Style: Dry Mead
All StylesStyle Profile based on 174 recipes
BU:GU
0.01
Hops
2.7 g/L
Mash pH
5.58
Dry Hop
0.4 g/L
Description
Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Examples: White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier
- 78% Pale (100%)
% of Dry Mead recipes using each malt category (addition % in brackets)
g/L · median with IQR range
dated Dry Mead recipes with at least one dry-hop addition
- 49% Honey
- 13% Raw Honey
- 6% Northern Brewer - Wildflower Honey
- 4% Cane Sugar
- 4% Brewmaster - Honey, Orange Blossom
- 3% Maple Syrup
- 3% Raisins (dried)
- 2% Blackberry
- 2% Orange
- 2% Blueberry
Colour = malt category · bar = % of recipes
- 12% Lalvin D-47 (D-47) Lallemand - Lalvin
- 11% Mead (M05) Mangrove Jack's
- 8% Lalvin EC-1118 (EC-1118) Lallemand - Lalvin
- 3% Champagne Yeast (WLP715) White Labs
- 3% Dry Mead (4632) Wyeast Labs
- 3% Sweet Mead/Wine (WLP720) White Labs
- 2% Lutra Kveik (OYL-071) Omega
- 2% Lalvin 71B-1122 (71B-1122) Lallemand - Lalvin
- 2% Red Star Premier Blanc Yeast
% of Dry Mead recipes using each strain
- 80 ppm Ca²⁺
- 5 ppm Mg²⁺
- 25 ppm Na⁺
- 75 ppm Cl⁻
- 79 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile