Cookies and Cream Bochet 
Mead Recipe
Submitted By: mjs566 (Shared)
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| Brewer: Great Auk Brewing | |
| Batch Size: 3.00 gal | Style: Semi-Sweet Mead (M1B) |
| Boil Size: 3.17 gal | Style Guide: BJCP 2015 |
| Color: Red11 | Equipment: Mead - Mini 3 Gal/11.3 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 5 min |
| Est OG: 1.148 (33.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.032 SG (8.2° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 16.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.25 gal |
Washington, DC |
Water |
1 |
| 9.00 oz |
Milk Sugar (Lactose) [Boil] (0.0 SRM) |
Sugar |
2 |
| 2.00 oz |
Cacao Nibs (Boil 5 min) |
Misc |
3 |
| 7 lbs 8.00 oz |
Honey - Melters [Primary] (20.0 SRM) |
Honey |
4 |
| 1 lbs 12.00 oz |
Honey - Meadowfoam [Primary] (8.0 SRM) |
Honey |
5 |
| 1 lbs 4.00 oz |
Honey - Clover [Primary] (4.0 SRM) |
Honey |
6 |
| 12.00 oz |
Honey - Clover [Primary] (4.0 SRM) |
Honey |
7 |
| 12.50 g |
GoFerm (Primary 0 min) |
Misc |
8 |
| 3.00 g |
Opti-White (Primary 0 min) |
Misc |
9 |
| 2.0 pkgs |
Lalvin - K1V-1116 (Lallemand - Lalvin #K1V-1116) |
Yeast |
10 |
| 4.86 g |
Fermaid O (Primary 1 days) |
Misc |
11 |
| 3.00 g |
FT Blanc Soft (Primary 1 days) |
Misc |
12 |
| 0.50 tsp |
Bentonite (Primary 2 days) |
Misc |
13 |
| 4.86 g |
Fermaid O (Primary 2 days) |
Misc |
14 |
| 4.86 g |
Fermaid O (Primary 3 days) |
Misc |
15 |
| 4.86 g |
Fermaid O (Primary 7 days) |
Misc |
16 |
| 4.00 oz |
Cacao Nibs (Secondary 0 days) |
Misc |
17 |
| 2.00 items |
Vanilla Beans (Secondary 0 days) |
Misc |
18 |
Taste Notes
7/25
- This stuff is incredible! Need to do more of this!Notes
5/28/2022
Mixed up must:
- Roasted cacao nibs for 15 minutes
- Boiled 1 gallon of water, added 9 oz of lactose and 2 oz of cacao nibs
o Saved 4 oz of cacao nibs for secondary, aging in bourbon
- Slowly added 7.5lbs of melters honey to disolve
- Cooled in sink, then added more water to meet desired OG
- Allowed to sit for several hours before pitching yeast
5.29
- Fermentation has started
- Added yeast nutrient and FT Blanc
5/30
- Added yeast nutrient
- Fermentation is moving fast
5/31
- Gravity reading is far below 1/3 sugar mark, stopped adding nutriet
6/1
- Some sulfur notes coming from yeast, still fermenting strong
6/3
- Added 2lbs of clover honey and mixed into must
o Projected OG to be 1.127 after measuring the adjusted SG at 1.050 (hydrometer)
7/2
- Did some backsweetening tests, started at 13.8 Brix and increased sweetness to about 17 Brix (could probably have been a bit sweeter to offset the acidity/harshness from the bochet honey)
7/21
- Stabilized after racking to secondary last weekend
7/23
- Backsweetened, measured 1.036This Recipe Has Not Been Rated
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