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Graff (Malted Cider) #1

161 calories 11.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.010 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: https://bit.ly/2Fl4WrV
Calories: 161 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Wednesday April 25th 2018
1.050
1.005
5.9%
0.0
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 oz Dry Malt Extract - Extra Light19 oz Dry Malt Extract - Extra Light 42 2.5 14.5%
7 lb Apple Juice7 lb Apple Juice - (late boil kettle addition) 48 4 85.5%
8.19 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Can of frozen apple juice concentrate Flavor Kegging 0 min.
2 tsp cream of tartar Flavor Kegging 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg - Force Carb       CO2 Level: 2.25 Volumes
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 6.03 24.1  
Mash volume with grains 6.59 26.4  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume 5 20  
Boil off losses    
Post boil volume 5 20  
Estimated amount in fermentor 5 20  
Total: 6.03 24.1
Equipment Profile Used: System Default
 
Notes

Make 1 gallon of wort with a gravity of 1.05 and add to 4 gallons of 1.05 gravity apple juice.

Aerate then pitch yeast. Ferment at 64 and increase temp 1 degree a day until fermentation completes.

See source link for back-sweetening and cream of tartar instructions

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  • Last Updated: 2018-04-27 23:20 UTC