3%	0	1.064	1.016		BIAB	220
Maple Wine	3.5 gal	10.19%	0	1.082	1.004		All Grain	528
Coffeemel	5 gal	8.98%	0	1.091	1.023		All Grain	358
Dry Hopped Session Mead	5.5 gal	5.01%	0	1.038	1.000		All Grain	763
Orange Blossom Hydromel	5 gal	4.25%	0	1.043	1.011		All Grain	366
Concord 2022	5.5 gal	10.12%	0	1.092	1.015		extract	369

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	6		Sugar	honey	20°L	38	64%	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	Primary	38%	0% - 89%
Gypsum	3	Water Agt	Mash	14%	0% - 40%
Whirlfloc	3	Water Agt	Mash	52%	0% - 89%
Cinnamon stick	2	Spice	Primary	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%