Heartseeker Cider - Beer Recipe - Brewer's Friend

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Heartseeker Cider

229 calories 19 g 12 oz
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Beer Stats
Method: Extract
Style: English Cider
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3.8 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday October 31st 2018
1.070
1.011
7.8%
0.0
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
640 oz Apple Cider640 oz Apple Cider 25 1.04 100%
640 oz / $ 0.00
 
Yeast
- Red Star Premiere Rogue
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
64 - 86 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Carbonado, WA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 10.3 g | 41.2 qt) 10 40  
Mash volume with grains (equipment estimates 10.3 g | 41.2 qt) 13.2 52.8  
Grain absorption losses (steeping) -5 -20  
Pre boil volume (equipment estimates 5.3 g | 21.2 qt) 5 20  
Boil off losses -1.5 -6  
Post boil volume 3.8 15.2  
Top off amount 1.2 4.8  
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: 11.2 44.8
Equipment Profile Used: System Default
 
Notes

2.5 tsp Pectic Enzyme
2.5 tsp Potassium Sorbate
4 Campden Tablets
2 Limes
2 black tea bags
1/4 tsp Wine Nutrient
5g Apple Cider (no preservatives)
1 pack or Red Star Premiere Rogue Yeast
Enough cane sugar/honey to reach 1.065ish OG

Boil 2 cups of water and remove from heat. Steep the tea bags in the hot water. Halve the limes and squeeze them into the tea. Cover and set aside until room temp.

Aerate 4 gallons of cider, add campden tablets, tea mixture sugars and pectic enzyme. Wait 24 hours then pitch yeast.

After fermentation is complete, potassium sorbate and back sweeten to taste using remaining gallon of cider at kegging.

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  • Last Updated: 2019-10-06 11:45 UTC