Graff (Malted Cider) #1 Beer Recipe | BIAB Other Specialty Cider or Perry | Brewer's Friend
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Graff (Malted Cider) #1

161 calories 11.4 g 12 oz
Beer Stats
Method: BIAB
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.010 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: https://bit.ly/2Fl4WrV
Calories: 155.9 (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday April 25th 2018
1.050
1.005
5.9%
0.0
5.2
n/a
n/a
 
Brew Log History
0Temp
Target 64°F
1.014Gravity
OG: 1.047
Attenuation: 69.41%
4.3%ABV
Calories: 155.9 / 12oz
Carbs: 17.8 g / 12oz
11Days
Readings: 0

Apr 27, 2018 to May 08, 2018

Last Updated: 7 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 oz Dry Malt Extract - Extra Light19 oz Dry Malt Extract - Extra Light 42 2.5 14.5%
7 lb Apple Juice7 lb Apple Juice - (late boil kettle addition) 48 4 85.5%
8.19 lbs / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Can of frozen apple juice concentrate Flavor Kegging 0 min.
2 tsp cream of tartar Flavor Kegging 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg - Force Carb       CO2 Level: 2.25 Volumes
 
Notes

Make 1 gallon of wort with a gravity of 1.05 and add to 4 gallons of 1.05 gravity apple juice.

Aerate then pitch yeast. Ferment at 64 and increase temp 1 degree a day until fermentation completes.

See source link for back-sweetening and cream of tartar instructions

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-04-27 23:20 UTC
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