Meeker's 6.5 Gallon - Ancient Lutra Mead (2023_ANC_03)

Mead Recipe

Submitted By: MeekersMead (Shared)
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Brewer: Brendan Meeker
Batch Size: 6.50 galStyle: Spice, Herb Or Vegetable Mead (M3B)
Boil Size: 6.76 galStyle Guide: BJCP 2015
Color: White3Equipment: Mead - 6.5 Gallon Fermonster
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 0.997 SG (-0.9° P)Fermentation: Mead, Three Stage, Standard
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.29 gal Mild Water 1
12 lbs Honey - Wildflower [Primary] (8.0 SRM) Honey 2
0.7 pkgs Lutra Kveik (Omega #OYL-071) Yeast 3
5.00 g GoFerm Protect (Primary 0 days) Misc 4
20.00 g Fermaid O (Primary 0 days) Misc 5

Notes

25FEB2023: YEAST STARTER: 5G GOFERM, DRY LUTRA KVEIK YEAST, A SMALL BIT OF HONEY, AND 95-105F WATER MIXED FOR APPROX 30 MINUTES IN A JAR ON THE MAGNETIC TRAY. PROCEDURE: ADDED 12LB OF HONEY INTO FERMONSTER, TOPPED OFF WITH CHARCOAL FILTERED WATER. SG 1.10. MIXED IN 20G OF FERMAID O, AND MIXED WITH A POWER DRILL MIXING ARM TO OXYGENATE AND MIX. ADDED THE YEAST STARTER WHEN IT WAS FULLY MIXED AND SLOSHED IT AROUND A BIT TO GET IT INTO THE MIX. ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 25-28FEB2023: DEGASSING THE BATCH IN ORDER TO FACILITATE MORE YEAST PRODUCTION IN THE FIRST 3 DAYS, TRY TO DO IT TWICE A DAY. ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 29MAR2023: TRANSFERED TO SECONDARY CONTAINER ALONG WITH SULFITE+SORBATE TO STABILIZE. ADDED 2LB OF HONEY TO SWEETEN TO 1.015. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

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