Tell me if this sounds potable
12# Buckwheat honey
2# American Red malt extract (from Williams Brewing)
1# Crystal 80L malt
.5# Flaked rye
EC-1118 yeast
I went with the buckwheat honey because I apparently have some sort of fetish for it. The malts were chosen mainly for their color and added body. The rye is just to provide a contrast to the residual sweetness. I chose the yeast based on what I've read about the effects of various yeasts on the taste of the finished mead. I may increase the malts a bit to get a higher SG for a sweeter mead, and I'm not entirely sure how much rye would be sufficient.
A special thanks to Joe for inspiring the name.
12# Buckwheat honey
2# American Red malt extract (from Williams Brewing)
1# Crystal 80L malt
.5# Flaked rye
EC-1118 yeast
I went with the buckwheat honey because I apparently have some sort of fetish for it. The malts were chosen mainly for their color and added body. The rye is just to provide a contrast to the residual sweetness. I chose the yeast based on what I've read about the effects of various yeasts on the taste of the finished mead. I may increase the malts a bit to get a higher SG for a sweeter mead, and I'm not entirely sure how much rye would be sufficient.
A special thanks to Joe for inspiring the name.