Cyser, I Hardly Know Her - Beer Recipe - Brewer's Friend

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Cyser, I Hardly Know Her

480 calories 43.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Semi-Sweet Mead
Boil Time: 0 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.143 (recipe based estimate)
Post Boil Gravity: 1.143 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Tim Hamersly
Hop Utilization: 60%
Calories: 480 calories (Per 12oz)
Carbs: 43.2 g (Per 12oz)
Created: Monday December 16th 2024
1.143
1.029
15.0%
17.4
27.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Raw Honey10 lb Raw Honey 38 20 54.5%
8.34 lb US - Apple juice8.34 lb Apple juice 5.8 1 45.5%
18.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - NZ Waimea1 oz NZ Waimea Hops Pellet 13.9 Whirlpool at 180 °F 20 min 17.35 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Whirlpool 1 hr.
0.20 g Gypsum Water Agt Whirlpool 1 hr.
1 g Ascorbic Acid Water Agt Whirlpool 20 min.
0.25 each Campden Tablets Water Agt Whirlpool 20 min.
2 each Cinnamon stick Spice Whirlpool 20 min.
1 tbsp Whole Allspice berries Spice Whirlpool 20 min.
8 g CellarScience - FermFed Other Primary 0 min.
1.50 g Sorbistat K Water Agt Kegging 0 min.
0.20 g Ascorbic Acid Water Agt Kegging 0 min.
0.25 each Campden Tablets Water Agt Kegging 0 min.
 
Yeast
CellarScience - Voss
Amount:
6 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Whole Foods RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 0 0 69.6 16.1 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb    
Mash volume with grains (equipment estimates -0.04 g | -0.2 qt)    
Remaining sparge water volume 1.48 5.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.77 7.1  
Pre boil volume 3 12  
Boil off losses    
Post boil Volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 3 12  
Total: 1.48 5.9
Equipment Profile Used: System Default
 
Notes

Bring 1 gal Apple Juice to a boil.
Add brewing salts, 0.25 campden tablet.
Once boiling, turn off heat and add spices and honey.
Once temperature has dropped to 180 F, add hops.
Let infuse for 20 mins.
Strain out all whole spices and hops through a muslin cloth.

Transfer to fermenter.

Add apple juice / concentrate to bring total volume to 3.0 gal.

Measure Brix/OG: target 27.8 Brix (corrected)
Measure pH and adjust to around pH 5.0.

Transfer and cool to 90 F, then pitch yeast.

Open ferment for first few days until krausen is falling.
Then lid the fermenter and ferment at 80 F for another week or so. Or until measured FG is around 1.032 which is 15.5 Brix measured on refractometer (corrected).

Backsweeten with honey to taste.
Add malic and citric acid to taste (Target pH of 3.2 - 3.8)

Add 0.25 campden tablet and 0.2g ascorbic acid as yeast inhibitor and antioxidant.

Force carbonate at 30 Psi while shaking for 5 minutes.

Serving pressure set at 15 psi.

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  • Last Updated: 2024-12-24 07:34 UTC