Ok now that I have you attention, Bigkahuna included I hope. I want to do a mead with a belgian whit take. The one thing I dont want to use is hops because well they cost to dam@ much right now (unless someone wants to mail me some fresh ones, but i dont see that as likely).
I was thinking of using clover honey from a private apiary of course and adding orange zest or whole not sure, corriander and maybe some belgian candy sugar. For yeast I will use a trappist ale yeast which is hopefully up to the job.
Also if anyone has some ideas on a tripple style mead Im open to those as well.
Also if anyone has some ideas on a tripple style mead Im open to those as well.
Hey wait...where did I hear that one before?!?
(But I still maintain that you asking for help with experimental meads is tantamount to Albert Einstein asking a middleschool math class for help with a calculation.)
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ok...so I just asked you to start a new thread.....and here you are.
I also said:
Do a little mash, add some light bittering hops and call it a Braggot!
Mash like...4# of 2row, (3.3# can of extract)
maybe...1 oz of Cascades?
The citrus and Coriander would go great!
I'll bet that if you skip the Hops and add some extra orange zest, you could get plenty of bitterness. Are you thinking of adding grain? You'd almost have to to give the Belgian appeal?
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I found a recipe for a Barley wine style Braggot that calls for 4# Pale Malt, .5# Crystal (?L) and 2 oz Cascade hops. This recipe is calling for 10# of Amber Honey and D-47.
So what would you get if you knock out the hops completely (or cut back to 1oz), add orange zest and coriander (Both will work as bittering agents), add 12# of light honey, use the Belgian Yeast!
DON"T over do the Coriander. I did on a mead, and now it's chicken marinade...totally undrinkable.
Someone needs to poke this into beer smith or something to make sure you're not ending up with like 1.200 OG (that's an exaggeration of course) and make sure it matches the attenuation of your yeast. Just use less honey till it hits the target.
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It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
I've been thinking about doing a "mead that thinks it's a beer" for quite a while, and what I've come up with is a few problems and a few solutions:
The main problem is body and head retention, but as this a wit style I'm thinking if you did like 15% of the fermentables as carafoam, 10% as flaked oats, and 25% as wheat malt, with the other 50% as a honey, maybe as a heavy honey, such as buckwheat or hardwood in order to work with the heavyness of the grains involved, it might just work out. I was thinking of going for a "quick, mead-house beer" so I was contemplating this very thing for a bit, I haven't tried it yet, maybe throw in a pound or so of malto-dextrin as well, just to give it some more body to counteract the dryness that would result from the 50% honey.
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for hops what about saaz, stryan golding, or streisspalt?
yeast WLP 570 golden strong ale, or 400
for a recipe looking at
12#honey, probably clover
2# american 2-row
2# american wheat
1oz Styrian golding hops @ 60min
6gallon batch total
not sure how much corriander or zest
bitterness is 14ibu
planning on the WLP570
no candied sugar
process make a 3 gallon mash and pitch with the yeast let it go for about 5 days then add approximately half the honey and allow it to go for about a week or more then add the rest of the honey and allow it to all get friendly for a month or two.
Next question how much corriander should I look at and should I add it to the boil or throw it in raw/plain and let it just come out during fermation?
Belgian White style mead
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