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meadish
Specialty Beer • Extract • 4 gal
hmm
January 6, 2012 am 10:37am
0.0/5.0 0 ratings
Ingredients (Extract, 4 gal)
- 12 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 tsp
Yeast Nutrient (AKA Fermax) - (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.096 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 0.3 SRM | 1 - 50 | |
| Alcohol: | 10.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
Braggot
2012-01-06 10:04pm
You could steep a little crystal malt with that and call it a braggot. Viking Ale!!
1/4/12
2012-01-09 9:54am
Did this up on 1/4/12 and it is much darker due to the dark central kentucky honey we used.
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