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Hop Swarm (Havoc)

1/30/2017

3 Comments

 
Hop Swarm is a delightful hopped mead from Havoc. In-house, they use a complicated low-temperature steep of their hops with multiple additions... you can get almost the same effect with dry-hopping.

Bitter Bee Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.9% abv.

Ingredients:
  • 7.25 lbs Raw Wildflower Honey
  • 4.5 Gallons Water
  • 1 oz. Wyeast Wine Yeast Nutrient
  • 5 Campden Tablets (if desired)
  • 2 oz. Falconer's Flight 7C's Hop Blend
  • 5 packets Lalvin D-47 yeast
 
Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 78°F (26°C).
Add the hops after when bubbling has completely stopped (should be 8-10 days).
Wait another week and bottle (with priming sugar) or keg. 
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Don't want to wait? You can order this mead online and have it shipped right to your door in most of the US!
3 Comments
Roger
7/3/2017 08:24:43 pm

I noticed that you list packets of D47 yeast in a 5gal recipes are these 5 g packets or 1 g packets? Sorry newbie to mead making...thanks

Reply
Ricky the Meadmaker
7/4/2017 02:49:48 pm

That would be 5 of the 5 g packets!

Reply
Mike Hawkins
12/14/2017 03:38:48 pm

This is my first low ABV carbonated mead. I cold crashed it for a few days to drop the hops out of solution, then bottled with priming sugar and a bit of added yeast (using my standard bottling yeast, T-58). I kept the bottles at room temperature to carbonate, but it is being really slow. IT has been over a week and it is still pretty flat. Are meads usually this slow to carbonate?

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