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Mint Mead
Specialty Beer • Extract • 10 gal
This is my second crack at a Mead...maybe ready in time for XMAS!!
April 5, 2002 pm 12:10pm
0.0/5.0 0 ratings
Ingredients (Extract, 10 gal)
- 30 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 4 tsp
acid blend - (omitted from calculations)
acid blend
- 1 oz
FRESH mint leaves - (omitted from calculations)
FRESH mint leaves
- 5 tsp
yeast nutrient - (omitted from calculations)
yeast nutrient
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
The honey utilized is orange blossom. Initial water utilization will only be 5 gallons with the remaining volume being added after pasteruization (155-160 deg.). May add additional honey at 2nd or 3rd fermentation. Primary ferm: 2 weeks, 2nd ferm: 6 months, 3rd ferm: only if more clarification is needed. The mint is there for flavor and maybe color. Steep 1/2 oz in the final 5-10 min of honey steep. Add the remaining 1/2 oz in the must during primary fermentation.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.096 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.020 | 0.995 - 1.035 | |
| Color: | 0.3 SRM | 1 - 50 | |
| Alcohol: | 10.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
Mint Utilization
2002-05-04 8:00am
Racked to secondary. No need to adjust or add additional mint to the secondary....flavor and aroma is excellent. Will let the mead settle more before adding acid blend (mead is still raw after 1 month).
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