Hoppy Mead ?

I used the search, but could not find any recipes for Hoppy meads, any one have a suggestion ?
I was just going to do a basic semi dry mead using lavin D-47 yeast, Yeast nutrient, 9 lbs of wild flower honey 3 lbs buckwheat honey 1 cup of OJ for the acid , and adding 3 or more Oz of Cascade hops , and see what happens. :rockin:

I haven't ventured into the hopped meads yet myself but there are a few threads out there, havent fully read through it yet so not sure hopw much help itll provide you...

https://www.homebrewtalk.com/f30/hops-mead-262138/

also look under metheglin since I'd think using hops would put you into that category

I have made many other metheglins, but not with hops....i don't believe it woud be the greatest mix of flavors...have you made a traditional mead first to determine that flavor?

Made quite a few meads since becoming gluten intolerant, these are my favorite commercial versions ( use Google Chrome's translator to view - as the website is only in danish )
Dansk Mjød
http://www.mjod.dk/node/12
Viking Blod Mjød
http://www.mjod.dk/node/48
Back when I used to be able to have beer I was a total hop head. Looking for that same Hoppy experience with the honey from my Bees

cbraun77s said:

I have made many other metheglins, but not with hops....i don't believe it woud be the greatest mix of flavors.

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I kind of have this thought in my head as well. I'm just not sure that a hoppy mead is something that sounds good.

My specialty store has two bottles of commercial hopped Methaglin that I've been meaning to try out to see if I like it. It's rather pricey though and I have a hard time pulling the trigger.

There is a recipe for a "hoppy mead"

https://www.homebrewtalk.com/f80/autumn-spiced-braggot-82552/

I think when you add hops to mead its also/technically known as mead. But I only have about 5 weeks/1 batch of mead making under my belt so I could be mistaken

cbraun77s said:

I have made many other metheglins, but not with hops....i don't believe it woud be the greatest mix of flavors...have you made a traditional mead first to determine that flavor?

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OpenContainer said:

I kind of have this thought in my head as well. I'm just not sure that a hoppy mead is something that sounds good.

My specialty store has two bottles of commercial hopped Methaglin that I've been meaning to try out to see if I like it. It's rather pricey though and I have a hard time pulling the trigger.

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Oh ye of little faith!!! Hop metheglin is indeed awesome, if I do say so myself...

For the OP: unless all you plan to do is dry hop, you may have to become a heretic and <gasp> boil a portion of your honey in order to have a vehicle to extract bitterness. I both boil a solution of water and half my honey, and dry hop after primary. I suppose there's plenty of room to experiment here too...you could perhaps heat only to beer sparge temps (~180*F) and do a sort of "first must hopping." Regardless, in order to get any bittering you will need some heat.

I do think you need some residual sweetness, so you may need to be prepared to stabilize and backsweeten. I think a FG after backsweetening of about 1.010-1.012 is about perfect

biochemedic said:

Oh ye of little faith!!! Hop metheglin is indeed awesome, if I do say so myself...

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I did buy one of the bottles last night and tossed it in the refrigerator. Planning on sampling it tonight.

i don't believe it woud be the greatest mix of flavors

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the Viking Blod hybiscus and hop mead is delicious! I am planning on making something along thoes lines soon... mmmmm hops....

It's called T'ej. It's the national drink of Ethiopia. /shudder (just because I loathe Ethiopian food everytime I've had the misfortune to try it).

https://www.homebrewtalk.com/wiki/index.php/T'ej

Well if you want to be leaning more towards beer you'll want to make it a hopped hydromel. I'm surprised no one mentioned this.

I used an old Ukrainian mead recipe, that called for hops and black tea, which is by far the family favorite. My wife is from Russia, so it was for her, I used 1 oz of a russian hop I cannot remember the name of and 1 oz of styrian goldings. The honey was local yellow star thistle and sage.