I am planning a new-to-me recipe in the near future and was wondering if anyone could offer experienced advice on the batch.
The basis of the batch is to capture the maple syrup with the Belgian yeast.
I have years of experience with using herb/spice teas as mead additions so I expect no real surprises from this area. The main reason for the spicing is to balance out the nutrients with something positive for the flavor profile. This is a brew-pot addition so the flavor will be subdued after aging.
3 gallon batch:
Timeline expectations: primary 6-8 weeks, secondary 8-12 months, bottle + 1 year.
2 gal.(US) local aquifer spring water
1 qt. (approx. 3 lb) Pure Maple Syrup
1/2 gal. (approx. 6 lb) Clover Honey
1 lb. Belgian Dark Candy Sugar
WLP500 White Labs Trappist Ale yeast
Additives at end of boil:
1 tsp Irish Moss
1 tbls Bee Pollen (or 1 tsp yeast nutrient)
juice of 2 lemons, 1 orange
6 oz herbal tea (recipe fllows)
Herbal Tea:
Bring 1 qt apple juice to boil with zested rinds of 2 lemons, 1 orange, boil well then remove peels. and pour over the lemon and orange meats with 2 tbls crushed Corriander, 3 crush Cinnamon sticks, 2 slices fresh Ginger, 3 whole cloves, sm. spring Rosemary, 1 packed cup fresh Melissa. Steep-covered 30 minutes, Strain well, reheat to 170F.
(I add honey and drink the remainder hot.)
I know this is not a simple mead recipe, but after alot of experience with herb teas, I think this is the best method of flavor/nutrient addition and since I plan long maturation periods even strong teas in the primary are undernotes from the bottle.
If I brew this soon then Christmas '07 would be feature an interesting brew....
The basis of the batch is to capture the maple syrup with the Belgian yeast.
I have years of experience with using herb/spice teas as mead additions so I expect no real surprises from this area. The main reason for the spicing is to balance out the nutrients with something positive for the flavor profile. This is a brew-pot addition so the flavor will be subdued after aging.
3 gallon batch:
Timeline expectations: primary 6-8 weeks, secondary 8-12 months, bottle + 1 year.
2 gal.(US) local aquifer spring water
1 qt. (approx. 3 lb) Pure Maple Syrup
1/2 gal. (approx. 6 lb) Clover Honey
1 lb. Belgian Dark Candy Sugar
WLP500 White Labs Trappist Ale yeast
Additives at end of boil:
1 tsp Irish Moss
1 tbls Bee Pollen (or 1 tsp yeast nutrient)
juice of 2 lemons, 1 orange
6 oz herbal tea (recipe fllows)
Herbal Tea:
Bring 1 qt apple juice to boil with zested rinds of 2 lemons, 1 orange, boil well then remove peels. and pour over the lemon and orange meats with 2 tbls crushed Corriander, 3 crush Cinnamon sticks, 2 slices fresh Ginger, 3 whole cloves, sm. spring Rosemary, 1 packed cup fresh Melissa. Steep-covered 30 minutes, Strain well, reheat to 170F.
(I add honey and drink the remainder hot.)
I know this is not a simple mead recipe, but after alot of experience with herb teas, I think this is the best method of flavor/nutrient addition and since I plan long maturation periods even strong teas in the primary are undernotes from the bottle.
If I brew this soon then Christmas '07 would be feature an interesting brew....