Brewkowski
Well-Known Member
So after doing some research of the many variations of cider recipes, I'm thinking of something like this:
3 Gal Batch
8oz Caramel 80
4oz Honey Malt
4oz Flaked Wheat (Increase Head Retention)
4oz Flaked Rice (Lighten up the body from any unfermented sugars?)
Lalvin 71B-1122 wine yeast
1lb of Light Brown Sugar
2.5 gal of President's Choice Apple Juice, Past./No Preservatives/ 1.050 SG
-Possibly an additional can or two of Apple Juice concentrate to up the fermentables and keep more apple flavor.
-Possibly some acid blend, depending on how the yeast works out.
-Partial Mash in 1.5 qts of water at about 158 to leave some unfermentables behind (going for a less dry version) for 60 min. Sparge in 1qt water at 175 degrees for 5 minutes or so. Combine containers and add Brown Sugar.
-Rehydrate yeast about 30 minutes before usage
-Add AJ and sweet wort together and pitch yeast
-Ferment until it's done, BeerSmith said my OG should be around 1.080 andFG should be about 1.012 but I have no idea if it is calculating it correctly with the AJ specs I put in, or how well it calc's cider at all. I'm looking for a less dry cider, without backsweeting, that I can carb and bottle. The PM seems like too much work compared to most recipes, but I haven't done that before so I guess I'll get some practice before it warms up outside so I can start PM'ing beers.
--Any thoughts and ideas are welcome.
3 Gal Batch
8oz Caramel 80
4oz Honey Malt
4oz Flaked Wheat (Increase Head Retention)
4oz Flaked Rice (Lighten up the body from any unfermented sugars?)
Lalvin 71B-1122 wine yeast
1lb of Light Brown Sugar
2.5 gal of President's Choice Apple Juice, Past./No Preservatives/ 1.050 SG
-Possibly an additional can or two of Apple Juice concentrate to up the fermentables and keep more apple flavor.
-Possibly some acid blend, depending on how the yeast works out.
-Partial Mash in 1.5 qts of water at about 158 to leave some unfermentables behind (going for a less dry version) for 60 min. Sparge in 1qt water at 175 degrees for 5 minutes or so. Combine containers and add Brown Sugar.
-Rehydrate yeast about 30 minutes before usage
-Add AJ and sweet wort together and pitch yeast
-Ferment until it's done, BeerSmith said my OG should be around 1.080 andFG should be about 1.012 but I have no idea if it is calculating it correctly with the AJ specs I put in, or how well it calc's cider at all. I'm looking for a less dry cider, without backsweeting, that I can carb and bottle. The PM seems like too much work compared to most recipes, but I haven't done that before so I guess I'll get some practice before it warms up outside so I can start PM'ing beers.
--Any thoughts and ideas are welcome.