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Graff

212 calories 21.1 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.193 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Frenchy_KRT
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday November 24th 2013
1.064
1.015
6.5%
4.2
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.15 lb Liquid Malt Extract - Light2.15 lb Liquid Malt Extract - Light 35 4 37.1%
0.15 lb Brown Sugar0.15 lb Brown Sugar 45 15 2.6%
2 lb Cane Sugar2 lb Cane Sugar 46 0 34.5%
4.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb United Kingdom - Crystal 60L0.25 lb Crystal 60L 34 60 4.3%
0.75 lb German - Wheat Malt0.75 lb Wheat Malt 37 2 12.9%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 8.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz casade0.5 oz casade Hops Pellet 6.25 Boil 30 min 4.2 100%
0.50 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.36 g | 17.5 qt) 0.85 3.4  
Mash volume with grains (equipment estimates 4.36 g | 17.5 qt) 0.97 3.9  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 1 4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 3 12  
Going into fermentor 3 12  
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: 0.85 3.4
Equipment Profile Used: System Default
 
Notes

24 hrs to the boil (2) Campden tablets were added to kill any wild yeast.

12 hrs later 1/2 tsp of Pectic Enzyme was added for clarity (1/2 tsp under the recommended dose)

Heat water to 160(F) steep grain for 30min and remove

Add LME and brown sugar

Boil 60 min. @ 30 min add hopps

Actual O.G. turned out to be 1.076, with the actual volume around 2 3/4 gal or just under the 10 L mark on the bucket.

The cane sugar above was supposed to be a representative of the fresh pressed cider on points per gallon (PPG). The Fresh Cider had an O.G. of 1.046.(unknown on how to determine the PPG, so I used the above sub as found on an online forum.)

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  • Last Updated: 2013-11-24 22:25 UTC