Tej Mead 
Mead Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 1.00 gal | Style: Historical Mead (M4B) |
| Boil Size: 1.54 gal | Style Guide: BJCP 2015 |
| Color: White3 | Equipment: Mead - Micro 1 Gal/4 l Batch |
| Bitterness: 0.0 IBUs | Boil 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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