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Butter Rum Mead
Specialty Beer • Extract • 2 gal
Butter Rum lovers rejoice!
January 4, 2005 04:35pm
0.0/5.0 0 ratings
Ingredients (Extract, 2 gal)
- 2 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.25 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- .75 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .75 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1/2tsp
irish moss -(omitted from calculations)
irish moss
-
True BrewAmerican Lager
True BrewAmerican Lager
Slight diacetyl, complex, woody, bold.
Notes
I actually used 'Superior' Lager Yeast for its banana ester quality. for those who like butter rum, this brews for you. Primary ferm is VERY furious. a blow off is recommended. i racked to 2ndary after ferm ceased(6 days or so, after foam avalanche!) and bottled at 1.019 to clear. at this time it has a crisp, almost too crisp, butter rum flavor but with proper aging and clearing it will be a light bodied high alcohol mead. just bottled today will update in a month or so.
Style (BJCP)
Category: 23 -Specialty Beer
Subcategory: A -Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.092 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 -1.035 | |
| Color: | 19.0 SRM | 1 -50 | |
| Alcohol: | 9.8% ABV | 2.5% -14.5% | |
| Bitterness: | 0.0 IBU | 0 -100 | |
Discussion
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