Apple Cider (19L) (S33) - Beer Recipe - Brewer's Friend

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Apple Cider (19L) (S33)

184 calories 22.5 g 330 ml
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.197 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Anthony Och
Calories: 184 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Tuesday November 2nd 2021
1.059
1.020
5.2%
0.0
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 kg US - Apple juice19 kg Apple juice 5.8 1 96.9%
0.30 kg Maltodextrin0.3 kg Maltodextrin - (late boil kettle addition) 39 0 1.5%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1.5%
19.60 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Diammonium Phosphate (DAP) Other Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
5 g Go-Ferm Other Boil 10 min.
1 each Cinnamon stick Spice Boil 10 min.
6 each Cloves Water Agt Boil 10 min.
15 g Earl Grey Tea Water Agt Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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 (equipment estimates -7.1 L) -6.7
Volume increase from sugar/extract (early additions) 18.1
Pre boil volume (equipment estimates 11 L) 11.4
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Post boil volume 5.7
Top off amount 13.3
Going into fermentor 19
Total: 6.6  
Equipment Profile Used: System Default
 
Notes
  1. Sterilize a pressure fermenter.

  2. Add in 18L of Apple Juice.

  3. In a pot, add 1L of Juice. Heat to 65 degrees Celsius add in 6 Cloves and 1 Cinnamon Stick, along with 2 bags equiv. of Earl Grey Tea leaves. Steep this for at least 15 minutes. Dissolve in the Yeast Nutrient, DAP and Go-Ferm. At the end of this steeping, stir in 300g of Maltodextrin and 300g of Dextrose and dissolve.

  4. Add Ice to the mixture to cool it down to RT. Once cooled, add to the apple juice in the fermenter.

  5. Open yeast packet and pitch yeast. Seal fermenter and allow to ferment for at least 2-3 weeks.
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  • Public: Yup, Shared
  • Last Updated: 2021-11-04 22:29 UTC