Pumpkin Spice Cider - Beer Recipe - Brewer's Friend

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Pumpkin Spice Cider

158 calories 16.4 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: 3 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday October 10th 2019
1.048
1.012
4.7%
0.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
384 oz Apple Juice - Apple Juice384 oz Apple Juice 6 1 100%
384 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 tsp potassium metabisulfite Other Primary 14 days
0.40 tsp potassium sorbate Other Primary 14 days
4 tsp Starbucks Pumpkin Spice Topping Spice Primary 7 days
1 tsp Wyeast - Beer Nutrient Other Primary 0 min.
2 each Cans Apple Juice Concentrate Flavor Kegging 0 min.
6 ml Lactic acid Water Agt Kegging 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Batavia, IL (Kane County/USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.77 g | 7.1 qt) 0.27 1.1  
Volume increase from sugar/extract (early additions) 2.73 10.9  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 3 12  
Boil off losses -1.5 -6  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 0.27 1.1
Equipment Profile Used: System Default
 
Notes

| Making Hard Pumpkin Spice Cider |

  1. Start with the following initially in the fermenter:
       - (3) gallons preservative-free apple juice (12 brix or 1.048 OG)<br />
   - (1) pack yeast (S-04)<br />


  2. After 7 days add:
       - (2) teaspoons of Starbucks Pumpkin Spice Topping<br />


  3. After another full week crash for 2 days after adding to the fermenter:
       - 0.3 tsp potassium metabisulfite (Campden)<br />
   - 1.5 tsp potassium sorbate<br />


  4. After crashing, add to the keg before transferring and carbonating:
       - 6.0 ml 88% lactic acid<br />
   - (2) cans room temperature apple juice concentrate
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  • Last Updated: 2019-12-07 15:36 UTC