Apple Pie Mead - Beer Recipe - Brewer's Friend

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Apple Pie Mead

577 calories 44.7 g 12 oz
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Beer Stats
Method: Extract
Style: Cyser (Apple Melomel)
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.286 (recipe based estimate)
Post Boil Gravity: 1.572 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Calories: 577 calories (Per 12oz)
Carbs: 44.7 g (Per 12oz)
Created: Saturday October 10th 2020
1.172
1.026
19.1%
0.0
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Northern Brewer - Wildflower Honey16 lb Wildflower Honey 42 2 33.3%
512 oz US - Apple juice512 oz Apple juice 5.8 1 66.7%
48 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 mmol/l Orange peel Water Agt Mash --
5 mmol/l Cinnamon stick Spice Mash --
10 mmol/l Allspice Spice Mash --
3 mmol/l Cloves Water Agt Mash --
3 mmol/l Vanilla Bean Spice Mash --
 
Yeast
Lallemand - Lalvin 71B -1122
Amount:
24 Grams
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 gal RO water to top off
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates -3.39 g | -13.6 qt) -1.89 -7.6  
Volume increase from sugar/extract (early additions) 4.89 19.6  
Pre boil volume (equipment estimates 1.5 g | 6 qt) 3 12  
Boil off losses    
Post boil volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
Total: 1.61 6.4
Equipment Profile Used: System Default
 
Notes

Yeast rehydration -- 6g Fermstart; 100 ml water
(Mix at 110+ F, Add yeast at <104 F; Stir and add a little must after 10-15 min)

Yeast Nutrients: Fermaid O 10g

  • Day 1: 2.5g
  • Day 2: 2.5g
  • Day 3: 2.5g
  • 1/3 Sugar break (1.075 calculated): 2.5g

  • Adjuncts added after fermentation 3-5 days
  • Stabilized w/ 1/4 tsp Pot metabisulfite + 3g Sorbistat K
  • Bulk age
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  • Public: Yup, Shared
  • Last Updated: 2020-10-10 15:41 UTC