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Summer mead
Hey Everyone,
I just brewed up a new batch of mead using a modified recipe from "Sacred and Healing Beers" by Stephen Bruhner. I have brewed a couple of beers from this book before but never tried any of the mead recipes. Unfortunately, when I went to buy all of the herbs, I found that they were sold out of a couple of the main ingredients. I was feeling impatient that day so I went ahead and bought the bulk of the listed ingredients and a few other things that I thought would go nicely. Anyway I used the Recipe entitled "My lady Mourice's Meath" as the basis. The recipe that I used is as follows:
10lbs raw wild flower honey
4 gal water
.75 oz rosemary
1 oz lemon balm
.5 oz rose hips
.5 oz cinnamon bark
1 oz thin sliced ginger
16 whole cloves
1 pk Wyeast sweet mead yeast (smack pack)
It was several years ago.... I used about 7 lbs of pale ale malt, 1/2 pound crystal malt (60 L) and 1 ounce of rosemary boil 1 hour, 1 ounce 30 minutes, 1 ounce steep. Used 1056 yeast. I did not find any extra psychoactive qualities to my brew. But it did have an original taste. Kind of light with a peppery and mintish like flavor. Not peppermint. But pepper and mint...at least that's what my records say.
I should note that I have read that it is wild rosemary (don't know the species name) that reportedly has a highly narcotic effect, and that culinary rosemary has a much less narcotic effect, but supposedly still some. I don't know what type of rosemary it was that was used in the beer that I had, but it did seem to pack an extra punch. But I suppose that could have been placebo or maybe I hadn't eaten much that day or something of that nature.
Thanks
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