Session Glowing Dry-Hopped Mead Recipe

I’ve made this all over the place from three.5 to eight p.c ABV, with a wide range of hops. This recipe is best for those who keg and drive carbonate and might simply be finished in 5 weeks from making to consuming—decide your honey, decide your hops, and have enjoyable.

OG: 1.035
FG: zero.998 (+/- zero.003)
ABV: 5%

INGREDIENTS

5 lb (2.three kg) orange-blossom honey (with an extra zero.75 lb/340 g reserved for ending)
5 gal (19 l) water (whole quantity might be about 5.25 gal/20 l)
Vitamins: 280 ppm yeast assimilable nitrogen (YAN). That is about 20 p.c extra nutrient than is required, however ought to give an excellent first batch. (For extra about YAN, see “Mad for Mead, Part 2.”) The 20-liter quantity finally ends up with good numbers of vitamins since every little thing is in grams per liter.
30 g Fermaid-O
20 g Fermaid-Ok
four g DAP
6.25 g Go-Ferm
1 g potassium metabisulfite at bottling

HOPS

1 oz (28 g) Galaxy pellets
1 oz (28 g) Citra pellets
1 oz (28 g) Amarillo pellets

DIRECTIONS

Combine the honey and water collectively. Fill your carboy to five.25 gal (20 l) whole quantity after which add the Fermaid-O to some water, stir right into a slurry, and blend. The Fermaid-O offers you about 100 ppm YAN of nutrient.

Combine the Go-Ferm with three fl oz/85 ml of water at 109°F (43°C). As soon as that’s largely blended, depart the sanitized spoon within the combination and sprinkle the yeast excessive. Put some plastic wrap excessive, let it sit for 15 minutes, then stir once more, re-cover, and let sit for an additional 15 minutes or till the yeast is inside 15°F (eight°C) of the should. Add the rehydrated yeast to your carboy.

Ferment at 55–62°F (13–17°C). Be sure to not get above 68°F (20°C).

When you begin seeing little bubbles, it’s time for the staggered nutrient addition (SNA). That is typically inside 24 hours, however generally as quickly as three hours.

Do a easy 2-stage SNA. To forestall mead volcanoes, combine the vitamins with some should or boiled water earlier than including. (For extra details about SNA, see “Mad for Mead, Part 2.”)

50% on the finish of the lag part—10 g Fermaid-Ok and a pair of g DAP
50% at 33% sugar break—10 g Fermaid-Ok and a pair of g DAP

Stir twice a day for the primary 50 p.c of the fermentation (2–5 days), till the gravity reaches about 1.zero15.

After fermentation, rack not less than as soon as, possibly twice. You desire a very clear product at this level. If the mead isn’t very clear, rack once more, and/or think about using one thing like Sparkolloid to make clear. You need all of the yeast settled out in order that once you back-sweeten with extra honey, fermentation is much less prone to begin up once more.

As soon as the mead may be very clear, gently stir within the extra zero.75 lb (340 g) of honey (warmed up so it flows properly), potassium metabisulfite, and hops. After a couple of days it is best to see a pleasant layer of hops on the underside.

Wait 2–three days, then rack into your keg (you’ll undoubtedly need some kind of mesh or filter in your racking cane) and drive carbonate to round 2.5 volumes of CO2.

YEAST

5 g Rhône 4600 Yeast

BREWER’S NOTES

I like the additional physique the Rhône 4600 yeast offers, and it produces tropical fruit aromas. You possibly can substitute any low nitrogen yeast: Lalvin ICV D47 can also be a sensible choice.

Bulk age for a month and keg age for not less than every week.

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