5 gallon
7.5g Fermaid-O
1 packet of Wyeast 2565 Kolsch yeast
1.040 SG / 9.99 Brix
1.000 Estimated FG
1.010 Back sweetened with 1.5 lbs of orange blossom or any other light honey
4 lbs Pilsner Liquid Malt Extract
3 lbs Orange blossom honey or any light honey
1 oz Hallertau pellet hops added at the beginning of your 60 minute boil
1 oz Hallertau pellet hops added at 5 minutes left in the boil
Add your honey & liquid malt extract into a boil kettle and top off with enough water needed to reach 6.5 gallons total volume of honey and water.
Make sure the honey is well diluted into the water and bring to a boil.
Once at a boil, add the 1 oz of Hallertau hops and boil for 60 minutes.
With 5 minutes left in the 60-minute boil, add the other 1 oz of Hallertau pellet hops.
At the end of the boil, chill the must down as close to 60F as quickly as possible (preferably through a plate chiller) and pitch your yeast at similar temperature of the must.
Ferment at 58-60F.
For the sake of making this on the home brew level, you will be fermenting this dry and then back sweetening to 1.010 SG.
For nutrient additions, add all of your nutrient in at once, 24-hours after yeast pitch.
Once fermentation is over, rack, stabilize and back sweeten your mead with 1.5 lbs of orange blossom or any other light honey varietal. Then filter or clarify if desired and force carbonate in a keg.