Ginger Lemongrass Appel Juice Cider "GLAJC" - Beer Recipe - Brewer's Friend

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Ginger Lemongrass Appel Juice Cider "GLAJC"

131 calories 8.3 g 330 ml
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Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 20 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 131 calories (Per 330ml)
Carbs: 8.3 g (Per 330ml)
Created: Tuesday March 21st 2017
1.044
1.003
5.4%
10.9
5.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
300 g Dry Malt Extract - Light300 g Dry Malt Extract - Light 42 4 2.2%
200 g Brown Sugar200 g Brown Sugar 45 15 1.5%
150 g Honey150 g Honey 42 2 1.1%
13 kg American - 13L Appel juice13 kg 13L Appel juice 8 1 95.2%
13,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Citra12 g Citra Hops Pellet 11 Boil 20 min 5.58 40%
18 g Cascade18 g Cascade Hops Pellet 7 Boil 20 min 5.32 60%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g 12 tea-bags ginger lemongrass (herbs only) Flavor Boil 10 min.
150 g Ginger Herb Boil 20 min.
50 ml Ginger Extract Alcohol 60% Other Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 14.5 L) -0.5
Volume increase from sugar/extract (early additions) 12.5
Pre boil volume (equipment estimates 27.1 L) 12
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 25
Going into fermentor 25
Total: -0.5  
Equipment Profile Used: System Default
 
Notes

2 L infusion with all the sugars, ginger, hops, tea bags
Simmer for 20 min on the stove top.

10+L boiling water in brew kettle with Immersion chiller to sterilize it.
Filter the infusion to the boil kettle and boil up.
Cool the "wort" to 15c

To fermenter with the apple juice.
13 L appel juice (OG 1.040)
US-05 x2

IBU 1-22* ??
2L boil for 20min + boil up with the 10L of water...

OG 1.044
FG 1.003
ABV 5.4 %

Attenuation: 93%

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  • Last Updated: 2019-01-20 18:20 UTC