Beorn von Lemon v2.0 
Extract Recipe
Submitted By: KiltedKen (Shared)
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| Batch Size: 5.00 gal | Style: Fruit Cider (28B) |
| Boil Size: 3.67 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: Pot ( 4 Gal/15.1 L) - Extract |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.7° P) | |
| Est FG: 0.983 SG (-4.4° P) | Fermentation: Ale, Two Stage |
| ABV: 11.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 4.00 oz |
Lemon Juice [Boil] (3.0 SRM) |
Sugar |
1 |
| 2 lbs |
Honey [Boil] (1.0 SRM) |
Sugar |
2 |
| 4 lbs |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
3 |
| 2.00 oz |
Ginger Root (Boil 12 min) |
Misc |
4 |
| 2.00 items |
Chamomile teabags (Boil 5 min) |
Misc |
5 |
| 1.0 pkgs |
English Cider Yeast (White Labs #WLP775) |
Yeast |
6 |
| 3.00 tsp |
Fermaid K (Primary 0 min) |
Misc |
7 |
| 1.00 tsp |
GoFerm Protect (Primary 0 min) |
Misc |
8 |
Notes
Check gravity periodically after fermentation starts. When it reaches 1.050, add 3 tsp Fermaid K, 1 tsp Go Ferm, 32 oz. Lemon Juice. Also add O² (whip it, whip it good).
64oz of lemon juice is about 4lb. 4 oz.
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