Clover Saison Mead

Finally, after almost 2 years, I have had time to start rebuilding this site.  Yay!!!
Currently I am a little short on all-grain brewing time.😢 But, never fear, I can keep the 1 gallon fermenters filled with mead.😁  This is my first time making mead, so we’ll see how it goes.
First up……  Clover Saison Mead.  A fermented marriage of Belgian Saison Yeast, German Spalt Hops, and American Clover Honey with just a touch of lemon from an undisclosed location.
And on with the recipe….






Clover Saison Mead

Grist:Clover Honey
Hops:Spalt
Other:Lemon Juice
ABV:11.2%
Pairing:To Be Determined


Spring Water 1 gallon
Clover Honey 2 lb.
Spalter Hops 0.15oz 20min
Spalter Hops 0.15oz 10min
Spalter Hops 0.3oz Dry Hop 1 Week
BATCH SIZE 1 gallon
OG 1.069
FG 0.984 Estimated
YEAST WLP568 Belgian Style Saison Blend
FERMENTATION TEMP 66°F-85°F See Note
METHOD:
  1. Remove 3 cups of water from your gallon and save in a sterilized container. (This it to accommodate the honey volume and may be added later.)
  2. Put water in your brew kettle and start to bring to a boil.
  3. At about 180°F add 10.7oz of honey, stirring until mixed.
  4. Once boiling, add 0.15oz of Spalt hops.
  5. Ten minutes later add another 0.15oz of Spalt hops and 1tsp of yeast nutrient.
  6. After another ten minutes, remove from heat and start to cool down the Must.  Since I am making 1 gallon, I just set the pot in the sink with cold water and ice.
  7. Once the Must temperature is about 90-100°F, transfer to your fermenter.  (I use a filtered funnel to remove hops and aerate)
  8. Add the remaining 1 lb. 5.3oz of honey, and 1 Tbsp of lemon juice (fresh squeezed).  Stir until dissolved.
  9. Aerate the must.  I use an aquarium pump and a diffusion stone for 10-15 minutes.
  10. If the temperature is in the 60-70°F range, pitch the yeast and set in an area where it will say about 70°F.
  11. Twice a day, stir the mead with a sanitized spoon.
  12. After 2 weeks, transfer to a secondary fermenter.  Add more water to reduce head space in the fermenter if necessary.
  13. After 2.5 months, add the remaining 0.3oz of hops and a couple of sanitized marbles to a sanitized muslin bag and gently put into the fermenter.
  14. After 1 week, transfer to the tertiary fermenter.
  15. After 1 week, bottle or keg. (whatever you prefer).  If carbonation is desired, put 0.5 tsp of priming sugar into each 12oz bottle to achieve approximately 2.7vols of CO2.
NOTE:
FERMENTATION TEMPERATURE: In my experience, Saison yeast has a tendancy to "stall" during fermentation, I would recommend fermenting in primary for 2 days at 66-70°F and then gradually ramping the temperature up to 80-85°F for the remainder of the two weeks in primary.  This will help keep the yeast active.

YEAST: Since you don't need an entire package of yeast to do 1 gallon, I just made a starter that was 500ml larger than what I needed to make a beer.  I poured the 500ml from the starter into a sanitized mason jar and put in the refrigerator for a few days.  On brew day, I decanted the the extra liquid from the starter and pitched the yeast.

Day One

0 comments:

Post a Comment