Mango Black Tea Short Mead

ABV: 4.5-5.1%

OG: 1.044 (11° P)

FG: 1.006-1.010 (1.5-2.5° P)

Link to article

Yield: 1 U.S. gallon (3.8 L)

The following beer recipe is featured in the May/June 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This session-strength mead recipe ferments quick with delicious results. Expect a tropical zing from the addition of mangoes and tea!

Loading...

Brewed 3 times

Yield: 1 U.S. gallon (3.8 L)

The following beer recipe is featured in the May/June 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This session-strength mead recipe ferments quick with delicious results. Expect a tropical zing from the addition of mangoes and tea!

Ingredients:

  • 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

Specifications:

Original Gravity: 1.044 (11° P)

Final Gravity: 1.006-1.010 (1.5-2.5° P)

ABV: 4.5-5.1%

Directions:

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.


Join for Less Than a Pint

Subscribe for only $4.99/month

Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.

Let’s Brew This