Its all Peachy Cider - Beer Recipe - Brewer's Friend

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Its all Peachy Cider

161 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 0 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.150 (recipe based estimate)
Post Boil Gravity: 1.150 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
4.00 (1 Review)

Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Friday December 6th 2019
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OG: 1.055 FG: 1.000 ABV: 7.3% IBU: 0

1.050
1.004
6.1%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
320 oz Apple320 oz Apple 5.6 0 95.9%
0.64 oz Peach0.64 oz Peach 4.05 0 0.2%
13 oz Cane Sugar13 oz Cane Sugar 46 0 3.9%
333.64 oz / $ 0.00
 
Yeast
Wyeast - Cider 4766
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.32 psi       Temp: 32 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Ludlow, 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
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (-1.1 g). Reduce mash thickness to 0 qt/lb or increase pre-boil volume to 2.1 g.    
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains (equipment estimates -2 g | -8 qt)    
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.35 9.4  
Pre boil volume 1 4  
Boil off losses    
Post boil Volume 1 4  
Top off amount 2 8  
Going into fermentor 3 12  
Total: -1.1 -4.4
Equipment Profile Used: System Default
 
Notes

2.5 gallons unpasteurized apple cider poured into 3 gallon carboy. half gallon of peach puree added along with enough cane sugar or brown sugar to bring mixture to 1.050%.

Crushed campden tablets added and mixed after 24 hours pitch yeast

2 weeks primary @ 65 to 70 degrees
1 week secondary,
rack to keg and condition at 50
serve whenever the taste is right for you

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  • Public: Yup, Shared
  • Last Updated: 2019-12-13 20:45 UTC