BrewBlog: New England Cider
General Information
Method: Extract

The third of three ciders.  Started with a simple cider, then a stronger one with some added honey and brown sugar.  This third one is a New England style cider which includes brown sugar, molasses, raisins, cinnamon, and nutmeg.  Each batch is re-using the yeast from the previous batch.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
0.00 pounds  
0.00 pounds Total Grain Weight 0% of grist
0.00 pounds Apple Cider - 5 Gallons  
2.00 pounds Brown Sugar, Light  
1.00 pounds Molasses  
1.50 pounds Fruit - Raisins  
2.5 tsp Yeast Nutrient  
1.5 tsp Cinnamon Stick  
1 tsp Nutmeg  
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 2000 ml
Equipment Profile

Single Carboy, No Boil

Batch Size: 5 gallons Boil Volume: 0 gallons
Evaporation Rate: 0% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 75% Mash Tun Weight: 0 pounds
Hop Utilization: 0% Mash Tun Volume: 0 gallons
Loss: 0 gallons Mash Tun Specific Heat: 0 Cal/gram per °C

No boil.  Just pour the contents into the carboy.

Water Profile


Calicum: 0 ppm
Bicarbonate: 0 ppm
Sulfate: 0 ppm
Chloride: 0 ppm
Sodium: 0 ppm
Magnesium: 0 ppm
PH: 0%

No water added.


5 gallons of cider from a local orchard.  UV pasteurized and preservative free.  Pour it into a sanitized carboy along with the brown sugar, molasses, and yeast nutrient.  Pumped it with oxygen for 1 minute and pitched the yeast from the previous batch.  Rack to secondary after four weeks and let it sit until clear.

Primary: 14 days @ 68° F
Secondary: 150 days @ 68° F
Tasting Reviews
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Bottle Label
Awards & Competitions
Entry Name: New England Cider
Competition: The Schooner Homebrew Competition
Date: Sep 17, 2011
Style: New England Cider
Place: 3rd (Bronze)
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