tooomanycolors

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Revvy

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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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BigKahuna

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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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tooomanycolors

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The grains no problem Ill steal some of my roomies, he is all grain now anyway and 1oz of hops is doable.

I guess no I need to figure out the honey part and think about the candied sugar...

BigKahuna

Recipes 

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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Freezeblade

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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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Primary:Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Westvleteren 8 clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn, Ballistæ Cyser,
Planning Lots of bitters, Red ale, 70/- mk II, Baker Street Brown mk II

tooomanycolors

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Since Im thinking of a still style mead head retention isnt huge unless I can talk my roommate out of keg space then Ill do sparkling.

And Ill get this into beersmith this evening and post back with more of a recipe

BigKahuna

Recipes 

I think if you're going still (and I would...just to be different) I'd keep the bitterness down...maybe do without the hops at all.

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tooomanycolors

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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?

BigKahuna

Recipes 

the only advice I can give on the Coriander is less is more.

1/8 oz?

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