Kiley's Base Session Mead

The perfect base mead for your sessionable mead needs

Recipe Author: 

Kiley Gwynn

Beer Style: 

Mead

Batch Size: 

5.00 gallons

Boil Time: 

0 minutes

Original Gravity: 

1.060

IBUs: 

0.00

ABV: 

6.00% ABV

Malt/Grain/Sugar/Extract: 

8 lbs Honey

4.25 gallons of water

X amount of herbs and flavors.

 

Extra Ingredients: 

13.25gm of Fermaid O split into 4 portions (3.3gm). (calculated via TONSA 2.0 calculator)

Yeast: 

Yeast: Irish Ale, 71B, EC-1118

Special Instructions / Notes: 

  1. Bring water to a boil, steep any herbs and spices 
    1. Simmer hard barks, roots and berries for 15 minutes and then steep off the heat for another 15 minutes
    2. For delicate herbs, add off the heat and steep for 20-30 minutes
  2. Mix in honey. Transfer to fermenter and allow to cool to 60-70's°F and pitch yeast.
  3. 24 hours post pitch, add one portion of Fermaid O
  4. 48 hours post pitch, add another portion of Fermaid O
  5. 72 hours post pitch, add the third portion.
  6. 7 days post pitch, add the final portion
  7. Once fermentation is completed, keg and carbonate and serve.(approximately 2-4 weeks)