Lehua Traditional 
Mead Recipe
Submitted By: mjs566 (Shared)
Members can download and share recipes
| Brewer: Great Auk | |
| Batch Size: 4.50 gal | Style: Semi-Sweet Mead (M1B) |
| Boil Size: 4.69 gal | Style Guide: BJCP 2015 |
| Color: White1 | Equipment: Mead - Standard 5 Gal/19 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.096 (23.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 11.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.25 gal |
Poland Spring (R) |
Water |
1 |
| 2.00 tsp |
Bentonite (Primary 0 min) |
Misc |
2 |
| 9 lbs 12.00 oz |
Honey - Lehua [Primary] (8.0 SRM) |
Honey |
3 |
| 2 lbs 4.00 oz |
Honey - Lehua [Primary] (8.0 SRM) |
Honey |
4 |
| 10.00 g |
GoFerm Protect (Primary 0 min) |
Misc |
5 |
| 4.00 g |
Opti-White (Primary 0 days) |
Misc |
6 |
| 4.00 g |
Tannin FT Blanc (Primary 0 days) |
Misc |
7 |
| 2.0 pkgs |
Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) |
Yeast |
8 |
| 3.85 g |
Fermaid O (Primary 1 days) |
Misc |
9 |
| 3.85 g |
Fermaid O (Primary 2 days) |
Misc |
10 |
| 4.25 g |
Fermaid K (Primary 3 days) |
Misc |
11 |
| 1.95 g |
Diammonium Phosphate (DAP) (Primary 3 days) |
Misc |
12 |
| 4.25 g |
Fermaid K (Primary 7 days) |
Misc |
13 |
| 1.95 g |
Diammonium Phosphate (DAP) (Primary 7 days) |
Misc |
14 |
Notes
Must day: 5/30/2020
Followed standard mead making protocol
- Added unfiltered house water to mix honey via 3 steps (separated out secondary honey amount, mixed majority of honey with water, then mixed remaining honey)
- Rehydrated yeast in goferm and distilled water
- Added 3.5 grams of FT blanc
5/31
- Added fermaid-O
- Mixed with drill and mixing attachment for at least 30 sec
- Measured gravity at 18.8 Brix
6/1
- Added Fermaid-O
- Mixed with drill and mixing attachment for at least 30 sec
- Measured gravity at 18 Brix
6/2
- Added Fermaid-K and DAP
- Mixed with drill and mixing attachment for at least 30 sec
- Measured gravity at 16.2 Brix
6/3
- Hit 1/3 sugar break, stopping nutrient additions
- Mixed with drill and mixing attachment for at least 15 sec
- Measured gravity at 15.6 Brix
6/14
- Measured gravity initially at 7.6 Brix via refractometer
- An hour later, removed temp control and measured with hydrometer at 1.001 SG at 66 deg F
o Estimated OG was 1.077 SG
6/15
- Measured via refractometer at 7.2 Brix
- Measured via hydrometer at 0.998 SG
o Estimated OG is 1.078 SG
- Fermentation may still be underway
6/16
- Measured gravity via refractometer at 6.9 Brix
6/17
- Measured gravity via refractometer at 6.8 Brix
- Measured gravity via hydrometer at 0.995
6/20
- Will stabalize with KMETA (1.8 grams) and K Sorbate (5.1 grams) and allow to sit for 24 hrs before backsweetening
6/21
- Backsweeten with 2.25 lb of Lehua honey
- Transferred to secondary and moved to fridge
- Adjusted final gravity is 1.013 SG
- Assessed OG: 1.092 SG
- ABV: 10.6%
6/22
- Added 200 ml of hot liquid with sparkolloid suspended and blended into the mead
- Final ABV: 10.5%This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor