Cider 2017 - Beer Recipe - Brewer's Friend

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Cider 2017

520 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Cider
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.135 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Matt H.
Calories: 520 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Tuesday November 7th 2017
1.158
1.006
19.9%
0.0
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
31 lb Apple31 lb Apple 5.6 0 81.6%
5 lb Honey5 lb Honey 42 2 13.2%
1.50 lb Brown Sugar1.5 lb Brown Sugar 45 15 3.9%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 1.3%
38 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
47 g Cinnamon Spice Boil --
3 each Whole Cloves Spice Boil --
2 each Orange Zest Spice Boil --
20 g All Spice Spice Boil --
2 each Whole Vanilla Bean Spice Boil --
 
Yeast
White Labs - English Cider Yeast WLP775
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 185 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (-0.33 g). Reduce mash thickness to 0 qt/lb or increase pre-boil volume to 3.83 g.    
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.08 16.3  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 3.5 14  
Boil off losses -1.5 -6  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: -0.33 -1.3
Equipment Profile Used: System Default
 
Notes

This is intended as a sweet cider.
Apples used: 20 lbs Fuji, 9 lbs Gala, 2 lbs Green apples
Honey: Clover Honey
Sugar: light brown sugar 1 lbs, dark brown sugar .5 lbs and
Raw Sugar .5 lbs

First juice all apples and place in a large pot. Heat the liquid, adding the ingredients as it warms up. Once the temp reaches 185 degrees, keep at 185 for 45 min. Then cool with wort chiller till temp is around 80 degrees. transfer into primary fermenter and pitch yeast. Let ferment 4-5 days, take hydrometer reading and taste. If ABV and taste is good, bottle without any sugar , the remaining sugar will carbonate bottles. ABV should be around 10, for a nice sweet taste and with a kick. Let bottles sit for 3 months to 1 year for flavors to mellow and become more pronounced.

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  • Last Updated: 2017-11-07 16:24 UTC