Citra and Honey Dry-Hopped Cider - Beer Recipe - Brewer's Friend

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Citra and Honey Dry-Hopped Cider

224 calories 15 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 5.15 gallons
Post Boil Size: 5.15 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 224 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Wednesday November 29th 2023
1.069
1.006
8.2%
0.0
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 1%
0.50 lb Honey0.5 lb Honey 35 2 1%
48 lb US - Apple juice48 lb Apple juice 6.56 1 98%
49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)0.25 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 67 °F 4 days 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Fining Mash 12 hr.
2.50 tsp Pectic Enzyme Fining Mash 12 hr.
1 each Malic and Citric Acid Water Agt Primary 0 min.
1.50 tsp Biofine Clear Fining Secondary 4 days
0.25 tsp Potassium Metabisulfite Water Agt Secondary 4 days
3 g Sorbistat K Water Agt Secondary 4 days
 
Yeast
Fermentis - Fermentis - SafCider AC-4
Amount:
15 Grams
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
59 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Target PH of 3.5 using Malic / Citric acid
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Campden tablet rest Temperature 67 °F 67 °F --
Pectic Enzyme rest Temperature 67 °F 67 °F --
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle -0.37 -1.5  
Volume increase from sugar/extract (early additions) 5.52 22.1  
Pre boil volume 5.15 20.6  
Boil off losses    
Post boil volume 5.15 20.6  
Going into fermentor 5.15 20.6  
Total: -0.37 -1.5
Equipment Profile Used: System Default
 
Notes
  1. Set aside 2 -3 quarts apple juice and pitch yeast
  2. Add the remainder of ingredients to fermenter.
  3. Add crushed Campden tablet and rest for 12 hrs.
  4. Add Pectic Enzyme and rest for 12 hrs.
  5. Test PH and adjust to 3.5 using Malic/Citric Acid
  6. Pitch yeast starter.
  7. Set spunding valve at 10 psi
  8. Ferment @ 67 F for 14 days or until FG is reached. Drop dry-hop bag at 4 days from end of ferment.
  9. Add Biofine Clear and cold crash for 24hrs.
  10. To a new Keg and Potassium Sorbate (Sorbistat K) and Potassium Metabisulphite to stop fermentation. Closed transfer Cider to new keg.
  11. Force carbonate @ 30 psi and shake to 2 mins.
  12. Set serving keg pressure to 16 psi @ 32 F
  13. Pour!
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  • Last Updated: 2024-08-13 22:27 UTC