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Old 09-28-2013, 11:34 PM   #1
Sep 2013
Holland, Michigan
Posts: 40
Liked 7 Times on 3 Posts

This was my first caramel cider. Which is why the batch size is so small. It's a simple recipe to scale up.

.25 lb Dark Crystal
2.0 oz Special B
1 gal of Orchard fresh pasteurized cider
1 Whirlfloc tablet @15

Ok, so I mashed the cider at 154F for 45 minutes. With this small amount of grain, efficiency is pretty high. After collecting into the BK I added 6 quarts of water (to prevent loss in boil.) I also added about a 1 lb of sugar at 45 mins. I would recommend adding 1.5 lb at boil, my gravity was a bit too low, so I boiled a quart of water with the .5 lb sugar. I went with Munton's brewing yeast for two reasons: I already had an open pack in the fridge, and I didn't want something like a EC 1118 that would dry it out. As much as I like dry wines and ciders, dry caramel sounds funky. Pitch the yeast at 72F-75F. I personally like to aerate before pitching. It's an incredibly simple cheap recipe, next to impossible to mess up. It has a strong caramel nose to it, but the cider taste still comes out strong. Hope you guys enjoy!
Living the dream, one beer at a time.

Primary: American Red Ale, Vanilla Cream Ale
Secondary: Rye IPA, Chocolate Milk Stout
On Deck: Sasion

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