Only Frens Cider - Beer Recipe - Brewer's Friend

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Only Frens Cider

184 calories 16.9 g 12 oz
Beer Stats
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
1.056
1.011
5.9%
0.0
6.2
n/a
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
 
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