I’ve done some thinking and some research on my beer-like mead recipe. I decided to use just one specialty grain, crystal malt. Since I’m counting on it to do a lot of heavy lifting, I wanted to use a high concentration – still within the range that you’d see in a beer, but at the high end of that range.
No bittering hops probably means I’ll need to add acid, and that bugs me a little. I’m afraid it might add some noticeable wine character.
I’m still thinking about sweetening too. I’d really like to carbonate, and that means fermenting to dryness, adding a little more sugar to get the yeast fermenting again, and capping the bottles to trap the resulting CO2. This process doesn’t allow for sweetening. If you tried, by adding more sugar than necessary to carbonate, then the yeast would ferment it all. This would put so much pressure on the bottles that they might fail. So it looks like I’ll have to choose between sweetening and carbonating.
As far as hops go, 0.25 oz for flavor and/or aroma is probably about right, but I haven’t decided whether or not use them.
Translating all of that into a recipe would result in something like this:
For six US gallons (23 L) of must …
11.5 lb (5.2 kg) honey
5 gallons (19 L) of water
1 lb (450 g) crystal malt
6 tsp (28 g) DAP
0.25 oz (7 g) flavoring hops (optional)
0.25 oz (7 g) aroma hops (optional)
Ale yeast – Nottingham?
I’m expecting an OG of 1.070 or so.
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