Kick it Up a Notch Cybeer

CyBeer because it is a hard cider that uses malt and hops... Kicked Up a Notch, because it has a %12 ETOH by volume, and is highly carbonated.

Brewer:	Tim G. Bate		Email:	tbate_doh1101@yahoo.com
Beer:	Kick it Up a Notch Cybeer		Style:	-
Type:	Extract		Size:	5 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	8 IBU
OG:	1.099		FG:	1.006
Alcohol:	12.0% v/v (9.4% w/w)
Water:	Substitute all volumes of water with Pasteurized Apple Cider. Do NOT use unpasteurized cider or juice from concentrate.
Boil:	60 minutes	SG 1.165	3 gallons
	6 lb. 9.6 oz. Light malt extract 6 lb. Honey
	Add Irish Moss last 15 minutes of boil. Add honey last 5 minutes.
Hops:	1.0 oz. Saaz (3.75% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 45 min.) .5 oz. Saaz (3.75% AA, 15 min.) .5 oz. Saaz (aroma) .5 oz. Tettnanger (aroma)
Yeast:	Pasteur Champagne. Using ale or lager yeast will result in a product which will not reach the degree of fermentation needed to achieve the desired %12 ETOH level.
Log:	Primary for 5-7 days. Use a large blow off tube for first 2-3 days, then replace with an airlock. Secondary fermentation is unnecessary, but may be done at Lager temps for up to 2 weeks. Bottled product will be crystal clear within 5 days.
Carbonation:	3.7 volumes	Honey: 7.83 oz. for 4.5 gallons @ 70°F
	This is a HIGHLY carbonated beverage. None the less, it may be bottled in the usual manner with caps. However, you MUST chill this brew until it is very cold (28°-30° F) in order to avoid gushing when the bottle is opened. Frosting the glass is recommended as well.
Tasting:	Extremely dry and very crisp. You'll be reminded of champagne. (Go ahead, serve it in a flute with a strawberry; Your wife will definently ask you to make it again!) At %12 by volume, consume this at home or get a designated driver if you intend to have more than 2 bottles!

Recipe posted 11/08/99.