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The Queen's Mead

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The Queen's Mead

back to search Back to Search  Style Details 

Beer Style: Metheglin  (26A)
Recipe Type: other
Yield: 5 US gallons



Spicy and aromatic without being too sweet.


  • 8 Bay leaves
  • 1/8 Cup fresh rosemary (de-stemmed)
  • 1/8 Cup fresh thyme (de-stemmed)
  • 14 Cloves crushed
  • 1 Tbls. Mace
  • 12-14 lbs. Artisan Honey (depending on preference sweeter to dry)
  • 16 ounces strong tea or 3 tea bags in boil.
  • 1 pack Red Star Champagne yeast or Ale yeast is preferable

Additional Instructions

Primary Ferment: 21 days
Secondary Ferment: 6 months to 1

Beer Profile

Original Gravity: 1.095
Final Gravity: 1.005
Alcohol by Vol: 11.79%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Start yeast at least 24 hours before fermentation. Boil 6 gallons water. Add all spices and continue boil for 35 minutes. Add all honey and skim for 10 minutes. If adding tea bags do so in last 3-4 minutes of boil or it will be too bitter in the end. Strain and chill to 75 degrees. Pitch yeast.

Rack off into secondary and let stand for 3 months. Rack off again and let stand for another 2 months. If fining do so now. If not let stand until clear racking when needed. Bottle when clear and let stand 6 months to a year. 3 years is better if you can wait that long.