Summer Cider - Beer Recipe - Brewer's Friend

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Summer Cider

152 calories 7.3 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: R Maillie
Hop Utilization: 99%
Calories: 152 calories (Per 12oz)
Carbs: 7.3 g (Per 12oz)
Created: Sunday May 22nd 2016
1.048
1.000
6.3%
0.0
2.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Distillery Lane - US - Distillery Lane - Apple Cider6 lb US - Distillery Lane - Apple Cider 48 1.5 100%
6 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Pectic Enzyme Fining Primary 0 min.
 
Yeast
Red Star - Default - - -
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
64 - 86 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
East Bradford, PA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39 13 35 78 12 52
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 5.56 22.2  
Volume increase from sugar/extract (early additions) 0.44 1.8  
Pre boil volume 6 24  
Boil off losses    
Post boil volume 6 24  
Going into fermentor 6 24  
Total: 5.56 22.2
Equipment Profile Used: System Default
 
Notes

This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

  • Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
  • Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
  • Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
  • Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.

  • Primary fermentation: 4-6 weeks @ 55°

  • Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
  • Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)

  • Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg
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  • Last Updated: 2021-09-17 22:22 UTC