Quick Ginger Mead

Extract Recipe

Submitted By: dplittle (Shared)
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Brewer: David Little
Batch Size: 5.00 galStyle: Metheglin (26A)
Boil Size: 5.46 galStyle Guide: BJCP 2008
Color: 1.7 SRMEquipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.045 (11.2° P)
Est FG: 0.990 SG (-2.6° P)Fermentation: My Aging Profile
ABV: 7.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
1 pkgs SafAle American Ale (Fermintis #US-05) Yeast 1
4.00 oz Ginger Root (Primary 7 days) Misc 2
1.00 tsp Yeast Nutrient (Primary 7 days) Misc 3
6 lbs 8.00 oz Wildflower Honey (1.0 SRM) Sugar 4

Notes

Dissolved honey in 1.25 gal of 160 deg F water and then blended with 4.25 gal of water at 39 deg F.Heat water to 160 deg F and dissolve honey. Add yeast nutrient. Chill to 66 deg F, transfer to carboy and oxygenate. Add tube of minced ginger and pitch hydrated yeast. Float a hydrometer in the carboy. Let ferment to around 1.015 and then cold crash so yeast will stop and drop out. Transfer to a keg and force carbonate to 3 volumes. If additional ginger flavor is desired, "dry hop" with peeled and thickly sliced fresh ginger. Left it on the yeast a little too long so it dried out. FG about 1.000. Am going to back sweeten.