English Apple Cider - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

English Apple Cider

164 calories 14 g 330 ml
brewer logo
Beer Stats
Method: Extract
Style: English Cider
Boil Time: 0 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Saturday July 10th 2021
1.054
1.009
5.9%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
600 g Cane Sugar600 g Cane Sugar - (late boil kettle addition) 46 0 5.7%
3 kg Pink Lady Apple Juice - AU - Pink Lady Apple Juice - Apple3 kg AU - Pink Lady Apple Juice - Apple 5.6 0 28.3%
3 kg Gala Apple Juice - AU - Gala Apple Juice - Apple3 kg AU - Gala Apple Juice - Apple 5.6 0 28.3%
3 kg Jazz Apple - AU - Jazz Apple - Apple3 kg AU - Jazz Apple - Apple 5.6 0 28.3%
1 kg Granny Smith Apple Juice - AU - Granny Smith Apple Juice - Apple1 kg AU - Granny Smith Apple Juice - Apple 5.6 0 9.4%
10.60 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Campden Tablets Other Other 1 days
50 g Pectinase enzyme Other Other 4 hr.
10 g Citric acid Water Agt Boil 1 days
2 g Cinnamon stick Spice Mash 15 min.
2 g Whole Cloves Water Agt Mash 15 min.
5 g Orange Zest Spice Mash 15 min.
 
Yeast
Fermentis - Safcider
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
10 - 27 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 77 g       Temp: 20 °C       CO2 Level: 3 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
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.  
Water added to kettle 2.5
Volume increase from sugar/extract (early additions) 9.5
Pre boil volume (equipment estimates 12.6 L) 12
Volume increase from sugar/extract (late additions) 0.4
Boil off losses  
Post boil volume (equipment estimates 12.4 L) 13
Estimated amount in fermentor 13
Total: 2.5  
Equipment Profile Used: System Default
 
Notes
  1. The apples are firstly shredded using a food processor with a shredder attachment. This allows all the apples, skin and all, to have an increased surface area. 25g of Pectinase enzyme is added over the apple shavings and 5 crushed Campden tablets. This is then covered with aluminium foil and a heavy cloth or closed with the lid and airlock. This is allowed to digest for 4 hours at 35 degrees.

  2. The apple digest is then placed into a clean and sterilized fruit press lined with a muslin bag. The juice is then slowly pressed over the course of 30-60 minutes into a 20L pressure fermenter. This is given at least 4 additional hours additionally to rest for the SO2 to degas.

  3. 500mL of Water is then heated to 75 degrees Celsius for 15 minutes of Pasteurizing, the addition of the Cinnamon, Orange Rind and Earl Grey Tea. After 15 minutes, dissolve 500g of caster sugar in 500mL of water and add to Tea solution.

  4. Pour the sugar and flavour mixture into the apple cider fermenter and close the fermenter lid but open the pressure release valve.

  5. The Yeast is added 8 hours into the work and fermentation is allowed to occur for 3 weeks at 15 psi.

  6. After 3 weeks, transfer clear cider to another clean PET fermenter to exclude sediment from primary fermentation. Allow this to now condition for another 2 weeks in this fermenter with a floating dip tube. Ensure the pressure is allowed to reach 15-20psi. Alternatively, keg in 2.5L PET bottles foe 2 weeks conditioning before serving on tap at 5psi at 4 degrees. Wait for 3 days before serving to absorb the appropriate amount of CO2.
Last Updated and Sharing
 
745
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-18 02:25 UTC