Pineapple Cider - Beer Recipe - Brewer's Friend

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Pineapple Cider

188 calories 13.4 g 12 oz
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Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 188 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Thursday June 27th 2024
1.058
1.006
6.8%
0.0
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
256 oz US - Apple juice256 oz Apple juice 5.8 1 62.7%
20 oz Pineapple20 oz Pineapple 5.85 0 4.9%
4 oz Raw Honey4 oz Raw Honey 38 20 1%
128 oz Dole - Dole - Pineapple Juice128 oz Dole - Pineapple Juice 8 2 31.4%
408 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Yeast Nutrient Other Boil 0 min.
0.25 tsp Potassium Metabisulfite Water Agt Secondary 0 min.
1.50 tsp potassium sorbate Water Agt Secondary 0 min.
1.50 tsp pectic enzyme Water Agt Boil 0 min.
 
Yeast
White Labs - English Cider Yeast WLP775
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 Gallons  Quarts
Boil water added to kettle 0.12 0.5  
Volume increase from sugar/extract (early additions) 2.88 11.5  
Pre boil volume 3 12  
Boil off losses    
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 0.12 0.5
Equipment Profile Used: System Default
 
Notes

Gently steep about 1 gallon of apple juice with 1.5 tsp Pectic Enzyme, Yeast Nutrient, and 4 oz of raw honey for about 5 minutes. Let sit for 45 min to cool and allow pectic Enzyme to dissolve.

Drain canned pineapple (add to hop sacks?) and add pineapple and juices to primary. Combine step 1 ingredients after waiting 45 minutes. Add yeast.

At least a week before bottling/kegging, add ¼ teaspoon potassium metabisulfite per 5 gallons and ½ teaspoon potassium sorbate per gallon to prevent re- fermentation.

Rack to secondary after fermentation process. Rack to secondary and allow to settle. Transfer to keg and taste. Sweeten with lactose to taste (non-fermentable) and then carbonate.

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  • Last Updated: 2024-07-23 18:31 UTC