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Cyser Bochet

285 calories 16.3 g 12 oz
Beer Stats
Method: Extract
Style: Cyser (Apple Melomel)
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.000 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 285 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created Friday October 25th 2019
Amount Fermentable Cost PPG °L Bill %
44 lb Apple44 lb Apple - (late addition) 5.6 0 85.4%
7.50 lb Candi Syrup - Belgian Candi Syrup - D-457.5 lb Belgian Candi Syrup - D-45 - (late addition) 32 45 14.6%
51.5 lb / 0.00
Other Ingredients
Amount Name Cost Type Use Time
10 g Fermaid K Other Primary 0 min.
9 g Fermaid O Other Primary 0 min.
4 g DAP Other Primary 0 min.
10 g Go Ferm PE Other Primary 0 min.
0.25 tsp Potassium Metabisulphate Other Secondary 0 min.
0.25 g Potassium Metabisulphate Other Kegging 0 min.
1 each Fermfast Dualfine Fining Secondary 0 min.
7.50 tsp Pectinase Fining Secondary 0 min.
Danstar - Nottingham Ale Yeast
2 Each
Attenuation (custom):
Optimum Temp:
57 - 70 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: -15psi       CO2 Level: 0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Belgian Candi a stand-in for 6lbs of bocheted honey; the different amount makes up for the greater sugar in the apple juice I used to reach the same OG.

Honey was bocheted on med/low heat over charcoal flame (grill) for ~1.5hrs, until very dark. Pasteurized apple juice (Kirkland brand) was used to dissolve the honey, and the mixture was added to the carboy with enough additional apple juice (5 gal total apple juice) to reach the final volume. Two packets of Nottingham yeast were re-hydrated in one small pack (~12g) GoFerm-PE, and pitched.

Fermaid O/K and DAP were added in staggered additions over the first week according to the schedule given by 4.5g Fermaid O @ 24 & 24 hrs, 5g Fermaid K & 2g DAP @ 72 hrs & 1/3 sugar break.

As my temperature controlled chamber was full, fermentation was carried out in a water bath/swamp cooler and further cooled with ice bricks. Over the course of active fermentation the temperature varied more widely than I would have liked, but stayed within 65f-80f.

Fermentation was visibly active during primary for ~2 weeks, and the must was racked to a secondary fermenter (onto 1/4 tsp of K-meta) after ~3.5 weeks. Secondary fermentation lasted a further 3 weeks during which Fermfast-Dualfine and Pectinase were used to further clear the must, though the Pectinase didn't seem to have any effect on a persistent haze and the Dualfine was particularly effective. At the end of secondary fermentation the must was cold crashed before being racked into a keg (onto a further 1/4 tsp of K-meta), carbonated, and bottled in 22oz longnecks.

The finished product is clear, the color of a bock or dark amber ale, and is very drinkable; while the bochet could have aged months longer, it still carries notes of dark stone fruit and toffee.

Last Updated and Sharing
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  • Last Updated: 2019-12-26 19:36 UTC
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