Hard Cider
Common Cider

 

Type: Extract

 Date: 3/31/2010

Batch Size: 5.50 gal

 Brewer: Mike Young
Boil Size: 6.92 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.50 lb Cider Concentrate (10.0 SRM) Extract 73.33 %
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 26.67 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.063 SG

 Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 6.23 % Actual Alcohol by Vol: 8.62 %
Bitterness: 0.0 IBU Calories: 288 cal/pint
Est Color: 7.4 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: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Added potassium sorbate after fermentation completed and added 2 cans of apple juice concentrate to back-sweeten.

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