All Grain Recipe
Submitted By: rossiski (Shared)
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|Batch Size: 11.00 gal||Style: English Cider (C1B)|
|Boil Size: 13.52 gal||Style Guide: BJCP 2015|
|Color: 7.6 SRM||Equipment: Matt's Keggle|
|Bitterness: 0.0 IBUs||Boil Time: 60 min|
|Est OG: 1.022 (5.6° P)||Mash Profile: 152 Single Infusion, Full Body, Batch Sparge|
|Est FG: 0.999 SG (-0.3° P)||Fermentation: Ale, Single Stage|
|ABV: 3.0%||Taste Rating: 30.0|
||Apple Juice - Honeycrisp (3.0 SRM)
||Premier Cuvee (Red Star #-)
TA:.44 (add 5t of acid blend to raise TA to .6)
Used 5 gallons of Walmart brand 100% juice with ascorbic acid.
Used red star premiere cuvée wine yeast. Blue packet. 2 packets for 5 gallons.
Added 1.5 t of yeast nutrient when yeast was pitched.
Fermented at room temp in the wine room.
Added 3.5 ozs of geghis hop as a dry hop.
After fermentation added .5t of meta and 2.5t of potassium sorbate to put the yeast to sleep mixed in distilled water.
Then cold crash and fine with gelatin.
Added 3 cans of apple juice concentrate add kegging to back sweeten. Rock keg for several minutes to get the juice distributed.
Keg at 20psi.
Note: found recipes online that did not add acid during fermentation but added 10ml lactic acid at kegging.