This is a companion blog post for my most recent YouTube Video. In this video, I brew a beer specifically to incorporate into a cheese, make the cheese, and then from the whey make a type of mead called Blaand. I won’t say more here, as everything is in the video.
Below, you will find the recipes for the beer, cheese, and mead – all of which are great for making on their own, or combining them as I do here.
- OG: 1.072
- FG: 1.010
- ABV: 8.3%
- IBU: 61
- SRM: 40
|Golden Promise Malt||5.75 kg||79.3%|
|Roasted Barley (300 SRM)||0.5 kg||6.9%|
|Chocolate Malt (350 SRM)||0.4 kg||5.5%|
|Crystal 80||0.3 kg||4.1%|
|Crystal 40||0.3 kg||4.1%|
|Bittering hop||— g||61 IBU|
|London Ale (Wyeast 1028)|
- Mash at 66.7C, 60 minutes, then sparge and collect 31L of wort.
- Boil for 1 hour, adding hops at the beginning of the boil.
- Chill to 18C and pitch yeast. 2 days later, over 2 days, ramp the temperature to 21 C.
- Ferment for 2 weeks, then cool to cellar temperature (~16C) and ferment an additional 4 weeks.
- Keg and serve
|Ingredient||Per 1 L||Per 10 L|
|Milk||1016 g||10.16 kg|
|Lyopro MB*||1/32nd tsp||5/16th tsp|
|CaCl2||1/16th tsp||5/8 tsp|
|2x Microbrial Rennet||1/32 tsp||¼ + 1/8 tsp|
|Salt||5.3 g||53 g|
* if using a non-lyopro culture, double the amount of culture used
- While warming the milk to 32°C, dissolve CaCl2 in dechlorinated water and stir into milk.
- Add cultures and let rehydrate for 5 min. Then stir the cultures in and stir in, and 45 min at 32°C.
- Dissolve rennet in dechlorinated water, stir into milk (stir no more than 1 min), then hold for 45 min (or until set).
- Cut into 1.5 cm cubes, let heal 5 min.
- Stir gently for 30 min, increasing temperature to 38°C.
- Let curd settle for 10 min, then carefully pour off the whey. Start the cheddaring process by cutting the curd mass into three strips, and stack the strips in the pot.
- Put the pot back into the water bath to hold at 38°C for 15 min.
- Drain any whey that is expelled from the curd mass, then flip the curd mass such that the part that was on top is now on the bottom. Let sit in the water bath at 38°C for 15 min.
- Repeat step 8 one additional time (e.g., curd should cheddar for a total of 45 min), then drain any whey and break into walnut-sized pieces.
- Place in a pot in the waterbath and cover with stout. Hold at 38°C for 1 hour, then drain the stout from the pot.
- Mix in the salt, then load the curd into a cheesecloth lined cheese mould.
- Press at 5 kg for 10 min.
- Flip cheese in mould, then press at 10 kg for 1 hour.
- Flip cheese in mould, then press at 20 kg for 12 hours to overnight.
- Place on a drying rack and airdry, flipping daily, until the surface is touch dry (typically 2-3 days).
- Vac-pack or wax for aging.
- OG: 1.084
- FG: 1.006
- ABV: 10 %
- 1.0 kg honey
- ~3.8 L whey (fresh, from cheddar)
- Lavalin D47 (preferred) or ale yeast of your choice.
- Measure honey into the fermenter.
- Add whey to a final volume of 4 L (1 US gallon), and mix to incorporate the honey.
- Allow the must to cool to ~18C, when this temperature is reached rehydrate and pitch the yeast.
- Ferment ~4 weeks, then transfer to a clean fermenter.
- Age ~4 weeks, then transfer to a clean fermenter.
- Cold-crash in the fridge overnight, then bottle.
- Age until ready.