Mead with Citra Hops

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Submitted By: JoePat (Shared)
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Brewer: Patrick Derr
Batch Size: 5.50 galStyle: Metheglin (26A)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 2.4 SRMEquipment: My Equipment
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.075 (18.3° P)
Est FG: 0.983 SG (-4.4° P)Fermentation: Mead, Metheglin
ABV: 12.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
5.50 gal Columbus Water 1
1 pkgs California Ale (White Labs #WLP001) Yeast 2
0.25 tsp Fermaid K (Primary 0 min) Misc 3
0.25 tsp Fermaid K (Primary 0 min) Misc 4
0.25 tsp Fermaid K (Primary 0 min) Misc 5
0.25 tsp Fermaid K (Primary 0 min) Misc 6
0.50 tsp DAP (Primary 0 days) Misc 7
0.50 tsp DAP (Primary 0 days) Misc 8
0.50 tsp DAP (Primary 0 days) Misc 9
0.50 tsp DAP (Primary 0 days) Misc 10
12 lbs Honey (1.0 SRM) Sugar 11
3.00 oz Citra [12.0%] - Dry Hop 7 days Hops 12

Notes

--Starter Make a 1000ml stater with 5 oz of honey and 1/4 tsp of nutrients and DAP --Making the Must: Preboil the water and add 1 tsp of nutrients and DAP. Chill in the fridge to 55-60 degrees F. Once water is cool sanatize a bucket and mix honey and water together with a sanatized spoon add another tsp of nutrients and DAP to this mixture and aerate for 10min then add yeast starter. --Fermentation At about 6 to 8 hours after pitching the yeasd add 1/2 tsp DAP 1/4 tsp of Fermaid K and stir with a sanitized spoon and aerate for 1 min and repeat every 24 hours for the next 3 days (4 additions total). After the last addition close the lid and let ferment. When air lock slows to almost nothing between 14-21 days after the last nutrient addition. Let the mead age in a 5 gal carboy for 4-5 months or until the mead is clear. Transfer mead to keg 1-2 weeks before bottling and add hops in a bag. Put keg in the fridge and flush with CO2. 2 days before bottling add cabonation stone cap and carbonate to 1-1.5 volumes.