Hard Cider
Common Cider

 

Type: Extract

 Date: 11/25/2006

Batch Size: 5.00 gal

 Brewer: Brad Nixon
Boil Size: 5.00 gal Asst Brewer:
Boil Time: 0 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 items Servomyces (Boil 5.0 min) Misc
4.00 items Campden (Primary 5.0 min) Misc
40.00 lb Apple Cider (3.0 SRM) Sugar 100.00 %
1 Pkgs Rogue Pacman Ale Yeast (Wyeast) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.276 SG

 Measured Original Gravity: 1.100 SG
Est Final Gravity: 1.062 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 29.18 % Actual Alcohol by Vol: 11.30 %
Bitterness: 0.0 IBU Calories: 464 cal/pint
Est Color: 13.2 SRM Color:
Color
 

Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
 

 
Mash Notes: -

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 40.0 F  
 

Notes
Mix crushed campden tablets with cider in carboy and leave for 24 hours. After 24 hours, oxygenate and add Servomyces and yeast. Leave in primary until activity slows then transfer to secondary for aging. Keg and enjoy.

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