Blackberry Cider - Beer Recipe - Brewer's Friend

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Blackberry Cider

173 calories 9.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Fruit Cider
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Reevesie
Calories: 173 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Saturday December 5th 2020
1.054
1.002
6.9%
0.0
0.0
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Vintner's Harvest - US - Vintner's Harvest - Blackberry6 lb US - Vintner's Harvest - Blackberry 12 0 60%
4 lb Apple Concentrate - US - Apple Concentrate - Apple4 lb US - Apple Concentrate - Apple 50 0 40%
10 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Yeast Nutrient Other Primary 0 min.
 
Yeast
Red Star - Premier Blanc Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 4.06 16.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.94 3.8  
Pre boil volume 5 20  
Boil off losses    
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.06 16.2
Equipment Profile Used: System Default
 
Notes

1/2/22-(2nd time I have made this, taking more careful notes this time) 5G of apple cider into fermenter at 1.040, with Premier Cuvee yeast. It took a couple days to wake up, as I have it set for 60F, the bottom of the comfortable fermentation range. Fermented until 1/6/22 and added the blackberry puree. Moved to Red Wine Barrel on 1/13/22, checked FG and flavor. May want to back sweeten as the blackberry is more aroma than flavor. Still good though, and still needs full carbonation. 3/13/22-Moved to keg for carbonation.

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  • Last Updated: 2022-03-13 17:38 UTC