Apple Cybers - Beer Recipe - Brewer's Friend

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Apple Cybers

144 calories 9.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
URL: https://www.youtube.com/watch?v=4tDP1ubIci8
Created: Wednesday September 2nd 2020
1.045
1.003
5.5%
0.0
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Honey Malt1 lb Honey Malt 37 25 3.4%
2 lb US - Pale 2-Row2 lb Pale 2-Row 37 1.8 6.9%
25 lb US - Apple juice25 lb Apple juice 5.8 1 86.2%
1 lb Brown Sugar1 lb Brown Sugar 45 15 3.4%
29 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 10 min.
3 each Cinnamon stick Spice Secondary 0 min.
4 each Campden Tablets Water Agt Primary 0 min.
5 tsp Pectic Enzyme Fining Primary 0 min.
1 tsp Yeast Nutrient Other Primary 0 min.
 
Yeast
White Labs - English Cider Yeast WLP775
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.35 gal Strike 157 °F 148 °F 30 min
0.25 gal Infusion 212 °F 158 °F 30 min
1 gal Sparge 212 °F 180 °F 30 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 1.35 5.4  
Mash volume with grains 1.59 6.4  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 2.35 g | 9.4 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.93 11.7  
Pre boil volume (equipment estimates 6 g | 24 qt) 7.5 30  
Boil off losses    
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 5.2 20.8
Equipment Profile Used: System Default
 
Notes

1) Use unpasteurized Apple Cider from farm OR cider from the store that does not contain sulfite, sorbate, or benzonate, as these actively prevent fermentation. 1 Gallon = 8.35 pounds

2) Grains are used to provide natural nutrients to yeast as well as a more complex flavor and body. Mash grains as normal, adding in brown sugar and cider at sparge. Bring everything to 180 F for 5 minutes for the pasteurization of cider, then cool to room temperature. Add campden tablets.

3) Campden Tablets releases sulphur dioxide, which acts as a sterilant and antioxidant. Use one tablet per gallon Contains potassium metabisulphite. Each tablet contains 450mg of active sulphite per tablet. Two crushed tablets equal 1/4 tsp. Let sit for a day so sulphur dioxide can off gas out of fermentor.

4) If using fresh-pressed cider, Pectic Enzyme will help with clarification. Do this 12-24 hours after campden tablets. Add ½ teaspoon per gallon of must before start of fermentation in wine or fruit beers of pectic enzyme to get a better yield from fruit and to help with clarity. This will coagulate the pectins and drop them out of suspension.

5) WLN 1000 Use to increase health of yeast. Contains diammonium phosphate, essential vitamins and cofactors, nitrogen (amino acids, proteins and peptides) and minerals. White labs yeast nutrient is an effective boost for first and or late generation yeast slurry. Use .5 teaspoon for 5 gallons. Use 2X normal amount for cider (Per Chris Smith of NB). Add this and the yeast at the same time as the pectic enzyme, mix well, and then proceed to primary fermentation. Final Gravity will likely be BELOW 1.000 and that is OK.

6) After primary fermentation has ended, transfer to secondary and add cinnamon sticks and leave in secondary to taste.

7) Super-Kleer can also be used as a final fining agent to clarify the cider.

8) If kegging and back sweetening, add potassium sorbate as a stabilizer. This will prevent further fermentation. Use 1 tsp per gallon.


For further reading also see: http://brulosophy.com/2018/09/06/chemical-vs-heat-pasteurization-of-fresh-pressed-juice-when-making-hard-cider-experiment-results/

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  • Last Updated: 2020-09-19 18:45 UTC