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Praline Mead
Alternative Sugar Beer • Extract • 1.0 gal
A unique take on a mead with rich notes of caramelized brown sugar, earthy maple syrup, and delicate floral honey. Balanced with a touch of creamy sweetness from lactose and infused with real vanilla bean for a warm, silky finish.
December 7, 2024 pm 12:48pm
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Ingredients (Extract, 1.0 gal)
- 1.0 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.0 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.0 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.
- 0.25 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 2.5 g
Yeast Energizer - Go-Ferm per schedule (omitted from calculations)
Yeast Energizer
Helps revive stuck or slow fermentation
- 3.9 g
Wyeast Nutrient - Fermaid-O per schedule (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 0.5 ea
Vanilla (whole bean) - Secondary (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
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White Labs WLP720 Sweet Mead/Wine
White Labs WLP720 Sweet Mead/Wine
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewärztraminer, Sauternes, Riesl
Notes
Use ICV-D47 yeast Go-Ferm Rehydration Dissolve 2.50 g (38.6 grains) of Go-Ferm Protect in 50 mL (2 oz) hot water (the hotter the better). The warmer the water, the easier it will be to dissolve the Go-Ferm. When the water reaches 104 deg F (40 deg C), pour in 2 g (30.9 grains) yeast. Give the slurry a quick swirl. After 15 minutes, begin tempering yeast by adding 25 mL (1 oz) must to the yeast slurry every 5 minutes. When yeast slurry temperature is within 10 deg F of must temperature, pitch yeast into fermenter. Total Fermaid O Required: 3.90 g (60.2 grains) Sugar/Nutrient Addition Schedule Day 0: • Boil 0.5 lb of dark brown sugar in 0.5 gal of water for 15 min to carmelize. • Dissolve 0.25 lb of honey and 0.25 lb of maple syrup into the water when it reaches 80 degrees. • Cool to 68 degrees before adding the yeast. Day 1: • Add 0.97 g (15.0 grains) Fermaid O. Day 3-4: • Boil 0.25 lb of dark brown sugar in 0.25 gal of water for 15 min to carmelize. • Dissolve 0.375 lb of honey and 0.375 lb of maple syrup into the water when it reaches 80 degrees. • Cool to 68 degrees before adding the primary fermenting vessel. • Add 0.97 g (15.0 grains) Fermaid O. Day 5-6: • Add 0.97 g (15.0 grains) Fermaid O. Day 7: • Boil 0.25 lb of dark brown sugar in 0.25 gal of water for 15 min to carmelize. • Dissolve 0.375 lb of honey and 0.375 lb of maple syrup into the water when it reaches 80 degrees. • Cool to 68 degrees before adding the primary fermenting vessel. • Add the final nutrient addition of 0.99 g (15.2 grains) Fermaid O on day 7 or when fermentation has reached 1/3 sugar break (SG = 1.079), whichever comes first. Secondary: • Dissolve 0.25 lb of lactose in 1.0 cup of 80 degree water. • Cool to 68 degrees before adding to the secondary fermenting vessel. • After the mead has fully cleared, soak the vanilla bean in a small amount of vodka or bourbon to sanitize. • Slice the vanilla bean, scrape out the seeds, and add both the bean and seeds to the secondary fermenting vessel. Optional simplified sugar addition schedule: Day 0: Boil 1.0 lb of dark brown sugar in 0.5 gal of water for 15 min to carmelize. Day 3-4: Dissolve 0.5 lb of honey and 0.5 lb of maple syrup in 80 degree water. Day 7: Dissolve 0.5 lb of honey and 0.5 lb of maple syrup in 80 degree water. Degassing is not generally required due to the sugar addition schedule.
Style (BJCP)
Category: 31 - Alternative Fermentables Beer
Subcategory: B - Alternative Sugar Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.118 | 1.025 - 1.120 |  |
| Terminal Gravity: | 1.024 | 0.995 - 1.035 | |
| Color: | 27.1 SRM | 0 - 50 | |
| Alcohol: | 12.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 120 | |
Discussion
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