Meeker's Tej - 3 Gallon (2023_TEJ_01) 
Mead Recipe
Submitted By: MeekersMead (Shared)
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| Brewer: Brendan Meeker | |
| Batch Size: 3.00 gal | Style: Experimental Mead (M4C) |
| Boil Size: 3.12 gal | Style Guide: BJCP 2015 |
| Color: 12.1 SRM | Equipment: Mead - Mini 3 Gal/11.3 l Batch |
| Bitterness: 326.8 IBUs | Boil Time: 60 min |
| Est OG: 1.100 (23.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 0.995 SG (-1.3° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 14.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.50 gal |
Mild |
Water |
1 |
| 8.00 oz |
Gesho Kitel [5.0%] - Boil 20 min |
Hops |
2 |
| 4.00 oz |
Gesho Enchet [5.0%] - Boil 20 min |
Hops |
3 |
| 7 lbs 15.25 oz |
Honey - Wildflower [Primary] (8.0 SRM) |
Honey |
4 |
| 1.0 pkgs |
Lalvin D-47 (Lallemand - Lalvin #D-47) |
Yeast |
5 |
| 5.00 g |
GoFerm Protect (Primary 0 days) |
Misc |
6 |
| 15.00 g |
Fermaid O (Primary 0 days) |
Misc |
7 |
Notes
21MAR2023: BOILED 8OZ GESHO KITEL, 4OZ GESHO ENTCHET FOR 20 MINUTES AND LET STEEP IN WATER FOR APPROXIMATELY 1 HOUR TO COOL DOWN A BIT SINCE I WAS FERMENTING IN A PLASTIC CONTAINER. ADDED THE 8LB OF HONEY (EDS) AND THEN ADDED THE GESHO BOIL, LEAVES AND STEMS INCLUDED INTO THE BATCH. HAD A LALVIN D-47 STARTER GOING FOR APPROX 30 MINUTES HYDRATING WITH 5G GOFERM AROUND 100F. FILLED THE REST OF THE CONTAINER WITH WATER AND ADDED 15G FERMAID O. TOPPED OFF THE BATCH WITH CHARCOAL FILTERED WATER LEAVING ENOUGH HEAD ROOM FOR FERMENTATION. MIXED THE BATCH WITH A POWER DRILL MIXING ATTACHMENT TO OXYGENATE THE BATCH AS WELL AND PITCHED THE YEAST STARTER INTO THE BATCH.
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22-24MAR2023: DEGASSING THE BATCH IN ORDER TO FACILITATE MORE YEAST PRODUCTION IN THE FIRST 3 DAYS, TRY TO DO IT TWICE A DAY.
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------This Recipe Has Not Been Rated
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