Meeker's 5 Gallon - Ancient Mead (2023_ANC_01) 
Mead Recipe
Submitted By: MeekersMead (Shared)
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| Brewer: Brendan Meeker | |
| Batch Size: 5.00 gal | Style: Spice, Herb Or Vegetable Mead (M3B) |
| Boil Size: 5.20 gal | Style Guide: BJCP 2015 |
| Color: White3 | Equipment: Mead - Standard 5 Gal/19 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.091 (21.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 0.995 SG (-1.2° P) | Fermentation: Mead, Three Stage, Standard |
| ABV: 12.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.50 gal |
Mild |
Water |
1 |
| 12 lbs |
Honey - Wildflower [Primary] (8.0 SRM) |
Honey |
2 |
| 1.0 pkgs |
Lalvin RC 212 (Bourgovin) (Lallemand - Lalvin #RC 212) |
Yeast |
3 |
| 5.00 g |
GoFerm Protect (Primary 0 days) |
Misc |
4 |
| 20.00 g |
Fermaid O (Primary 0 days) |
Misc |
5 |
Notes
21MAR2023: ADDED THE 12LB OF HONEY (EDS). HAD A BOURGOVIN RC-212 STARTER GOING FOR APPROX 30 MINUTES HYDRATING WITH 5G GOFERM AROUND 100F. FILLED THE REST OF THE CONTAINER WITH WATER AND ADDED 20G 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.
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