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Apples 1G

267 calories 13.2 g 12 oz
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 12oz)
Carbs: 13.2 g (Per 12oz)
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
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 1 4  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Starting boil volume 1.15 4.6  
Boil off losses    
Post boil volume 1.15 4.6  
Fermenter Volume 1.15 4.6  
Top off amount 0.1 0.4  
Target batch size 1.25 5  
Total: 2.18 8.7
 
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°
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  • Public: Yup, Shared
  • Last Updated: 2020-05-26 17:36 UTC