Honey Ale (Mead)

Classification: mead

Source: David Haberman (habermand@afal-edwards.af.mil) Issue #722, 9/12/91

This was the very first beer I ever made and 7 years ago most people I knew didn't worry about the bittering units of the hops. I would guess that they were around 3% AAU's. Red star was the main yeast used at the time. Yeast nutrient is necessary since the honey does not have the required food for the beasties. I used buckwheat honey because I like the flavor. Do not drink this beer until at least 1 month after bottling. Since it is made from honey the ale improves with age. A bottle that I saved for 4 and a half years tasted so good that I wish I had saved more! The beer had a very nice honey aroma and flavor. The hops were enough to balance the sweetness. I don't think that I would change anything except try to make more and keep it a while before drinking.

Ingredients:

4 pounds, Buckwheat honey
4 ounces, Styrian Goldings hops
7 grams, Red Star Ale yeast
1 teaspoon, acid blend
1 teaspoon, yeast nutrient
1 cup, corn sugar

Procedure:

Boil honey and 3 gallons water with 3 ounces hops for 47 minutes, add 1 ounce last 7 minutes. Before adding hops, skim off the scum that rises to the top. Cool and pour into fermenter and top to 5 gallons. Add acid blend, nutrients and re-hydrated yeast. When fermentation completes, mix with 1 cup sugar, a little yeast and bottle.

Specifics:

O.G.: 1.031
F.G.: 0.997