I've got some extra time and an open carboy I hardly use so I went back to an idea I had for a malted cider with a citrus hop aroma. This is a VERY rough idea, the reason for the 3# of 10L is because I have had it a while and need to use it soon and I wanted some unfermentable sugars to keep it sweet. I don't have Beersmith and have just now started to run the numbers by hand to get all the stats so it is still very rough.
So Do you think this would be a horrible idea?
EDIT: Beercalculus represents the sugar in apple juice so it counts #/gal therefore I can get my #'s together even though I just finished. Ugh
BATCH: 3 GAL
BOIL: 2 GAL (wort only)
OG:1.112
FG: 1.028 (hope for a few points lower)
IBU: 10.3
COLOR: 10 SRM
YEAST: US-05 Unless Someone like's the Belgian idea, eh????
ABV: 11.2%
2# 2 row
2# 10L
.5# Pale DME
.5# Honey
1# Turbinado
Mash @ 155 and collect about 2-3 gal of wort.
Boil down to about 1 gal and add
Honey, DME, Turbinabo, Whirlfloc @10 min
2 oz Citra 13% @ 5 min (from previous dry hop)
Cool wort and add to 3 gal carboy.
Top off with
1.5 gal Apple Juice
Pitch a starter of s-04 or a Belgian yeast, eh? Maybe?
So Do you think this would be a horrible idea?
EDIT: Beercalculus represents the sugar in apple juice so it counts #/gal therefore I can get my #'s together even though I just finished. Ugh
BATCH: 3 GAL
BOIL: 2 GAL (wort only)
OG:1.112
FG: 1.028 (hope for a few points lower)
IBU: 10.3
COLOR: 10 SRM
YEAST: US-05 Unless Someone like's the Belgian idea, eh????
ABV: 11.2%
2# 2 row
2# 10L
.5# Pale DME
.5# Honey
1# Turbinado
Mash @ 155 and collect about 2-3 gal of wort.
Boil down to about 1 gal and add
Honey, DME, Turbinabo, Whirlfloc @10 min
2 oz Citra 13% @ 5 min (from previous dry hop)
Cool wort and add to 3 gal carboy.
Top off with
1.5 gal Apple Juice
Pitch a starter of s-04 or a Belgian yeast, eh? Maybe?