2015-02-Head Banger Apple Cider 
Extract Recipe
Submitted By: EnglishBulldog (Shared)
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| Brewer: Ritz Burrows | |
| Batch Size: 5.50 gal | Style: Other Specialty Cider/Perry (28D) |
| Boil Size: 4.16 gal | Style Guide: BJCP 2008 |
| Color: 13.5 SRM | Equipment: Brew Pot (5.5 Gallon) |
| Bitterness: 0.0 IBUs | Boil 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 |
| 1.0 pkgs |
English Cider Yeast (White Labs #WLP775) |
Yeast |
3 |
| 4.00 items |
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 items |
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 sweeteningThis Recipe Has Not Been Rated
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