Hopped Blackberry Cider - Beer Recipe - Brewer's Friend

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Hopped Blackberry Cider

2 calories -0.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Cider
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.001 (recipe based estimate)
Post Boil Gravity: 1.001 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 2 calories (Per 12oz)
Carbs: -0.2 g (Per 12oz)
Created: Tuesday September 19th 2023
1.001
1.000
0.1%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Apple1 lb Apple 5.6 0 100%
1 lbs / $ 0.00
 
Yeast
Mangrove Jack - Craft Series Cider Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
home
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
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains (equipment estimates -0.5 g | -2 qt)    
Remaining sparge water volume (equipment estimates 6.64 g | 26.5 qt) 5.14 20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.5  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 5 20  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 5.14 20.5
Equipment Profile Used: System Default
 
Notes

4 gallons fresh pressed cider using apples from Maryann and Charles trees. Pasturized to 160 degrees. Added 1 gallon of honeycrisp cider from the store. Cider cooled to 90 degrees, then poured into fermenter on top of 3.5 lbs of frozen blackberries that were in a mesh bag. Added 1 TBSP of pectic enzyme, fermaid K, and DAP. Original gravity measured at 1.055, accounting for the temperature. Pitched 1 packet of Mangrove Jack cider yeast. Fermenter was then placed in the refrigerator for about 3 hours, until the cider was 72 degrees. Fermenter was then taken out of the fridge and left to ferment at ambient garage temp. Punch down fruit 2 times a day for the first few days.

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  • Last Updated: 2023-09-19 00:56 UTC