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Casey's Birthday Cider

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: False Hope Brewing
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Friday May 22nd 2026
1.057
1.014
5.6%
0.0
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
42 lb US - Apple juice42 lb Apple juice 5.8 1 97.7%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 2.3%
43 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Cinnamon stick Spice Mash 0 min.
1 each Nutmeg Spice Mash 0 min.
3 each Whole Cloves Water Agt Mash 0 min.
1 oz Oak Chips Water Agt Mash 0 min.
1 tsp Yeast Nutrient Other Mash 0 min.
0.50 tsp Potassium Sorbate Water Agt Mash 0 min.
1 oz Campden Tablet Water Agt Mash 0 min.
3 each Apple Juice Concentrate Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 0.38 g | 1.5 qt) 0.78 3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.87 19.5  
Pre boil volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
Boil off losses    
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 0.78 3.1
Equipment Profile Used: System Default
 
Notes

Dissolve DME in apple juice.
Add Apple Juice, DME, and Yeast Nutrient to fermenter.
Pitch S-04.
Ferment 2 weeks.
Make tincture of cinnamon, nutmeg, clove and oak with spiced rum and allow to soak during primary fermentation.
After two weeks fermentation, add tincure, and allow to age for another 2 weeks.
Add 1/2 tsp potassium sorbate and 1 crushed campden tablet to cider to halt fermentation.
Back sweeten with 2 to 3 cans of apple juice concentrate.

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  • Last Updated: 2026-05-22 15:44 UTC