Ginger Chili Cider - Beer Recipe - Brewer's Friend

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Ginger Chili Cider

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 19.5 liters
Post Boil Size: 13.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Izzie1701
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday October 14th 2019
1.053
1.014
5.1%
0.0
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 g Brown Sugar100 g Brown Sugar 45 15 0.5%
19 kg Apple Juice (19 litres apple juice)19 kg Apple Juice (19 litres apple juice) 6.3 2 99.5%
19.10 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Ginger Flavor Primary 0 min.
1 each Ring of Fire Chili Spice Primary 0 min.
100 g Ginger Flavor Secondary 0 min.
1 each Stabalize (Sulhpites) Other Secondary 0 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
68 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 69.54 L. Suggest reducing strike water volume to 32.86 L and adding 24.14 L sparge/top-off. 57
WARNING: Based on your provided mash thickness (3 L/kg), your strike volume will exceeds the total water needed for the recipe (39.3 L). Reduce mash thickness to 2.09 L/kg or increase pre-boil volume to 37.2 L.  
Strike water volume at mash thickness of 3 L/kg 57
Mash volume with grains (equipment estimates 63.5 L) 69.5
Grain absorption losses -19
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 19.2 L) 19.5
Boil off losses -5.7
Post boil Volume 13.5
Top off amount 6
Going into fermentor 19.5
Total: 39.3  
Equipment Profile Used: System Default
 
Notes

Would like finished FG to be at 1.013. This yeast can ferment out very dry so stabilization and back sweetening may be necessary. 2L apple juice adds about 6 SG points.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-14 11:28 UTC