This beer recipe by Mary Izett is featured in the May/June 2016 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
This session-strength mead recipe ferments quick with delicious results. Expect a tropical zing from the addition of mangoes and tea!
Mango Black Tea Short Mead | Other Mead: Open Category
- 1.25 lb (567 g) honey
- 1.13 oz (32 g) freeze-dried mango, or substitute 3.3 oz (94 g) frozen mango
- 2 bags black tea
- 1/16 tsp (0.3 g) beer yeast nutrient
- 1 packet Champagne yeast
- de-chlorinated water
- Original Gravity: 1.044 (11° P)
- Final Gravity: 1.006-1.010 (1.5-2.5° P)
- ABV: 4.5-5.1%
Bring water to a boil. Add enough water to cover mango, tea, and nutrients in a heat-resistant vessel. Steep for 10 minutes. Dissolve honey into mixture and top off with de-chlorinated water to 1 gallon (3.8 L). Stir or shake to mix, and ferment at 68° F (20° C) for 7 to 14 days or until desired gravity is reached. Chill overnight (as close to freezing as possible) and package in a keg or PET bottles. If bottling, keep bottles at room temperature until they feel taut to the touch, then chill and enjoy. Drink fresh.