Scarred - Beer Recipe - Brewer's Friend

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Scarred

183 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Cider
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Pickett
Hop Utilization: 97%
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday June 8th 2017
1.056
1.010
6.1%
0.0
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 lb Brown Sugar0.75 lb Brown Sugar 45 15 10.1%
5.50 lb US - American - Apple Cider5.5 lb US - American - Apple Cider 45 5 73.8%
1.20 lb US - American - Apple Cider1.2 lb US - American - Apple Cider - (late boil kettle addition) 0 5 16.1%
7.45 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Ginger Root (Fresh) Spice Boil 10 min.
3 each Cinnamon Sticks Spice Boil 20 min.
4 each Allspice (Whole) Spice Boil 20 min.
3 each Cloves (Whole) Spice Boil 20 min.
2 each Campden Tablet Other Kegging 999 days
1 tsp Potassium Sorbate Other Kegging 999 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.14 psi       Temp: 36 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Del-Co (Alum Creek Surface Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 8 13 25 59 30
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Temperature -- 185 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 4.39 g | 17.6 qt) 4.53 18.1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 4.86 g | 19.4 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.14 0.6  
Boil off losses    
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 4.53 18.1
Equipment Profile Used: System Default
 
Notes

Make sure to use cider that does not have any preservatives added as it won't ferment!

Cider will vary a few points on OG. Just putting enough "pounds" to match what is typical.

Bring 4.5 gallons of cider to 180-190 degrees with all spices for 20 minutes.

To back-sweeten the cider, add fresh cider to bring it to the FG of over 1.010 along with 2 campden tablets and 1 tsp of potassium sorbate and then keg.

Any dry yeast works (Nottingham, S-05, S-04, etc).

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  • Last Updated: 2020-10-11 14:25 UTC