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Scarred

Name: Scarred
Prep time: 20 min
Total time: 20 min
Yield: 5 gallons
Cuisine: Homebrewing
Ingredients: 0.75 lb Brown Sugar; 5.5 lb US - American - Apple Cider; 1.2 lb US - American - Apple Cider

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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

Guava Cider

OG: 1.046 FG: 1.002 ABV: 5.8% IBU: 0

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.1%

IBU (tinseth):

0.0

SRM (morey):

6.7

Mash pH

n/a

Cost $

n/a

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Fermentation History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	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

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 qt		Temperature	--	185 °F	20 min

Other Ingredients

Amount	Name	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

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).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-10-11 14:25 UTC

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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Scarred

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