Blackberry Cider Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Blackberry Cider

168 calories 11.7 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.258 (recipe based estimate)
Post Boil Gravity: 1.258 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Wednesday October 16th 2019
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OG: 1.042 FG: 1.000 ABV: 5.5% IBU: 0

1.052
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6.1%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
640 oz Apple640 oz Apple 5.6 0 96.4%
24 oz Apple Juice Concentrate - Apple24 oz Apple 22.4 2 3.6%
664 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Yeast Nutrient Water Agt Primary 0 min.
1 tsp Pectin Enzyme Water Agt Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 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
 
Notes

Now to pitch up some yeast. Heat one cup of water to boiling. Turn off heat and add yeast nutrient (this will stink, sorry). Let cool to around 80-100F and then add pectic enzyme (optional). Pour mixture into your clean, sanitized fermenter. Transfer must (juice) into fermenter and pitch your yeast. Use about one packet of yeast per 5 gallons of must. Too much yeast is better than not enough. Use yeast nutrient according to your package directions (wyeast says 1/2 tsp per 5 gallons, others say 1/2 tsp per gallon). Use about 1 tsp pectic enzyme per 5 gallons of must (optional).

2.5 tsp. potassium metabisulfite
2.5 tsp. potassium sorbate

Use the standard amount of 1⁄2 teaspoon of potassium metabisulfite for a 5-gallon (19-L) batch to stabilize the cider, along with 3⁄4 teaspoon of potassium sorbate to prevent the residual yeast from fermenting the sugar you add to sweeten your cider.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-12 17:23 UTC
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