Manzanita Cider 
All Grain Recipe
Submitted By: ryanjcollings (Shared)
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| Brewer: Ryan Collings | |
| Batch Size: 10.00 gal | Style: Alternative Sugar Beer (31B) |
| Boil Size: 12.59 gal | Style Guide: BJCP 2015 |
| Color: 0.0 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.000 (-0.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.000 SG (-0.0° P) | Fermentation: Ale, Two Stage |
| ABV: 0.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 gal |
Distilled Water |
Water |
1 |
| 3.00 gal |
Manzanita Berries (Boil 20 min) |
Misc |
2 |
| 3.00 lbs |
Dark Brown Sugar (Boil 0 min) |
Misc |
3 |
| 1.0 pkgs |
Cider (Wyeast Labs #4766) |
Yeast |
4 |
| 2.50 cup |
Dark Brown Sugar (Bottling 0 min) |
Misc |
5 |
| 5.00 tsp |
Potassium Sorbate (Bottling 0 min) |
Misc |
6 |
Notes
Pick enough dark red manzanita berry clusters (with stems so that clusters remain intact) to fill a one gallon tub three times.
Bring about 3 gallons of water to a boil and then add berries that have been run through the food processor.
Boil manzanita "tea" for about 20 minutes.
Strain and discard the waste.
Add 3lbs of dark brown sugar.
Cool, pitch yeast, ferment.
2-3 weeks in primary
2-3 weeks in secondary
Add potassium sorbate when kegging
Wait 5 days, then add 2.5 cups of dark brown sugar.This Recipe Has Not Been Rated
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