Graham's English Cider - Beer Recipe - Brewer's Friend

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Graham's English Cider

148 calories 14.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Fruit Beer
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Freezeblade (HBT.com)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday February 27th 2016
1.045
1.010
4.5%
0.0
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb Apple Juice40 lb Apple Juice 7 2 99.5%
2 oz Black Tea2 oz Black Tea 0 0 0.3%
1 oz Lime Juice1 oz Lime Juice 0 0 0.2%
643 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 4oz      
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.24 gal (52.95 qt). Suggest reducing initial water volume to 8.79 gal (35.14 qt) and adding 1.24 gal (4.95 qt) sparge/top-off. 10.02 40.1  
Heat water added to kettle (equipment estimates 10.4 g | 41.6 qt) 10.02 40.1  
Mash volume with grains (equipment estimates 10.4 g | 41.6 qt) 13.24 53  
Grain absorption losses (steeping) -5.02 -20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.38 g | 21.5 qt) 5 20  
Boil off losses -0.38 -1.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 10.02 40.1
Equipment Profile Used: System Default
 
Notes

Add juice of lime(s) to 3 cups of water, bring to a boil then turn off heat. Steep teabags for 7-10 mins, cool for a few mins then add to carboy. Add nutrients and juice into carboy with an aggressive pour to help aerate the juice. Add yeast, put an airlock on then place in a cool (60F-70F) environment.

Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 4oz priming sugar.

Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching.

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  • Last Updated: 2016-05-01 01:53 UTC