Submitted By: UCFPaul (Shared)
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|Brewer: Bunn La Vila|| |
|Batch Size: 5.00 gal||Style: Cyser (Apple Melomel) (25A)|
|Boil Size: 6.08 gal||Style Guide: BJCP 2008|
|Color: 1.2 SRM||Equipment: Electric Urn (10 Gal/40 L) - BIAB|
|Bitterness: 0.0 IBUs||Boil Time: 0 min|
|Est OG: 1.066 (16.1° P)|| |
|Est FG: 0.985 SG (-4.0° P)||Fermentation: Ale, Two Stage|
|ABV: 10.7%||Taste Rating: 30.0|
||Apple Juice - Publix Premium (0.0 SRM)
||Black Tea (Boil 0 min)
||Cinnamon Powder (Boil 0 min)
||Nutmeg (Boil 0 min)
||Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122)
||Yeast Nutrient (Primary 3 days)
||Honey (1.0 SRM)
NotesPitched yeast @ 70 degrees.
Fermented cooler at 60-64 degrees.
Used 4 gallons of Publix Premium Apple Juice and 1 gallon of Publix Premium Apple Juice Unfiltered for a total of 5 gallons.
For the honey I used 4 lbs of Clover Honey.
I added one heaping teaspoon of cinnamon and nutmeg for spices.
I steeped 2 bags of PG tips english tea in about 1 cup of boiling water I used to sterilize the spices to add bitter tannins to the mix.
The honey was added to the hot mixture to allow it to liquify better and not completely settle on the bottom of the fermenter.
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