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Citra and Honey Dry-Hopped Cider

Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 5.15 gallons (fermentor volume)
Pre Boil Size: 5.15 gallons
Post Boil Size: 5.15 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 224 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Wednesday November 29th 2023

Original Gravity:

1.069

Final Gravity:

1.006

ABV (standard):

8.2%

IBU (tinseth):

0.0

SRM (morey):

7.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.50 lb	Brown Sugar0.5 lb Brown Sugar	45	15	1%
0.50 lb	Honey0.5 lb Honey	35	2	1%
48 lb	US - Apple juice48 lb Apple juice	6.56	1	98%
49 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo)0.25 oz Citra LupuLN2 (Cryo) Hops		Lupulin Pellet	25	Dry Hop at 67 °F	4 days		100%
0.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo) (Lupulin Pellet)			100%
0.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.75 gal	Campden tablet rest	Temperature	67 °F	67 °F	--
	Pectic Enzyme rest	Temperature	67 °F	67 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablets	Fining	Mash	12 hr.
2.50 tsp	Pectic Enzyme	Fining	Mash	12 hr.
1 each	Malic and Citric Acid	Water Agt	Primary	--
1.50 tsp	Biofine Clear	Fining	Secondary	4 days
0.25 tsp	Potassium Metabisulfite	Water Agt	Secondary	4 days
3 g	Sorbistat K	Water Agt	Secondary	4 days

Yeast

Fermentis - Fermentis - SafCider AC-4

Amount:	15 Grams	Cost:
Attenuation (custom):	90%	Flocculation:	Low
Optimum Temp:	59 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 246 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: -12 psi Temp: 68 °F CO₂ Level: 0 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Target PH of 3.5 using Malic / Citric acid

Notes

Set aside 2 -3 quarts apple juice and pitch yeast
Add the remainder of ingredients to fermenter.
Add crushed Campden tablet and rest for 12 hrs.
Add Pectic Enzyme and rest for 12 hrs.
Test PH and adjust to 3.5 using Malic/Citric Acid
Pitch yeast starter.
Set spunding valve at 10 psi
Ferment @ 67 F for 14 days or until FG is reached. Drop dry-hop bag at 4 days from end of ferment.
Add Biofine Clear and cold crash for 24hrs.
To a new Keg and Potassium Sorbate (Sorbistat K) and Potassium Metabisulphite to stop fermentation. Closed transfer Cider to new keg.
Force carbonate @ 30 psi and shake to 2 mins.
Set serving keg pressure to 16 psi @ 32 F
Pour!

Last Updated and Sharing

101

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Brews

Public: Yup, Shared
Last Updated: 2024-05-14 18:56 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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