BILLY BREW
Grandmaster Brewer
Had great success with meads back in the early days, so I thought I would give it another shot.
This is for 6 gallons
8lb Lyman Woods Honey
5lbs Lyman Woods Burnt Honey*
4 oz smoked malt
4 oz ginger root
3 lemons
WLP099
Bring 5 gallons of water to a boil then cool to 170
Add smoked grains and let stand for 45 minutes
Stain off and raise temp to 185.
Add 1 1/2 lemon and 2 oz ginger (minced)
let sit for 30 minutes.
In a separate pot, bring 5lbs honey to a boil and reduce until it turns dark golden brown.
Add the 5 gallons of water and the other 8lbs of honey. raise temp to 170 for 45 minutes.
Cool rapidly and strain into carboy.
Add yeast per normal proceedure
At 5 days (or when ferment has subsided) transfer to secondary.
Bring 1 gallon of water to a boil and reduce to 170.
Introduce 2 ounces of ginger root and 1 1/2 lemon. Let stand for 1/2 hour to kill any bugs.
Reduce temp to @ 80 and introduce to secondary.
Seal it up with a blow off, just in case, and let it sit for a month for first tasting.
Hold off 1/2 the batch for a year, and see the difference (it will be huge)
Fingers crossed...Last one I made was back in 2000, and I still have 2 gallons of it. @ 3oz is all you need to get a really warm glow going!
This is for 6 gallons
8lb Lyman Woods Honey
5lbs Lyman Woods Burnt Honey*
4 oz smoked malt
4 oz ginger root
3 lemons
WLP099
Bring 5 gallons of water to a boil then cool to 170
Add smoked grains and let stand for 45 minutes
Stain off and raise temp to 185.
Add 1 1/2 lemon and 2 oz ginger (minced)
let sit for 30 minutes.
In a separate pot, bring 5lbs honey to a boil and reduce until it turns dark golden brown.
Add the 5 gallons of water and the other 8lbs of honey. raise temp to 170 for 45 minutes.
Cool rapidly and strain into carboy.
Add yeast per normal proceedure
At 5 days (or when ferment has subsided) transfer to secondary.
Bring 1 gallon of water to a boil and reduce to 170.
Introduce 2 ounces of ginger root and 1 1/2 lemon. Let stand for 1/2 hour to kill any bugs.
Reduce temp to @ 80 and introduce to secondary.
Seal it up with a blow off, just in case, and let it sit for a month for first tasting.
Hold off 1/2 the batch for a year, and see the difference (it will be huge)
Fingers crossed...Last one I made was back in 2000, and I still have 2 gallons of it. @ 3oz is all you need to get a really warm glow going!