Hughy's Revenge - Beer Recipe - Brewer's Friend

Hughy's Revenge

152 calories 7.3 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: R Maillie
Calories: 152 calories (Per 12oz)
Carbs: 7.3 g (Per 12oz)
Created: Thursday October 13th 2016
1.048
1.000
6.3%
0.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Apple Cider6 lb Apple Cider 48 3 100%
6 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Pectic Enzyme Fining Primary 0 min.
5 oz Oak Tincture (Scotch) Flavor Kegging 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
100%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
East Bradford, PA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Cider finished with a Scotch and oak tincture.

  • Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
  • Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
  • Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
  • Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.

  • Primary fermentation: 4-5 weeks @ 59°

  • Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
  • Secondary: 8 weeks @ 60°- 65° (cellar temps)

  • At packaging, add the scotch and oak tincture to taste (used 3oz medium toast french oak cubes (previously soaked in bourbon) in an 8 oz mason jar filled with the scotch of your choice, aged for three months). Added until I could just taste the Scotch. The tannins from the oak really balance out the acidity very nicely.

  • Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg.
View Count: 1081
Brew Count: 3
Last Updated: 2019-09-28 15:05 UTC

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