Hopped Cyser - Beer Recipe - Brewer's Friend

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Hopped Cyser

323 calories 14.9 g 22 oz
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Beer Stats
Method: Extract
Style: Cyser (Apple Melomel)
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Harry Wilson
Rating:
5.00 (1 Review)

Calories: 323 calories (Per 22oz)
Carbs: 14.9 g (Per 22oz)
Created: Saturday March 30th 2024
1.100
1.000
13.1%
15.5
12.2
n/a
73.69
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
37.60 lb US - Apple juice37.6 lb Apple juice - (late boil kettle addition) $ 0.75 / lb
$ 28.20 		5.8 1 77.2%
10 lb US - Honey10 lb Honey - (late boil kettle addition) $ 3.00 / lb
$ 30.00 		34 0 20.5%
18 oz Molasses18 oz Molasses 36 80 2.3%
48.72 lbs / $ 58.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Belma2 oz Belma Hops Pellet 10 Boil 5 min 15.53 100%
2 oz / $ 2.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bentonite Fining Boil 15 min.
24 g Chamomile Herb Boil 5 min.
2 oz Mulling Spices Spice Boil 5 min.
1 tbsp Fermaid K Other Primary 2 days
1 tbsp Fermaid O Other Primary 2 days
1 g/gal L-phenylalanine / 250 Grams Flavor Primary 2 days
1 tbsp LD Carlson - Potassium Bicarbonate - 5% / 1 Pounds $ 9.99 / lb
$ 9.99 		Water Agt Primary 2 days
4 tsp Chalk Water Agt Primary 0 min.
1 tbsp Fermaid O Other Primary 0 min.
6 tbsp Citric acid Water Agt Secondary 0 min.
3 tsp Potassium Sorbate Other Secondary 0 min.
4 g Sucralose Other Secondary 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) 189 B cells required
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
$ 4.50 / each
$ 4.50
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
$ 5.50 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.21 g | 4.8 qt) 1.41 5.6  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 1.3 g | 5.2 qt) 1.5 6  
Volume increase from sugar/extract (late additions) 5.15 20.6  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 6 24  
Going into fermentor 6 24  
Total: 1.41 5.6
Equipment Profile Used: System Default
 
Notes

Juice: 4 gal. Motts Apple Juice. No preservatives listed.

Sucralose equal to a pound of sugar (equiv. FG target 1.01)

Dual yeasts- Windsor to accentuate apple aromas, 71B to reduce acidity and ferment dry.

Use lemon juice for PH 3.0-3.5 in secondary.

Not carbonated: Age 6-12 months.

  • Omitted Sorbate in first brew session - fermented dry (0.998). May bottle condition after bulk aging for a few months.
    THIS RECIPE IS DRINKABLE OUT OF PRIMARY (though aging will make it better).


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  • Last Updated: 2024-09-11 10:26 UTC