Wolf Pack Black Doris Plum Cider - Beer Recipe - Brewer's Friend

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Wolf Pack Black Doris Plum Cider

0 calories 0 g 1.25 ml
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 21.1 liters
Post Boil Size: 21.1 liters
Pre Boil Gravity: 1.009 (recipe based estimate)
Post Boil Gravity: 1.009 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 0 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Saturday February 13th 2021
1.008
1.000
0.9%
0.0
1.8
n/a
0.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg US - Apple juice3.9 kg Apple juice 5.8 1 100%
3.90 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 g Wyeast - Beer Nutrient $ 0.20 / g
$ 0.45 		Other Mash 0 min.
40 g Black Doris Plum Powder Flavor Other 0 min.
$ 0.45
 
Yeast
Mangrove Jack - M02 - Cider Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
High
Optimum Temp:
12 - 28 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Wolf Pack Brewing Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 1 1 0 4
Quick Water Requirements
Water Liters
Boil water added to kettle 17.4
Volume increase from sugar/extract (early additions) 3.7
Pre boil volume 21.1
Boil off losses  
Post boil volume 21.1
Top off amount 3.9
Going into fermentor 25
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

Silver in River Valley 2022 Competition 22/05/2022

Mix 3.9kg of WW Apple Juice concentrate with 21.1L water to make up to 25L volume.

Add yeast when liquid is at pitching temp.

Allow to ferment out to 1.010.

Add 40 grams of Black Doris Plum Cider Powder.

Transfer to keg and chill to prevent any further fermentation.

Our Apple Cider is made from the highest quality apples, usually 3 types being Braeburn, Royal Gala and Jazz, depending on the season. The result is a very clean and crisp cider. The apple flavours are light and pleasant and the overall taste is refreshing. We suggest to ferment to 1.010 SG and put the cooling on to stop fermentation as this will leave some residual sweetness without making the beverage too sweet. At this SG the alcohol will be 3.85%. If you want to hit 5% at this final SG, add an extra 600 grams of dextrose at the start. If you let the yeast ferment all the way the final gravity will be about 1.006 which is an alcohol content of 4.38%. If you want to hit 5% at this final SG, add an extra 350 grams of dextrose.



Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2022-06-26 07:25 UTC
  • Snapshot Created: 2021-02-13 00:57 UTC
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