Apples 1G

267 calories 13.2 g
Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: R Maillie
Calories: 267 calories (Per )
Carbs: 13.2 g (Per )
Created Sunday May 24th 2020
1.083
1.001
10.81%
0
2.72
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Barnards - Barnards - Apple Cider2 lb Barnards - Apple Cider 52 1.5 100%
2 lb / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Pectic Enzyme Fining Primary 0 min.
 
Yeast
Red Star - Cote des Blanc
Amount:
2 Grams
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
64 - 86 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 71 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
East Bradford, PA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39 13 35 78 12 52
 
Notes

This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

  • Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
  • Check pH and add potassium metabisulfite (campden tablets) as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
  • Hold at cellar temperatures and wait 24 to 48 hours before adding pectic enzyme and pitching yeast.

  • Primary fermentation: 4-5 weeks @ 55°

  • Add 1 crushed campden tablet dissolved in a bit of cider to carboy before transferring to secondary conditioning.
  • Secondary: 8 weeks @ 60°- 65° (cellar temps)

  • Bottle condition: 1 year @ 60°- 65°
View Count: 40
Brew Count: 1
Last Updated: 2020-05-26 17:36 UTC

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