Specialty Cider/Perry Recipe - Viking Blue Blod

Recipe Info

Recipe Image

Viking Blue Blod

by on
All Grain
5.25 Gallon(s)
5.25 Gallon(s)
25 min
75%
A melomel is a mead made with the addition of other fruit or fruit juices not specifically reserved for other entry subcategories. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A melomel can be made with a blend of fruits from multiple Fruit Mead subcategories.

This recipe was cloned from Viking Blod Cloned Again.

Fermentables

100% - Honey - US
17
35
1
Late

Hops

No hops in this recipe

Yeast

Wyeast 4184 Sweet Mead
75%

Other Stuff

Ginger
0.5
oz
FlameOut
Yeast Nutrient
1
oz
FlameOut
Pectic Enzyme
0.5
oz
Secondary
Blueberries
10
lb
Secondary
Yeast Energizer
0.5
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add 5 gal. water and heat to 165 deg F.
2.
Combine honey to water and whisk together, holding Must at 140 deg F for 22 min.
3.
Cool to 80 deg F and transfer to fermenter.
4.
Pitch yeast and add 1 oz yeast nutrient. Aerate.
5.
2nd day add 0.5 oz yeast energizer.
6.
After fermentation (3-4 weeks, OG 1,000 -1.005) add adjuncts.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Viking Blue Blod
Specialty Cider/Perry
  • 5.25 Gallons Liters Batch Size
  • 5.25 Gallons Liters Boil Size
  • 25  min Boil Time
  • 1.113 OG
  • 1.028 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 3.4° SRM Color
  • 75% Efficiency
  • 11.0% ABV Alcohol
  • 407 per 12oz Calories
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