This is a hopped, IPA style mead recipe for all you hop-heads out there. IPA, or “India Pale Ale” is a very popular beer style that is characterized by its higher than average amount of hops used. The IPA was first created in the 1800s by George Hodgson of the Bow Brewery which did a lot of business with the East India Company. The hoppy brew matured beautifully over the long voyage to India and became very popular there. Dare I call this mead an IPM?
The “Pale” designation refers to the light, moderately rosted malt that is used, therefore this recipe incorporates clover honey which is an extra light amber varietal. This could be substituted with a light wildflower, or orange blossom honey. The recipe calls for a portion of the honey/water to be boiled – which can always be a heated topic among meadmakers (pun intended). In this case however it is important for better utilization of the hop taste-associated attributes to the mead such as bitterness. The “dry hopping” in the secondary adds much of the hop aroma that makes this mead a complete hop experience.
The recipe yeilds 3 gallons of mead and can easily be converted to 5 gallons, but i would recommending adding a little more hops that what the math would tell you since the actual utilization changes.
- 3 gal water
- 7 lbs Clover Honey (~9.25 cups)
- 3 tsp Yeast Nutrient
- 3 g EC-1118 – Lalvin Yeast
- 1 oz Cascade Pellet Hops
- 1 oz. Citra Pellet Hops
- 1 oz. Centennial Pellet Hops
- 1 oz. Cascade Leaf Hops
- 3/4 cup Corn Sugar
- In a large brew pot, boil 3 gallons of water.
- With the pot removed from the burner, add 3.5 lbs honey. Make sure to stir the water so the honey dissolves completely and doesn’t burn on the botttom of the pot. When the honey fully dissolved, return the pot to the burner.
- As the liquid starts boiling again, add 1 0z Cascade pellet hops and boil for 60 minutes. After 15 minutes add ½ oz Centennial hops, After 15 more minutes add ½ oz Citra hops. After 15 more minutes add the other ½ oz Centennial hops. with 5 minutes left in the boil, add the other ½ oz Citra hops. (it helps to contain the hops in individual muslin bags)
- At the end of the boil, remove the pot from the burner and let cool to about 90 degrees fahrenheit. Remove the hop bags and dissolve the remaining 3.5 lbs of honey
- Add the must to a 3 gallon primary fermenter, aerate, and pitch the yeast.
- Seal fermentor with airlock and store in a dark place at a temperature of about 70 degrees.
- After 2 weeks, with a siphon, re-rack the mead into a sanitized 3 gallon carboy.
- Add the cascade leaf hops in a muslin bag to the secondary.
- After 2 weeks, re-rack, then let age for 4 months.
- Dissolve the corn sugar in 1 cup warm water and add to carboy.
- Fill sanitized bottles and let age for at least 2 months.
- Serve chilled in a tulip glass, and Enjoy with friends!