North Coast Dry Cider - Beer Recipe - Brewer's Friend

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North Coast Dry Cider

188 calories 8.9 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.000 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: vorca
Calories: 188 calories (Per 12oz)
Carbs: 8.9 g (Per 12oz)
Created: Friday April 6th 2018
1.059
1.000
7.7%
0.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
84 lb North Coast Apple Juice84 lb North Coast Apple Juice - (late boil kettle addition) 3.5 0.35 100%
84 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Pectic enzyme Fining Primary 0 min.
6.25 g Go-Ferm (Yeast rehydration) Other Primary 0 min.
7.50 g Fermaid O Other Primary 0 min.
5 g Go-Ferm Protect Evolution Other Primary 0 min.
 
Yeast
Wyeast - Cider 4766
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 15.5 62  
Mash volume with grains (equipment estimates 15.5 g | 62 qt) 22.22 88.9  
Grain absorption losses (steeping) -10.5 -42  
Pre boil volume 5 20  
Boil off losses    
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: 15.5 62
Equipment Profile Used: System Default
 
Notes

Red Star Cotes des blancs yeast (5g for 5 gallon batch)

Go-Ferm Protect Evolution Rehyrdation method:
1) Boil 10 g Go-Ferm in 200 mL distilled water
2) Cool to 100F
3) Collect approximately 100 mL in a sanitized container
3) Add yeast and let sit for 20 minutes before pitching

Fermaid O additions:

  • After 24 hours of fermentation, add 3.75 g Fermaid O
  • Rehydrate in 50 mL distilled water and add into fermenter
  • In day 3 of fermentation, add the other 3.75 g Fermaid O

    Last FG was 0.998. Would maybe use less nutrient. Got a egg smell at the end that I hope will go away. Also, too much nutrient can leave off tastes. Didn't notice last time.
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  • Last Updated: 2018-04-30 07:07 UTC