Brett Brux Cider - Beer Recipe - Brewer's Friend

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Brett Brux Cider

179 calories 10 g 12 oz
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Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 2 gallons (ending kettle volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Fats Schindee
Calories: 179 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Friday January 1st 2016
1.056
1.002
7.0%
0.0
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Brown Sugar2 lb Brown Sugar 45 15 80%
6 oz Brown Sugar6 oz Brown Sugar 45 15 15%
2 oz Maltodextrin2 oz Maltodextrin 39 0 5%
40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Fermaid K Other Primary --
0.50 tsp Pectic Enzyme Fining Primary --
0.50 tsp Wine Tannin Other Primary --
 
Yeast
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 0.70 oz       CO2 Level: 1.5 Volumes
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 1.81 7.2  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume 2 8  
Boil off losses    
Post boil volume 2 8  
Estimated amount in fermentor 2 8  
Total: 1.81 7.2
Equipment Profile Used: System Default
 
Notes

The first 2 lb Brown sugar actually 2 gallon apple juice (Tree Top) - gravity points are similar enough. Second brown sugar addition is actual brown sugar.

Brett Brux got it all the way down to 1.000 after 2.5 months. Tastes apple, pineapple, pear, stone fruit, hot alcohol...

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  • Last Updated: 2016-01-02 01:01 UTC