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Old 05-02-2013, 02:32 AM   #1
meadist
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Default Hop-Head Mead

Recipe Type: Extract    Yeast: EC-1118 - Lalvin Yeast    Batch Size (Gallons): 3    Original Gravity: 1.093    Final Gravity: 1.010    IBU: 50    Boiling Time (Minutes): 60    Color: Light Amber    Primary Fermentation (# of Days & Temp): 14 days @70 degrees    Additional Fermentation: let age for 4 months    Secondary Fermentation (# of Days & Temp): 14 days @70 degrees    Tasting Notes: Delightful!   
Link to recipe and notes here

Ingredients

3 gal water
7 lbs Clover Honey (~9.25 cups)
3 tsp Yeast Nutrient
3 g EC-1118 - Lalvin Yeast
1 oz Cascade Pellet Hops
1 oz Citra Pellet Hops
1 oz Centennial Pellet Hops
1 oz Cascade Leaf Hops
3/4 cup Corn Sugar


Directions

In a large brew pot, boil 3 gallons of water.
  • With the pot removed from the burner, add 3.5 lbs honey. Make sure to stir the water so the honey dissolves completely and doesn’t burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.
  • As the liquid starts boiling again, add 1 0z Cascade pellet hops and boil 60 minutes. After 15 minutes add ½ oz Centennial hops, After 15 more
  • minutes add ½ oz Citra hops. After 15 more minutes add the other ½ oz Centennial hops. with 5 minutes left in the boil, add the other ½ oz Citra hops. (it helps to contain the hops in individual muslin bags)
  • At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Dissolve the remaining 3.5 lbs of honey
  • Add the must to a 3 gallon primary fermenter, aerate, and pitch the yeast.
  • Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
  • After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.
  • Add the cascade leaf hops in a muslin bag to the secondary.
  • After 2 weeks, re-rack, then let age for 4 months.
  • Dissolve the corn sugar in 1 cup warm water and add to carboy.
  • Fill sanitized bottles and let age for at least 2 months.
  • Serve chilled in a tulip glass, and Enjoy with friends!

Link to recipe and notes here


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Old 10-21-2013, 02:33 AM   #2
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Brewed up a variation of this today. Any tricks for bringing the aging period down or it is necessary to age that long? Thanks.


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Old 11-10-2013, 01:56 AM   #3
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Quote:
Originally Posted by meadist
Link to recipe and notes here Ingredients 3 gal water 7 lbs Clover Honey (~9.25 cups) 3 tsp Yeast Nutrient 3 g EC-1118 - Lalvin Yeast 1 oz Cascade Pellet Hops 1 oz Citra Pellet Hops 1 oz Centennial Pellet Hops 1 oz Cascade Leaf Hops 3/4 cup Corn Sugar Directions In a large brew pot, boil 3 gallons of water.[*]With the pot removed from the burner, add 3.5 lbs honey. Make sure to stir the water so the honey dissolves completely and doesn’t burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.[*]As the liquid starts boiling again, add 1 0z Cascade pellet hops and boil 60 minutes. After 15 minutes add ½ oz Centennial hops, After 15 more[*]minutes add ½ oz Citra hops. After 15 more minutes add the other ½ oz Centennial hops. with 5 minutes left in the boil, add the other ½ oz Citra hops. (it helps to contain the hops in individual muslin bags)[*]At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Dissolve the remaining 3.5 lbs of honey[*]Add the must to a 3 gallon primary fermenter, aerate, and pitch the yeast.[*]Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.[*]After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.[*]Add the cascade leaf hops in a muslin bag to the secondary.[*]After 2 weeks, re-rack, then let age for 4 months.[*]Dissolve the corn sugar in 1 cup warm water and add to carboy.[*]Fill sanitized bottles and let age for at least 2 months.[*]Serve chilled in a tulip glass, and Enjoy with friends! Link to recipe and notes here
Meadist, 9 posts.. Where you been! Lol

Looks very interesting.. I'm a newb to meads so subscribing this one!
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Old 02-17-2014, 01:47 AM   #4
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Put mine on tap this weekend. Very happy with it. I'll post a pic soon.


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Old 03-13-2014, 02:12 AM   #5
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SWMBO is enjoying it so I'll be starting another batch soon.


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Old 04-07-2014, 01:08 AM   #6
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Just did a new batch today. Cascade, citra and simcoe.


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Old 07-14-2014, 12:39 AM   #7
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Pretty sure I'm the only one posting in this thread...new batch is on tap. It's very hoppy. I dry hopped with about 3 oz and keg hopped with 1 oz. Still trying to fine tune this to get it just right. May even need to be back sweetened a bit.


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Old 08-18-2014, 10:36 PM   #8
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Sounds super freakin tasty since i love mead and i love hops. i will definitely give this a try soon. Just gotta re-up my hop supply, I'm thinking of trying this with some crazy fruity hops like some calypso and belma...
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Old 08-21-2014, 05:07 PM   #9
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I have never used those, I've stuck with C hops and simcoe. But I think fruity hops would work great in this. Current batch, I really think the issue is I let it sit on the dry hops way too long and it got grassy. Next time I will do a short blast of dry hops right after fermentation, let it clear, and then dry hop it again right before I put it on tap.


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Old 08-21-2014, 05:57 PM   #10
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Quote:
Originally Posted by Helly View Post
Current batch, I really think the issue is I let it sit on the dry hops way too long and it got grassy. Next time I will do a short blast of dry hops right after fermentation, let it clear, and then dry hop it again right before I put it on tap
Thanks for the feedback Helly. How long did you let this current batch dry hop? I was thinking of doing a 7 day with mine, but this will also be my first time using these hops so its a learning experience in a few ways I suppose.


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