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Sir John's Medievil Vanilla Mead
Specialty Beer • Extract • 6 gal
First time mead. Tried something similar that was awesome.
April 8, 2011 am 06:17am
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 15 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 6 oz
Vanilla (extract) - (omitted from calculations)
Vanilla (extract)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 6 ea
Vanilla (whole bean) - (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
-
White Labs WLP720 Sweet Mead/Wine
White Labs WLP720 Sweet Mead/Wine
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewärztraminer, Sauternes, Riesl
Notes
Heat honey in hot water until pourable. Bring water to 150-170F, then add vanilla. Steep for 20-30 minutes. Add honey, irish moss, acid blend and steep covered for 20-30 minutes. Cool to 70-75 F. Add yeast, yeast energizer, yeast nutrient. Added Kentucky Bourbon essence when transferring to primary. Add additional 3 vanilla beans to secondary. Bottle after 3-4 months or when clear.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 0.2 SRM | 1 - 50 | |
| Alcohol: | 8.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
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