Ruthy's Cider - Beer Recipe - Brewer's Friend

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Ruthy's Cider

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Josh Latham
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday November 3rd 2019
1.048
1.012
4.7%
0.0
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb Lull Farm - Apple Cider40 lb Apple Cider 6 12 100%
40 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Campden Tablets Other Primary 0 min.
25 each Pectic enzyme Water Agt Primary 0 min.
 
Yeast
Fermentis - fermentis
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Concord, MA
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 Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume 0.7 2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.55 18.2  
Pre boil volume 5 20  
Boil off losses    
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 0.7 2.8
Equipment Profile Used: System Default
 
Notes

Lull Farm Cider Specs: Brix: 12.3, SG: 1.048, pH: 3.54, % Tartaric Acid: .60, ppt Sulfuric Acid: 3.84. Here is the apple variety blend as well.

I follow the same starting process for all of my ciders. When i get home i add 1 Camden tablet crushed up and 5 drops of liquid pectic enzyme per gallon and let it sit for 24 hours in the carboy. You'll see a lot of settling by the next day. Then add nutrients and pitch the yeast.

I really like wyeast 3068 Weihenstephan weizen, but always try a couple new ones too.

It finishes dry but leaves a nice fruitiness. After its done stabilize with another Camden tab per gallon and metabisulfate at the recommended dosage, let sit another 24 hours and then backsweeten with thawed apple juice concentrate. I generally use 2-3 cans depending on how sweet I want it and how much alcohol is in it. I do all of this regardless of whether or not I'm adding sugar to the cider.

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  • Last Updated: 2019-11-04 13:04 UTC