Cyser - Zombie Killer Exp. 2 - Beer Recipe - Brewer's Friend

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Cyser - Zombie Killer Exp. 2

275 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Cyser (Apple Melomel)
Boil Time: 0 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 100% (brew house)
Calories: 275 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday January 28th 2017
1.085
1.004
10.5%
0.0
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Honey1 lb Honey 42 2 35.1%
1 lb Cherry, Montmorency1 lb Cherry, Montmorency - (late boil kettle addition) 3.55 0 35.1%
0.85 lb Apple Juice0.85 lb Apple Juice 46 8 29.8%
2.85 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Green Apple (chopped) Other Secondary --
1 each Red Apple (chopped) Other Secondary --
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.37 1.5  
Mash volume with grains 0.44 1.8  
Grain absorption losses -0.11 -0.4  
Remaining sparge water volume (equipment estimates 0.79 g | 3.2 qt) 0.91 3.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 0.88 g | 3.5 qt) 1 4  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses    
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 1.28 5.1
Equipment Profile Used: System Default
 
Notes

Lalvin EC-1118 Champagne Yeast
1 Gallon Apple Cider - 16 (24g Sugar each) Servings
1 campden tablet
1/2 tsp yeast nutrient
1/4 tsp acid blend
1/4 tsp pectic enzyme

If fermentation begins to smell "sulfur-ish" add extra yeast nutrient to carboy.

After 3 weeks in primary activity can still be seen upon close inspection, but it has slowed considerable. Mead is noticeably clearing. Racked to secondary, added 4+ ounces of tart WI cherry juice, 1 chopped green apple, 1 chopped red apple, and 1/2 ounce whiskey. (also added 1/2 tsp yeast nutrient) Secondary for 1-2 months (when mead has cleared it's good for bottling). Bottle conditioned 3.5 volumes

Exp. 2
Used frozen door county apple juice and Orange Blossom Honey. Will be adding 1 lb of frozen tart cherries to secondary in addition to apples. Different yeast used this time; red star "pasteur blanc".

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  • Last Updated: 2017-05-25 18:19 UTC