Hop Swarm Clone Recipe

Hop Swarm Clone Recipe

Kelly Klein, Groennfell & Havoc CEO
1 minute read

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Hop Swarm is a delightful hopped mead from Havoc. In-house, they use a complicated low-temperature steep of their hops with multiple additions... you can get almost the same effect with dry-hopping.

Hop Swarm Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.9% abv.


  • 7.25 lbs Raw Wildflower Honey
  • 4.5 Gallons Water
  • 1 oz. Wyeast Wine Yeast Nutrient
  • 5 Campden Tablets (if desired)
  • 2 oz. Falconer's Flight 7C's Hop Blend
  • 5 packets Lalvin D-47 yeast

Step by Step
Combine the first four ingredients at 104°F (40°C) stirring vigorously to aerate. 
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 78°F (26°C).
Add the hops after when bubbling has completely stopped (should be 8-10 days).
Wait another week and bottle (with priming sugar) or keg. 
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

Don't want to wait? You can order this mead online and have it shipped right to your door in most of the US!

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