5 gallon
6.3g Fermaid-O
1 packet of Omega Yeast OYL-044 Kolsch II (ferment at 65F)
or
1 packet of Wyeast 2565 Kölsch (ferment at 55-60F)
1.053 SG / 13.10 Brix
1.000 Estimated FG
1.006 Back sweetened using roughly 1 lb of honey
Honey Selection:
4 lbs Clover blossom honey
3 lbs Avocado blossom honey
Other Ingredients:
- 1.5oz Saaz pellet or Hallertau hops added at the beginning of your 60 minute boil
- 4 oz maltodextrin
Add your honey into a boil kettle and top off with enough water needed to reach 7 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 1.5oz of hops and boil for 60 minutes.
Add the 4-ounces of Maltodextrin with 5 minutes left in the boil.
At the end of the 60-minute boil, chill the must down as close to 55-60F as quickly as possible (preferably through a plate chiller) and pitch your yeast at similar temperature as the must.
You should have roughly 5.5 gals of must in your fermentor.
Ferment this mead at the temperature suggested above based on the yeast strain you selected.
You will be fermenting this dry and then back sweetening to 1.006 SG.
For nutrient additions, add the total amount of nutrient in one dose 24-hours after yeast pitch.
Once fermentation is over, rack, stabilize and back sweeten your mead with roughly 1 lbs of honey to reach 1.006.
You can then filter or clarify (if desired) and force carbonate in a keg.