Beorn von Lemon v2.0

Extract Recipe

Submitted By: KiltedKen (Shared)
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Batch Size: 5.00 galStyle: Fruit Cider (28B)
Boil Size: 3.67 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 0.0 IBUsBoil 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 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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