2011-36-Just Peachy End of Summer Cider
Submitted By: EnglishBulldog (Shared)
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|Brewer: Ritz Burrows|| |
|Batch Size: 10.00 gal||Style: Other Specialty Cider/Perry (28D)|
|Boil Size: 8.98 gal||Style Guide: BJCP 2008|
|Color: 7.7 SRM||Equipment: Brew Pot (10 Gallon)|
|Bitterness: 0.0 IBUs||Boil Time: 10 min|
|Est OG: 1.067 (16.4° P)|| |
|Est FG: 0.985 SG (-3.9° P)||Fermentation: My Aging Profile|
|ABV: 10.8%||Taste Rating: 35.0|
||Natural Apple Juice (1.5 SRM)
||Brown Sugar, Dark (50.0 SRM)
||Brown Sugar, Light (8.0 SRM)
||Sugar, Table (Sucrose) (1.0 SRM)
||All Spice (Boil 10 min)
||Nutmeg (Boil 10 min)
||Vanilla Extract (Boil 10 min)
||Cinnamon Stick (Boil 5 min)
||English Cider Yeast (White Labs #WLP775)
||Peaches (Primary 7 days)
|5 lbs 4.00 oz
||Apple Concentrate (1.0 SRM)
||Cinnamon Stick (Secondary 21 days)
Put brewing pot with 4 gallons of natural apple cider, 8 x 12oz cans of frozen apple concentrate, 4 cinnamon sticks, 2 tablespoon of vanilla extract, 2 tablespoon of all spice and 2 teaspoon of nutmeg on burner. Bring to a rolling boil and hold for 10 minutes.
Remove from the heat and add the sugar(s), stir until all the sugar is desolved into the apple wort.
You now need to get the boiling apple wort into the sanitized fermenter and drop the temperature below 80 degrees F ( 27 degrees C).
Place the apple wort into a fermenting bucket with 6 x 12oz cans of frozen apple concentrate, a quick way of bringing the apple wort down to the temperature is to put a bag of clean ice in the bottom of the fermenter with the apple concentrate and pour the apple wort over it.
If you are using a carboy, put 1.5 gallons of cold spring water in the carboy with the frozen apple concentrate and add the apple wort to it.
Pour the apple wort into the sanitized fermenter and top it up with cold spring water to make 10 gallons.
Add the dried plums and raisins (these are best put ito a hop or grain bag first).
When the temperature of the wort is below 80 degrees F ( 27 degrees C), pitch your yeast. No need to worry if the apple wort is too cool, go ahead and sprinkle the yeast over the surface.
Allow to ferment at 62 to 70 degrees F ( 17 to 21 degrees C) the recommended fermentation times specified in the recipe.
Leave the fermentation bucket lid loose for the first 24 to 36 hours to make it easier to look to see that fermentation has started.
Leaving a loose lid helps prevent the cider from over fermenting out of the bucket.
Adding some oxygen 12 hours after pitching the yeast with a sanitized spoon or paddle can help the yeast reproduce and finish fermentation.
Add the cinnamon stick(s) to secondary fermentation bucket after transfer from primary and allow to ferrment for 14 days.
When bottling sanitize your bottles, bottle caps, bottling bucket, racking cane and bottle filler.
Disolve the priming sugar in one cup of of boiling water and boil for 5 minutes.
Carefully rack the beer from the fermenter into the bottling bucket.
Add the priming sugar and mix to the bottling bucket as it fills from the fermenter, this will mix the priming sugar evenly with the cider, you can give it a gentle stir to make sure it mixes evenly.
Bottle the cider and store it in a cool dark place to develop carbonation. It should be carbonated in two weeks.
For best flavor, condition the beer for each 1.010points of original gravity (i.e. a 1.060 gravity beer needs a 6 week conditioning).
Refrigerate the cider as you drink it. Cider is best served over ice on a hot Summer's day.