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Moin!

265 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Cyser (Apple Melomel)
Boil Time: 30 min
Batch Size: 4.8 liters (fermentor volume)
Pre Boil Size: 5 liters
Post Boil Size: 3.5 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 265 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday February 17th 2020
1.088
1.003
11.2%
20.9
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Honey1 kg Honey 35 2 26.3%
2.80 kg Apple2.8 kg Apple 5.6 0 73.7%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Leaf/Whole 3.5 Boil 30 min 14.21 50%
15 g Saaz15 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 6.7 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Lavender Flowers Herb Primary 0 min.
10 g Lemon Zest Herb Primary 0 min.
60 g Raisins Flavor Primary 0 min.
160 ml Orange Juice Flavor Primary 0 min.
360 ml Orange Juice Other Other 0 min.
5 g Yeast Nutrient Other Other 0 min.
1 each Campden Tablet Other Primary 0 min.
5 g Pectic Enzyme Other Primary 0 min.
1.25 g Tannin Other Primary 0 min.
 
Yeast
White Labs - English Cider Yeast WLP775
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 35 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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg  
Mash volume with grains (equipment estimates -1.3 L)  
Remaining sparge water volume (equipment estimates 4 L) 2.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.4
Pre boil volume (equipment estimates 6.5 L) 5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 3.5
Top off amount 1.3
Going into fermentor 4.8
Total: 2.5  
Equipment Profile Used: System Default
 
Notes

Prepare the Yeast Starter:
Cover and shake vigorously!

  • Slam-pack of yeast.
  • 5g of Yeast Nutrient.
  • 360ml Orange Juice.

    Prepare the Primer:
  • Lavender Flowers (Crushed, grown in local herb garden)
  • Lemon Zest
  • Raisins (Chapped/Diced)
  • Orange Juice (160 ml, ~ 2x Large Oranges)

    Must:
    @30: Add 1 L of Water. Add Bittering Hops.
    @15: Add Honey (Locally collected from Apiary in Hamburg)
    @10: Add Aroma Hops. Add Cider.
    @3: Add the Primer.
    @5 min after Flameout: Add the Tannin, Pectic Enzyme, and Campden Tablet.

    Cool and remove hops-spider.

    Hop are locally wild-harvest hops from around Hamburg, DE.
    Requires ~ 7 large oranges.
    Note: The Apple Juice used is a particular breed grown by the University of Hamburg. It has a deep red color, with a soft flavor and some tartness to it. It is sometimes called a Redmoon Apple (https://www.redmoon-apple.com/).
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  • Last Updated: 2020-03-20 16:13 UTC