Only Frens Cider

Method: BIAB
Style: Common Cider
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Friday October 7th 2022

Original Gravity:

1.056

Final Gravity:

1.011

ABV (standard):

5.9%

IBU (tinseth):

0.0

SRM (morey):

6.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
48 lb	Home Made - Home Made - Apple Cider48 lb Home Made - Apple Cider		7	1	100%
48 lbs / $ 0.00

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Reverse Osmosis

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
6 gal	Pasteurize	Steeping	180 °F	--	10 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume	0.83	3.3
Mash volume with grains	0.83	3.3
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	5.42	21.7
Pre boil volume	6	24
Boil off losses
Post boil Volume	6	24
Volume into fermentor	6	24
Total:	0.83	3.3
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
11/10/2022 6:32 PM over 3 years ago	+31	Tasting Note					11/10/2022 6:32 PM over 3 years ago	Absolutely delicious. The gravity stopped at 1.006 which left a perfect amount of sugar behind. It's crisp and still tastes like apples. I think the Nottingham yeast was to thank for this.

Notes

On 9/24 a bunch of friends got together to go apple picking. The day was full of drinks, sunshine, and shenanigans. The apples were tossed in the deep freeze until 10/8 and then thawed.
On 10/9 we got back together to eat, drink, and press them apples. We started with 3x 5 gallon buckets of Red Delicious, Gold Delicious, and Johnathan. The apples were quartered and loaded into a mesh bag for pressing. 6 gallons of pure liquid gold was extracted. The juice was pasteurized at 180 for 20m, chilled to 62f, and pitched Nottingham with yeast nutrient and nutrient booster.

OG was measured at 1.056

I intend to cold crash at 1.010 to maintain residual sweetness.

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Last Updated: 2022-10-10 12:30 UTC

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Only Frens Cider