Burak's Apple Cider - Beer Recipe - Brewer's Friend

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Burak's Apple Cider

122 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.124 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Burak Ozbay
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Tuesday November 29th 2016
1.040
1.009
4.1%
0.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Apple9 kg Apple 5.6 0 85.7%
0.75 kg Brown Sugar0.75 kg Brown Sugar 45 15 7.1%
0.75 kg Cane Sugar0.75 kg Cane Sugar 46 0 7.1%
10.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Star Anise Spice Secondary --
10 g Cinnamon Stick Spice Boil 2 hr.
10 g Cinnamon Stick Spice Secondary --
 
Yeast
Mangrove Jack - British Ale Yeast M07
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
14 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 5      
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3 L/kg), your strike volume will exceeds the total water needed for the recipe (-0.6 L). Reduce mash thickness to 0 L/kg or increase pre-boil volume to 8.6 L.  
Strike water volume at mash thickness of 3 L/kg  
Mash volume with grains  
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 9.5
Pre boil volume (equipment estimates 30.7 L) 8
Boil off losses -5.7
Post boil Volume 25
Going into fermentor 25
Total: -0.6  
Equipment Profile Used: System Default
 
Notes

I've cored 8 kg's of Amasya Apples and 1 kg of Golden Apples. Boiled them with 5 lt's of water, 750g's of brown sugar and 3 cinnamon sticks.
After the boil; I've blended the apple base, boiled for an hour more.

I've used Mangrove Jack's Old English Ale yeast (10g's) that comes with their Gluten-Free Pale Ale kit. I've added 20 lt's of drinking water, pitched the yeast directly into the wort at 29-30 degrees. OG was 1,028. Regular fermenting temperature was fixed at 20 degrees celcius after 2 days into fermentation.

After 4 days I've added a simple syrup I've prepared with 400 ml water, 750 gr's of regular sugar, 2 cinnamon sticks and two whole star anises. The OG was messed up after that.

The cider is in it's 9th day of fermentation at the moment; still bubbling away. I will bottle it into 200ml soda bottles with 5 gr's of regular caster sugar for priming and stevia to taste. Will use a syphon for bottling and won't use the pulp.

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  • Last Updated: 2016-11-29 14:07 UTC