Heather Mead

All Grain Recipe

Submitted By: Chalky (Shared)
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Brewer: Chalky
Batch Size: 3.96 galStyle: Dry Mead (24A)
Boil Size: 7.16 galStyle Guide: BJCP 2008
Color: 1.7 SRMEquipment: My Single Batch Equipment
Bitterness: 0.0 IBUsBoil 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

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


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.

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