MJOD DE GARDE

5 gallon

6.3g Fermaid-O

1 packet of Omega yeast OYL-039 Bier de Garde

or

1 packet of Wyeast 3725-PC Bier de Garde

1.053 SG / 13.10 Brix

1.000 Estimated FG

1.012 Back sweetened using roughly 1.75 lbs of honey

4 lbs Carrot or Blackberry blossom honey

3 lbs Avocado blossom or Western Buckwheat

1 lb Coriander blossom honey

1.5oz Saaz pellet hops added at the beginning of your 60 minute boil

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 Saaz hops and boil for 60 minutes.

Add the 2-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 80F 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.

Start fermentation at 80F and allow to taper off.

You will be fermenting this dry and then back sweetening to 1.012 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 1.75 lbs of honey to reach 1.012. I would recommend using carrot or blackberry blossom here.

Traditionally, a Bier de Garde would be cold conditioned at 40F for 2-4 months. Your choice on how patient you feel like being with this one!

You can then filter or clarify (if desired) and force carbonate in a keg.