Hopped Hard Cider - Beer Recipe - Brewer's Friend

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Hopped Hard Cider

202 calories 15.5 g 12 oz
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Beer Stats
Method: Extract
Style: English Cider
Boil Time: 0 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Mike Harvey
Calories: 202 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday July 22nd 2017
1.062
1.008
7.1%
0.0
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Cane Sugar8 oz Cane Sugar 46 0 3%
256 oz Indian Summer Apple Cider256 oz Indian Summer Apple Cider 6.3 2 97%
264 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 0 days 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Cider 4766
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.96 15.9  
Mash volume with grains (equipment estimates 3.96 g | 15.9 qt) 5.24 21  
Grain absorption losses (steeping) -2 -8  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume 2 8  
Boil off losses    
Post boil volume 2 8  
Going into fermentor 2 8  
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: 3.96 15.9
Equipment Profile Used: System Default
 
Notes

Easy to make, comes out clean and has a smooth body, somewhat dry

NOTES:

For yeast, I use 1 packet of Wyeast Cider Yeast 4766

Indian Summer Apple Cider is the preferred apple cider if using store bought. (Uses Vitamin C)

DIRECTIONS:
Add remaining apple cider to fermenter along with sugar. Oxygenate cider and add yeast packet. Stir together and cap.

Stir cider on second day to degass. Check gravity after 4 days, stir again to degass. Once stable, transfer to secondary, and let sit for an additional 2 weeks. Should be clear. After two weeks, add hops and dryhop for 7 days.

Cold crash for 24 hours, add to bottling bucket with dextrose priming sugar. Use priming calculator for exact amount.

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  • Last Updated: 2017-11-02 23:06 UTC