Cookies and Cream Bochet

Mead Recipe

Submitted By: mjs566 (Shared)
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Brewer: Great Auk Brewing
Batch Size: 3.00 galStyle: Semi-Sweet Mead (M1B)
Boil Size: 3.17 galStyle Guide: BJCP 2015
Color: Red11Equipment: Mead - Mini 3 Gal/11.3 l Batch
Bitterness: 0.0 IBUsBoil 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 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 1.036

This Recipe Has Not Been Rated

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