BrewBlog: Tomahawk Mead
Specifics
General Information
Method: Extract

My first attempt at a mead inspired by my attendance at the Brew-U Mead event on 10/17/09 at the House of Hamburg.  I had my gf pick me up some honey while she was up at her parents store in Tomahawk, hence the name.

Ingredients
11.60 pounds Honey  
Reference
Yeast
Name: Lalvin
Manufacturer: Lallemand - Lalvin
Product ID: 71B-1122
Type: Wine
Flocculation: High
Attenuation: 75%
Temperature Range: 59–86°F
Amount: 5 gr
Equipment Profile

Single Carboy, No Boil

Batch Size: 5 gallons Boil Volume: 0 gallons
Evaporation Rate: 0% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 75% Mash Tun Weight: 0 pounds
Hop Utilization: 0% Mash Tun Volume: 0 gallons
Loss: 0 gallons Mash Tun Specific Heat: 0 Cal/gram per °C
Notes:

No boil.  Just pour the contents into the carboy.

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

1. Mixed 5 jars (2 lb 5 oz each) of Bee Haven Farms Honey from Shawno, WI with water in 7 gallon bucket.

2.  Mixed enough water to be around 5 gallons with a OG around 1.080 - end up at 1.083.

3.  Mixed 1 tsp Purple Foot Energizer and 2 tsp Purple Foot Nutrient in a bag.  Added .75 tsp of this mixture prior to pitching yeast and stirred the heck out of the must.

4.  Rehydrated one packet (5 grams) of Lalvin 71B-1122 dry yeast with 1/2 cup 104 degree water for 15 minutes and pitched.

5. Covered, added airlock and let sit in kitchen around 62-65 degrees.  This was on 11/12 at 7PM.

6.  Stirred frantically again and added .75 tsp of nutrient mixture on 11/14 at noon.

7.  Stirred frantically again and added .75 tsp of nutrient mixture on 11/15 at noon.

8.  At 8AM on 11/17 took gravity (1.040) and added remaining nutrient mixture while stirring frantically one last time.

9.  After activity stopped plus a couple days, checked gravity on 11-25 and it was at 0.998.  Racked to secondary and move to cooler room.  About 56-58 degrees.

Fermentation
Primary: 13 days @ 64° F
Secondary: 45 days @ 54° F
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