2018 cider

All Grain Recipe

Submitted By: rossiski (Shared)
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Batch Size: 11.00 galStyle: English Cider (C1B)
Boil Size: 13.52 galStyle Guide: BJCP 2015
Color: 7.6 SRMEquipment: Matt's Keggle
Bitterness: 0.0 IBUsBoil 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

Ingredients
Amount Name Type #
5.25 gal Apple Juice - Honeycrisp (3.0 SRM) Juice 1
2 pkgs Premier Cuvee (Red Star #-) Yeast 2

Notes

OG:1.046 FG: PH:3.49 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.