Mead with Citra Hops

Extract Recipe

Submitted By: JoePat (Shared)
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Brewer: Patrick Derr
Batch Size: 5.50 gal	Style: Metheglin (26A)
Boil Size: 6.00 gal	Style Guide: BJCP 2008
Color: 2.4 SRM	Equipment: My Equipment
Bitterness: 0.0 IBUs	Boil 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
1.0 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.

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