Dandilion Mead
Extract Recipe
Submitted By: Jmshamblin (Shared)
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Brewer: Matt Shamblin | |
Batch Size: 5.00 gal | Style: Open Category Mead (26C) |
Boil Size: 5.73 gal | Style Guide: BJCP 2008 |
Color: 3.6 SRM | Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB |
Bitterness: 0.0 IBUs | Boil 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 items |
Orange (Primary 0 min) |
Misc |
4 |
5.00 items |
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 tastingThis Recipe Has Not Been Rated