Tej Mead

Mead Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 1.00 galStyle: Historical Mead (M4B)
Boil Size: 1.54 galStyle Guide: BJCP 2015
Color: White3Equipment: Mead - Micro 1 Gal/4 l Batch
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.123 (28.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.035 SG (8.7° P)Fermentation: Ale, Two Stage
ABV: 12.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 gal RO Water Water 1
1.28 g Calcium Chloride (Mash 60 min) Misc 2
1.03 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.81 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
21.00 g Gesho Kitel (Ethiopian Hop Powder) (Boil 0 min) Misc 5
3 lbs 4.00 oz Honey - Wildflower [Primary] (8.0 SRM) Honey 6
2.00 g Fermaid K (Primary 0 min) Misc 7
1.00 g DAP (Primary 0 days) Misc 8
1.0 pkgs Voss Kveik Ale Yeast (Lallemand #- ) Yeast 9
2.00 g Potassium Carbonate (Primary 3 weeks) Misc 10
15.00 g African Honeybush Tea (Primary 7 days) Misc 11

Notes

Recipe credits to\: https://www.youtobrew.com/mead-recipes/ultimate-tej Degassed and added nuetrients 5/16 and 5/17. Might be a little low on volume due to Gesho and tea bags. Will adjust with water at some point. 5/25/23 - Racked to secondary and crash cooled in refrigerator to clear. 6/2/23 - Added Potasium Metabisulfate and Potasium Bicarbonate 2g to mead. Fairly clear copper colored. 6/8/23 - Added 2 part clarifier. 6/11/23 - Bottled 6 x 7oz and 5 x 11oz bottles of clear gold colored mead. Strong, with a tea like flavor.

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