Pear Cider - Beer Recipe - Brewer's Friend

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Pear Cider

164 calories 15.2 g 12 oz
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Beer Stats
Method: Extract
Style: Common Perry
Boil Time: 60 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Reevesie
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Friday December 20th 2019
1.050
1.010
5.2%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
224 oz Apple224 oz Apple 5.6 0 35.8%
384 oz Pear384 oz Pear 4.5 0 61.4%
17 oz Cane Sugar17 oz Cane Sugar 46 0 2.7%
625 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Sorbate/Sulfite Mix Other Kegging 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.24 psi       Temp: 36 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Torrance 2016
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 1.8 g | 7.2 qt) 0.3 1.2  
Volume increase from sugar/extract (early additions) 4.45 17.8  
Pre boil volume (equipment estimates 6.25 g | 25 qt) 4.75 19  
Boil off losses -1.5 -6  
Post boil volume 4.75 19  
Going into fermentor 4.75 19  
Total: 0.3 1.2
Equipment Profile Used: System Default
 
Notes

**1/2/2020- I stopped fermentation with 8g of a sorbate/sulfite mix from a wine kit and added 1qt of Pear Juice in to back sweeten. Then cold-crashed and kegged and after 4 months it is amazing! I bottled the whole keg in order to make room in the keezer, and also because it's not an everyday drinker.

12/19/2019- Made this with 1.75G of Apple Juice and 3G of Pear. Unfiltered, unpasteurized. Ascorbic Acid in juice, but shouldn't be a problem. It was poured onto a WL-007 Dry English Ale yeast cake. Fermentation started in about 1-2 hours. NOTE: The sugar is not really added to the recipe, the OG here was lower than my measurements.

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  • Last Updated: 2020-04-13 20:40 UTC