Dandilion Mead

Extract Recipe

Submitted By: Jmshamblin (Shared)
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Brewer: Matt Shamblin
Batch Size: 5.00 galStyle: Open Category Mead (26C)
Boil Size: 5.73 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.125 (29.2° P)
Est FG: 0.971 SG (-7.7° P)Fermentation: Ale, Two Stage
ABV: 20.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.00 qt Dandilion Flowers (Mash 0 min) Misc 1
1.0 pkgs Pasteur Champagne (Red Star #-) Yeast 2
2.00 tsp Bentonite (Primary 0 min) Misc 3
15.00 Orange (Primary 0 min) Misc 4
5.00 Lemon (Primary 0 min) Misc 5
20 lbs Honey (1.0 SRM) Sugar 6

Notes

Steep Dandilion x 2 days in 1.5 gal water add 1 campden tablet to liquid after day 1. Reserve liquid and add to primary. Pasturize honey in 3 gal water. Juice citrus fruit and add to primary. Add bentonite, enough water to make 5 gal , yeast nutrient and yeast. Rack in 7 days or when SG < 1.00. Add 5 campden tablets to each racking. Rack again in 2 weeks then again in 3 months. Bottle and wait 6 months to 1 year before tasting

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