Dibbs Tupelo Dry Mead 
Extract Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 3.00 gal | Style: Dry Mead (24A) |
| Boil Size: 3.64 gal | Style Guide: BJCP 2008 |
| Color: 2.5 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.074 (18.0° P) | |
| Est FG: 0.983 SG (-4.5° P) | Fermentation: Ale, Three Stage |
| ABV: 12.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 8.00 oz |
Honey [Primary] (1.0 SRM) |
Sugar |
1 |
| 1.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
2 |
| 7.50 g |
DAP (Primary 1 days) |
Misc |
3 |
| 4.00 g |
Fermaid K (Primary 1 days) |
Misc |
4 |
| 4.00 g |
Fermaid K (Primary 3 days) |
Misc |
5 |
| 0.00 g |
Go-Ferm (Primary 6 days) |
Misc |
6 |
Notes
Lalvin EC1118 yeast or
Lalvin DV10™: Sparkling wine selection for primary and secondary fermentation
Sparkling wine selection for primary and secondary fermentation DV10 is approved for traditional sparkling wine production by the CIVC in Epernay. DV10 has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10 is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10 is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional 'workhorse' yeasts such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.
http://www.lallemandwine.us/products/yeast_chart.phpThis Recipe Has Not Been Rated
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