Sweetness of the Holy Fire

OG: 1.105

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gold medal

The following beer recipe is featured in the September/October 2005 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Byron Burch of Santa Rosa, CA, member of the Sonoma Beerocrats, won a gold medal in Category #26: Other Mead during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Burch’s Other Mead was chosen as the best among 76 final round entries in the category.

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The following beer recipe is featured in the September/October 2005 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Byron Burch of Santa Rosa, CA, member of the Sonoma Beerocrats, won a gold medal in Category #26: Other Mead during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Burch’s Other Mead was chosen as the best among 76 final round entries in the category.

Ingredients:

  • 18.0 lb (8.16 kg) clover honey
  • 5.0 gallons (19 L) water
  • 5.25 oz (0.155 L) fresh squeezed lime juice
  • 2.5 oz (71 g) tartaric acid
  • 2.0 oz (57 g) Beverage People yeast energizer
  • 0.5 oz (14.8 g) pectic enzyme
  • 3 cc Boyajian lime oil
  • 2.0 tsp nutrient
  • 220 mL chiles d’Arbol extract
  • Sparkalloid to clarify (6 g)
  • Beverage People Prise de Mousse wine yeast (10 g)

Specifications:

Yield: 5 Gallons (19 L)

Original Gravity: 1.105

Directions:

  1. Add chile extract to taste after fermentation and fining. Extract was made by immersing eight dried chiles d’Arbol in 4 ounces vodka for 24 hours.
  2. Primary fermentation for 28 days at “ambient” temperature in glass.

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