Twisted Oak Winter Cider - Beer Recipe - Brewer's Friend

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Twisted Oak Winter Cider

202 calories 10.3 g 12 oz
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Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 202 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Monday January 23rd 2017
1.063
1.001
8.2%
0.0
9.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 12.5%
6 lb Apple Cider6 lb Apple Cider 52 1.5 75%
1 lb Apple Ginger Syrup1 lb Apple Ginger Syrup 52 45 12.5%
8 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Pectic Enzyme Fining Primary 0 min.
4 oz Bourbon-Oak Tincture Flavor Bottling 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (custom):
99%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg/C02       CO2 Level: 2.5 Volumes
 
Target Water Profile
East Bradford, PA USA
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 5.65 22.6  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume 6.25 25  
Boil off losses    
Post boil volume 6.25 25  
Going into fermentor 6.25 25  
Total: 5.65 22.6
Equipment Profile Used: System Default
 
Notes

Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.

Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.

  • Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 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 yeast.

  • Primary fermentation: 4-5 weeks @ 59°

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

    At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.

  • Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg.
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  • Last Updated: 2019-02-24 16:50 UTC