Recipe

Ethiopian T’ej

Ethiopian T’ej

(5 gallon/19 L, extract with honey)
OG = 1.092 FG = 1.023
SRM = 4 ABV = 9.5%

Ingredients
9 lbs./3 qts. (4.1 kg/2.8 L) honey
3 lbs. (1.4 kg) light dried malt extract
1 lbs. (0.45 kg) wheat dried malt extract
8.8 oz. (250 g) Ethiopian hop leaves – Gesho Kitel
10 oz. (283 g) Ethiopian hop stems – Gesho Entchet (secondary)
White Labs WLP720 (Sweet Mead) or Wyeast 4184 (Sweet Mead) yeast
6 oz. (170 g) honey (if priming)

Step by Step
Soak Gesho Kitel in 16 quarts (15.1 L) cold water and slowly bring to boil then remove from heat. Stir in all dried malt extract and honey and stir until fully dissolved, then return to a boil. Remove from heat when it begins to boil again. Strain out Gesho, cool wort and pitch yeast. Primary fermentation for 9 days. Secondary fermentation for 9 days on Gesho Entchet then bottled

Issue: May-June 2018

While this is technically a braggot, mead brewed with grain malt, the addition of the Gesho adds the characteristic flavors of an Ethiopian T’ej.