Blackberry Cider - Beer Recipe - Brewer's Friend

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Blackberry Cider

315 calories 38.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Cider
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 315 calories (Per 12oz)
Carbs: 38.5 g (Per 12oz)
Created: Tuesday October 15th 2024
1.093
1.032
7.9%
0.0
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
256 oz US - Apple juice256 oz Apple juice 5.8 1 100%
256 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Fermaid K Other Primary 0 min.
1 tsp lemon juice Flavor Primary 0 min.
8 oz blackberry syrup Water Agt Secondary 0 min.
 
Yeast
Lallemand - Lalvin EC-1118
Amount:
3 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -0.9 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
WARNING: Based on your provided mash thickness (2 qt/lb), your strike volume will exceeds the total water needed for the recipe (-0.57 g). Reduce mash thickness to 0 qt/lb or increase pre-boil volume to 1.57 g.    
Strike water volume at mash thickness of 2 qt/lb    
Mash volume with grains    
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.82 7.3  
Pre boil volume (equipment estimates 2.5 g | 10 qt) 1 4  
Boil off losses -1.5 -6  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: -0.57 -2.3
Equipment Profile Used: System Default
 
Notes
  • Peeled six apples for skins (tannins) - Granny, Golden, Honeycrisp, Gala, Wild Twist, Cosmic Crisp
  • Poured juice into carboy
  • Added 1 tsp lemon juice and mixed
  • Put the skins into the carboy
  • Added yeast to carboy and mixed

  • Added Fermaid to distilled water to hydrate
  • Added Fermaid to carboy 72 hrs after fermentation began

    O.G. 8/22/24 = 1.050
    F. G. Secondary 9/3/24 = 1.008
    Bottle Day = 9/10/24
    ABV = 5.5%
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-10-21 06:56 UTC