recipes

The Claypool Nano-Brewery

Batch 56 - Big Green Monster Mead

Ingredients (2.5 gallons)

9 lbs. Light Clover Honey
2 tsp Acid blend
2.5 tsp Yeast Nutrient
0.5 tsp Irish Moss
0.25 tsp Grape tannin
5 tablets Camden tablets
1 pkg. Red Star Pris de Mousse Yeast (7 gr.)
1.5 gallons Filtered tap water
1 gallons Distilled water

O.G.: 1.116
F.G.: 1.020

Boil Irish Moss for 15 minutes in 1.5 gallons filtered tap water.
Dissolve honey.
Blend in acid blend, grape tannin, and nutrients.
Add 5 campden tablets.
After 24 hours pitch yeast.

Brew Date: 12/28/94

Pitched 7 gr. Red Star Pasteur Champagne Yeast - 01/21/95
Pitched 7 gr. Red Star Pasteur Champagne Yeast - 03/11/95
Pitched 7 gr. Red Star Pasteur Champagne Yeast - 03/13/95

Fermented 24 days in Primary
Racked to second on 01/21/95 - S.G. 1.050
Fermented 46 days in Second
Racked to third on 03/18/95 - S.G. 1.040
Fermented 19 days in Third
Racked to fourth on 03/27/95 - S.G. 1.040
Fermented 68 days in Fourth
Racked to fifth on 06/04/95 - S.G. 1.020
Fermented 28 days in Fifth

Bottle Date: 07/02/95