recipes
The Claypool Nano-Brewery
Batch 134 - Pepper Mead
Ingredients (2.5 gallons)
6 lbs. Orange Blossom Honey
2.5 tsp Yeast Nutrient
5 tablets Camden tablets
8 Tbsn Black peppercorns
1 pkg. Red Star Pasteur Champagne Yeast (5 gr.)
2 gallons Spring water
O.G.: 1.089
F.G.: 0.992
Heat 1 gallon of spring water.
Dissolve honey.
Blend in nutrients and 1 gallon of cold water.
Add 2 camden tablets.
After 24 hours pitch yeast.
Brew Date: 08/23/00
Pitched 5 gr. Red Star Pasteur Champagne Yeast - 08/24/00
After primary fermentation is complete, crush peppercorns and add to secondary.
Fermented 24 days in Primary
Racked to second on 09/16/00
Fermented 145 days in Second
Racked to third on 02/08/01
Fermented 213 days in Third
At bottling, add 1 whole peppercorn to each bottle.
Bottle Date: 09/09/01