Raspberry Hangover Juice - Beer Recipe - Brewer's Friend

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Raspberry Hangover Juice

198 calories 17.7 g 330 ml
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Beer Stats
Method: Extract
Style: Fruit Cider
Boil Time: 0 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: The Voices In My Head
Calories: 198 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Friday March 19th 2021
1.065
1.012
6.9%
0.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.30 kg US - Apple juice14.3 kg Apple juice 5.8 1 92.3%
0.70 kg Gladfield - Dextrose0.7 kg Dextrose 46 0 4.5%
0.50 kg Raspberry, red0.5 kg Raspberry, red 2.3 0 3.2%
15.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Tannin Flavor Primary 0 min.
3 g Pectolase Fining Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle 0.5
Volume increase from sugar/extract (early additions) 14.5
Pre boil volume 15
Boil off losses  
Post boil volume 15
Going into fermentor 15
Total: 0.5  
Equipment Profile Used: System Default
 
Notes

This is a simple cider. For springtime I'm going to use Apple and Raspberry juice from Chegworth Valley here in the UK as they sell their juices in decent homebrew quantities (10L bag-in-box) and don't use any of the sorts of preservatives that would kill the yeast (just ascorbic acid AFAICT).

Tannin will be added for bite, and pectolase to clear. Malic acid and precipitated chalk will be used to adjust the acidity if necessary, and glucose syrup to up the OG if necessary, to reach the target ABV of around 5.5 - 5.9%.

The results will be force-carbed in a keg.

The last batch (autumn cider made from Cox/Bramley juice from the same farm) was delicious and went down very quickly.

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  • Last Updated: 2021-07-11 12:46 UTC