This recipe is based on Ken Schramm’s “Don’t Cry For Me Spargentina” recipe, in The Compleat Meadmaker. The name reminds me to get a sense of humor sometimes, but the recipe is good.
Have you tried this? Made it, tasted it? What did you do differently? Please let me know what you thought!
6 lbs. Munton’s Plain Amber Dry Malt (color ~20EBC)
9 lbs almond honey (nearly solidified)
2 oz Mt Hood hops (1 oz 30 min, 1 oz 2 min)
2 tsp yeast nutrient
WLP 720 sweet mead yeast (2 packets)
- Started yeast in ½ liter bottle with 1-2 fingers Breiss dried malt and water (about ¾ full)
- Sanitized 7 gallon brew bucket and filled buy ambien usa with 2.5 gallons cool water.
- Bring ½ gallon water to boil, shut off heat (electric stove) and added malt and 1 oz hops. Mix thoroughly. Turn on head and boil 1 hour.
- Turn off heat and add honey. Cool to room temp; transfer to brew bucket with cool water and check for wrist temp. Stir well and add yeast.
9/22/2009 (3 weeks) racked off 4.5 gallons to secondary. SG = 1.044 at this point. Dark amber color.
10/31/2009 SG = 1.044
10/31/2009 Rcked to 2.5 gallon keg and 10 beer bottles
Added ½ c simple syrup to keg and less than ½ c syrup to brew bucket. Has bitter undertone.
3/09/2010 FG 1.02.