The Mead House

In this episode, Jill Clark from Dutch Gold Honey returns to talk honey & share the story about Dutch Gold Honey and the infamous Honeybear. JD has a couple projects about ready to launch and requests some interaction with our listeners on one of them, Jeff is looking to make use of some Dutch Gold Honey samples in an experiment, and Ryan shares a bit about the Beer & bacon weekend he had.

JD wants to know what our listeners would do with the following ingredients from Mountain Rose Herbs:

Pink Peppercorn
Sweet Cinnamon Sticks
Dried Orange Peel
Whole Nutmeg

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Products mentioned in this episode:

Mountain Rose Herbs
Dutch Gold Honey
Omega Yeast

JD’s braggot project mentioned in the show:

OG 1.047
FG: 1.005
ABV: 5.4%
IBU: 37.12

Yeast: Omega Hothead yeast

Fermentables:

2 lbs Pilsen Light DME
3.5 lbs Dutch Gold Avocado Honey

Steeping Grains:

8 oz Carapils
8 oz Crystal 60
8 oz Honey Malt
8 oz Flaked Rye

Hops:

1 oz Magnum (60 min)
1 oz Citra (10 min)

** Additions:

1.5 lbs dried apricots (Primary)
1.5 lbs dried mango (Primary)

Boil size: 2.5 gallons
Steep grains in 2.5 gallons of 160º water for 30 min.
Add 2 lbs of DME, bring to a boil, and add 1st hop addition.
At 10 min left in the boil, add 2nd hop addition.
Cool wort quickly, when below 100º, add 3.5 lbs of Dutch Gold Avocado honey.
Add water to 5.5 gallons.
Add apricots and mangos.
Aerate well.
At 85º, pitch Omega Hothead yeast.

** Bring just enough water to cover fruit to 160º and steep for at least 20 min or until re-hydrated. DO NOT BOIL. All you are doing is sanitizing, and re-hydrating.

Results are not guaranteed, you’re on your own if you choose to make this recipe! The Mead House isn’t responsible if you get sick and puke all over your dining room floor or burn your house down.