Heather Mead 
All Grain Recipe
Submitted By: Chalky (Shared)
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| Brewer: Chalky | |
| Batch Size: 3.96 gal | Style: Dry Mead (24A) |
| Boil Size: 7.16 gal | Style Guide: BJCP 2008 |
| Color: 1.7 SRM | Equipment: My Single Batch Equipment |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 0.988 SG (-3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 8.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 cup |
Heather (Mash 8 hours) |
Misc |
1 |
| 2.00 cup |
Heather (Boil 0 min) |
Misc |
2 |
| 2.0 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
3 |
| 6 lbs 1.00 oz |
Honey (1.0 SRM) |
Sugar |
4 |
| 2.00 cup |
Heather (Secondary 0 min) |
Misc |
5 |
Notes
Heat water to 75 degrees celcius and add 6 cups of heather flowers, allow to steep overnight. Strain liquid from flowers. Boil the heather tea for 15 minutes adding 1tbsp yeast nutrient. Add the honey after flameout, stirring well. Strain the hot mixture through 2 cups of heather flowres into the fermenter. Allow to cool and add yeast. Ferment at 17 degrees.
When the fermentation is mostly done, draw off 2L of liquid and steep it with 2 more cups of heather flowers for 15 minutes in 75 degree celcius. Strain and add back to the fermenter.
Bottle and age for between 2 weeks and 2 years. This Recipe Has Not Been Rated
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