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Old 04-17-2011, 01:09 PM   #1
r8rphan
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Default Mead vs Beer

Never made or even tasted mead before.. I have a friend who is asking me if I can make him some...

And since I've been curious about the stuff anyways, I told him 'maybe'

So I'm wondering what the difference is in process between making mead and Ale...

It is called a 'braggot' and uses Lalvin D-47 yeast..

What temp does this yeast ferment at? How long does mead need to ferment, and how long does it need to condition and at what temperature?

How vigorous is the ferment? Do I need to account for more krausen head space and blowoff that I typically have with my IPA's?

Is the brew process basically the same as beer?

Thanks



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Old 04-17-2011, 01:19 PM   #2
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Never made it, but a friend do and gives me some every now and then. Great stuff. He makes oaked dry mead and mel-o-mel with raspberries. I sure do like it better than wine.



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Old 04-17-2011, 01:22 PM   #3
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Mead has much more of a wine taste than a beer taste....the process is a bit different than beer (easier). the process that I normally follow and get good results is heat good clean water to 120F and mix your honey in add yeast nutrients (need nutrients because unlike beer, fermenting honey is a little harder for the yeast to ferment.) Add acids or acid blends depending on the recipe. (for flavor)
then cool and pitch your rehydrated yeast. let sit for a month or so in primary then secondary to clear, bottle and put on the shelf until it starts tasting good..(takes about 6 months do get to the drinkable stage then it only gets better from there (a year or so)

You mentioned that your buddy wants to make braggot which is a mix of beer and mead I have never made one so the process would more than likly be a bit different.

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Old 04-17-2011, 01:32 PM   #4
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What temp range does it ferment at?

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Old 04-17-2011, 01:34 PM   #5
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This is the recipe he gave me that he got somewhere off the interweb...

Hefty Braggot: From " The Complete Mead Maker"
This is an all-grain recipe for those familar with all-grain brewing. This is a big ale-mead, meant for cool fall nights. The head is rich, dense, and creamy, and the aroma is so profound it will push it's way into your nose after each swallow. The flavor is caramelly sweet, with the honey and malt hanging on your tongue alongside the hop bitterness in a long-lived aftertaste. It goes beautifully with hearty meat dishes like staekpie or pot raost, but will also complement spicey dishes, particularly. Mexican food.
If you are a hop lover, you can virtually double the amount of hops in this recipe. The body will stand up to it, and though the sweetness/bitterness balance will be aggressive when young (6-9 months!), it will mellow to a low roar over the course of a year. This braggot-de-garde is definitely one that can be cellard for two years or more without any appreciable loss of appeal.

Makes 5 gallons (18.93 L)
8 lbs. pale ale malt, crushed
2 lbs. Vienna malt, crushed
1 lb. dextrin malt, crushed
3 oz. Cascade hops (25 IBU) 60 min.
1 oz. Cascade hops (8 IBU) 30 min.
1 0z. Cascade hops, 2 min
9 lbs. honey-one with a big aroma. or a blend of several varietes
2 tsp. yeast energizer
2 tsp. yeast nutrient
10 g Lalvin D-47 yeast, rehydrated
. OG: 1.120
. FG 1.018
I use an infusion mash. Mash in grains with 11 quarts water at 180 F, hold at about 146 F, rest 30 minutes, test for starch conversion. Heat to 165 F to mash out. Sparge with 3.5 gallons at 185 F. Sparge directly onto bittering hops in boil kettle. Boil 60 min, adding hops as scheduled. After 60 min, cut heat, add yeast energizer and nutrient, honey. and stir. Chill to 70 F, transfer to fermenter, aerate vigorously, pitch yeast.

Extract Alternative Method
Those seeking to use extracy can substitute 6 pounds of amber DME, add water to 5 gals, and proceed with the boil.
Make sure you use a fermenter with plenty of head space. Bottle with 3/4 cup of corn sugar or ked and carb.

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Old 04-17-2011, 01:47 PM   #6
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Quote:
Originally Posted by r8rphan View Post
What temp range does it ferment at?
Should ferment at the same temps as beer 62-68f


thats a good lookin recipe! I would deffinatly agree with the text, put the honey in at knockout or even after its cooled a little bit 150f-ish, boiling honey destroys the flavor.
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Old 04-17-2011, 02:11 PM   #7
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Is there any danger of bacteria in the honey causing infection by letting it cool to 150f-ish?

And although I've never tried mead.. that recipe sounds good to me too...

Although the hops seem a little on the light side for that much alcohol...

I wonder if dry hopping is good with mead?

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Damn, where's my arm?.

"You can pick your nose, and you can pick your friends... but you can't pick your friends nose!"
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Old 04-17-2011, 03:01 PM   #8
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Quote:
Originally Posted by iparks81 View Post
Should ferment at the same temps as beer 62-68f
This answer is completely dependent on which yeast you are using. Some can be fermented at much higher temps. Always check the recommendations for your yeast. In the case of D47, your target temp is between 59-68 degrees.
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Old 04-17-2011, 03:15 PM   #9
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Originally Posted by r8rphan View Post
Is there any danger of bacteria in the honey causing infection by letting it cool to 150f-ish?
Not really. I like the idea of adding after you cool the wort down a bit. Adding at knockout will cook off some of the more delicate flavor compounds.
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Old 04-18-2011, 11:20 AM   #10
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In the recipe, it says to "test for starch conversion"...

What is this? Is this just using a sample and a drop of iodine? Or is it some sort of measurement that has to be taken? Or is it something that is unnecessary?

Doesn't checking OG kinda tell you if you've extracted the sugars?



__________________
"DOH!"
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"Beer is living proof that God loves us, and wants us to be happy."
(possibly said by) Ben Franklin (maybe)


Quote:
Originally Posted by arturo7 View Post
Damn, where's my arm?.

"You can pick your nose, and you can pick your friends... but you can't pick your friends nose!"
George Carlin
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