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Old 12-17-2008, 03:03 PM   #1
Matrix4b
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Default Carmel Mead

Really, I am just in the theoretical stage of a recipe design. I just need some advice.

I want to have a carmel flavored mead. My problem is that to make carmel it is essencially butter, milk and sugar as what makes it. I only have access to Alfalfa, Clove, and Wildflower honey. Adding butter and milk is BAD in mead and mead already has sugar in it. So how do I end up with a carmel flavor?

What spices or items would be recomended. I realize that this may work better as a braggot but I don't know how to make a braggot or what types of grains I am looking for. I have heard that Meadowfoam is a marshmellow like honey but I have no access or budget for finding it. Sorta suck with what I got as I buy my honey in bulk to make it cheaper ($1.70 a pound is what it ends up being) and can't afford to go high end on it.

So, Here is the problem: How would you get a carmel flavor in mead? What would be used as spices or additives or fruit to make it?

Any body have ideas?

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Old 12-17-2008, 03:08 PM   #2
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http://www.homebrewtalk.com/f80/cara...le-mead-68519/

http://www.homebrewtalk.com/f32/cara...t=caramel+mead
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Old 12-17-2008, 03:08 PM   #3
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Quote:
Originally Posted by Matrix4b View Post
So how do I end up with a carmel flavor?

Any body have ideas?
I steeped crystal malt for my Caramel Apple mead and I liked the caramel effect the malt provided.
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Old 12-17-2008, 03:09 PM   #4
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Search in the cider section for a thread called Caramel Cider, or something along those lines. A lot of people have stepped in with advise and recipes. I believe a common method is to use crystal malt, which provides more fermentables, that caramel flavor you are looking for, and some non fermentables to leave a bit of residual sweetness.

*Edit, HOLY CRAP PEOPLE, we have nice timing.

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Old 12-17-2008, 03:24 PM   #5
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Ok, Crystal Malt. That is a grain? I gather that I could easily find this in my local brew shop. What quantity is suggested for a robust carmel flavor, I am talking about like I am drinking Carmel. And by the sounds of this I put this in the primary? So my regular sweet show mead recipe would be fine just add Crystal Malt in it or does it require boiling out to make a kind of wort? Sorry for the questions, I have only delt with a few melomels and so far 1 meglathin. For my regular sweet desert mead:

20 pounds honey (Madahava's Alphafa)
2 packet of Lavin D47, preped in 6-8 oz of fruit juice at room temp 1/2 hr to 2 hrs before tossing)
1 teaspoon of yeast nutrient
2 teaspsoons of yeast energizer
4 gallons of bottled water (spring not distilled, brand I have is Local: Eldorado spring)
1 tablespon of stone dust, sanitized. (this helps my clarity and brings some smoothness,not needed though)

Then just add this Crystal Malt, at what stage?

Sorry no experiences with malts at all.

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Old 12-17-2008, 03:45 PM   #6
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I just read the recipe. The recipie for it indicates to steep the grains in the apple juice for 45 min at 155 degrees temp. Here in colorado, I would probably go with 150 degrees max due to the fact that things boil at roughly 1 degree lower per 1000 ft. Will water work for the steeping and then just use that same water to mix in the honey? Do the grains need to be ground or mashed or just put in the water and kept at 150 degrees for 45 min? So this looks like a solution that is put in the primary.

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Old 12-17-2008, 04:10 PM   #7
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Crystal or caramel malt is a grain you can buy from a home brew store. For a caramel mead I would steep 1-2# of the malt in a couple gallons of water at about 155F. Boiling point has nothing to do with recommended temperatures lower than boiling. Try to get malt between 20 and 60 lovibond, probably 20 or 40. Darker crystals will add some roasted and dark fruit flavors.

Then add your honey and make the mead as you normally would. You will probably want to leave it sweet. I don't think this will be like drinking caramel but it should have hints of caramel in the flavors.

If you want caramel liqueur then you will probably have to backsweeten heavily with some kind of caramel flavoring.

Craig

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Old 12-17-2008, 04:57 PM   #8
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I'm in the middle of a experimental batch of "butterbeer" which is essentually what you're talking about, the goal is a carmel/butter/vanilla flavor. The recipe is as follows (one gallon batch)

1# Honey
10oz 6-row
3oz carapils
2oz crystal 20L
2oz crystal 40L
1oz crystal 60L

Yeast was the ringwood strain (WLP005)

It goes down like this (in theory at least, it's still in primary) mash the grain at 155 or so for an hour, sparge up to a bit less than a gallon, bring to a boil then flame out, cool to pitching temp, add honey, pitch yeast. at 5 days, rack into secondary with a vanilla bean and some lactose (to taste). The hope is that the ringwood yeast is known to produce diacytl, which is used as a butter flavoring, but then cleans up after itself if you leave it on the yeast, hence the early racking. The vanilla is for flavor, and the lactose is to add some extra residual sweetness and creamy body. YMMV, as I haven't perfected it yet and this is the first experiment.

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Old 12-17-2008, 06:52 PM   #9
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Hmm, "Butterbeer" sounds great. This sounds like you are going to carbonate this. Hmm, not sure if yeast would do the trick. But sounds intersting. The Fig Melomel sounds really good, was it dry or sweet. I am not much for dry meads but that sounds great.

Eventually I want to do a Pineapple, lime, mint, mead. I tasted a drink that was those juices and it was heaven. Primarily Pineapple juice but hint of mint and lime.

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Old 12-17-2008, 07:21 PM   #10
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Quote:
Originally Posted by Matrix4b View Post
Hmm, "Butterbeer" sounds great. This sounds like you are going to carbonate this. Hmm, not sure if yeast would do the trick. But sounds intersting. The Fig Melomel sounds really good, was it dry or sweet. I am not much for dry meads but that sounds great.

Eventually I want to do a Pineapple, lime, mint, mead. I tasted a drink that was those juices and it was heaven. Primarily Pineapple juice but hint of mint and lime.
Yeah, it's ment to be carbed, we'll see about the yeast on the first racking, which'll probably be in the next 2 days. As for the fig mead, it's an off-dry low gravity one, before the additions of the figs on secondary it had an OG of 1.080, but I'm sure the figs boosted it up some.
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