Spiced Cyser - Beer Recipe - Brewer's Friend

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Spiced Cyser

257 calories 12 g 22 oz
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Beer Stats
Method: Extract
Style: Cyser (Apple Melomel)
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.011 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Harry Wilson
Calories: 257 calories (Per 22oz)
Carbs: 12 g (Per 22oz)
Created: Wednesday November 22nd 2023
1.080
1.000
10.5%
0.0
10.4
n/a
55.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb US - Apple juice25 lb Apple juice - (late boil kettle addition) $ 0.75 / lb
$ 18.75 		5.8 1 69.9%
6 lb US - Honey6 lb Honey - (late boil kettle addition) $ 3.00 / lb
$ 18.00 		34 0 16.8%
4 lb Apple4 lb Apple $ 2.00 / lb
$ 8.00 		5.6 0 11.2%
12 oz Molasses12 oz Molasses - (late boil kettle addition) 36 80 2.1%
35.75 lbs / $ 44.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - NZ Rakau2 oz NZ Rakau Hops Pellet 9.3 Dry Hop at 72 °F 3 days 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Fruit Solids Flavor Boil 1 hr.
1 oz Hibiscus Herb Boil 10 min.
1 oz Bentonite Fining Primary 1 days
5 each Cinnamon stick Spice Primary 0 min.
1 tbsp Fermaid K Other Primary 0 min.
2 tbsp Fermaid O Other Primary 0 min.
1 tbsp LD Carlson - Potassium Bicarbonate - 5% / 1 Pounds $ 9.99 / lb
$ 9.99 		Water Agt Primary 0 min.
2.50 tsp Pectin Enzyme Fining Primary 0 min.
4 oz Mulling Spices Spice Other 0 min.
$ 9.99
 
Yeast
Lallemand - Lalvin 71B -1122
Amount:
1 Each
Cost:
$ 1.00 / each
$ 1.00
Attenuation (avg):
100%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 1.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.49 g | 6 qt) 1.54 6.2  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 1.95 g | 7.8 qt) 2 8  
Volume increase from sugar/extract (late additions) 3.43 13.7  
Boil off losses -0.38 -1.5  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 1.54 6.2
Equipment Profile Used: System Default
 
Notes

Apples: cook cores/skins with fruit to 4lb in about 1.5 gallons of water (expecting 0.4 gal loss to boil). No fruit in primary (cooking is an extract process, fruit will be strained after a long cook). Skins make up at least 1lb of the total fruit solids. Accepting some pectin haze may remain in spite of enzyme addition in primary.

Make 2 quarts of strong tea with preferred mulling spices by adding off boil water; allow to stand until cool.


Juice: 3 gal. Apple Juice
1 gal apple juice = 8.34lb
(1) 12fl oz concentrate juice = 48fl oz juice/3.12lb juice
Total volume:
3 gal juice
0.50 gal honey
1.5 gal water

Sorbate in secondary, back sweeten to 1.01 gravity. No carbonation. Sweeten with either honey or apple juice concentrate as needed for balanced flavor. Alternately, bottle dry and mix with apple cider & mulling spices before serving for the Holidays :-D

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  • Last Updated: 2024-10-10 17:18 UTC