2015-02-Head Banger Apple Cider

Extract Recipe

Submitted By: EnglishBulldog (Shared)
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Brewer: Ritz Burrows
Batch Size: 5.50 galStyle: Other Specialty Cider/Perry (28D)
Boil Size: 4.16 galStyle Guide: BJCP 2008
Color: 13.5 SRMEquipment: Brew Pot (5.5 Gallon)
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.075 (18.2° P)
Est FG: 0.983 SG (-4.4° P)Fermentation: My Aging Profile
ABV: 12.1%Taste Rating: 42.0

Ingredients
Amount Name Type #
2 lbs Apple Concentrate (1.0 SRM) Sugar 1
2 lbs Brown Sugar, Dark (50.0 SRM) Sugar 2
1 pkgs English Cider Yeast (White Labs #WLP775) Yeast 3
4.00 Cinnamon Stick (Primary 14 days) Misc 4
1.00 tbsp Vanilla Extract (Primary 0 min) Misc 5
2.00 tsp Nutmeg (Primary 0 min) Misc 6
40 lbs Natural Apple Juice (1.0 SRM) Sugar 7
4.00 Cinnamon Stick (Secondary 5 min) Misc 8

Taste Notes

40 lbs is 5 gallons of Publix Premium apple cider 2 lbs is 2 cans of frozen apple juice Back sweeten to 1.010 with wine conditioner. Mix all ingredients together throughly then pitch yeast 2 weeks primary 3 weeks secondary Use potassium sorbate in keg 5 teasspoons to stop fermentation (leave for 24 hours) prior to back sweetening
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