Cherry Poppin Daddy

Fruit Cider BJCP 2008 – 28B

OG
1.050
FG
1.000
ABV
5.8%
Batch #
2014-01
Batch Size
5.00 gal
Brew Date
February 9, 2014
ABW
5.2%
Kcal
157 12 oz
Real Extract
2.2° P
Attenuation
100% apparent
82.3% real

Fermentables

Juice - Apple
36.00 lbs|90%
Type
Sugar
PPG
202.0
90%
Juice - Black Cherry
2.00 lbs|5%
Type
Sugar
Color
17.0 SRM
PPG
208.0
5%
Juice - Tart Cherry
2.00 lbs|5%
Type
Sugar
Color
15.0 SRM
PPG
208.0
5%

Yeasts

1 pkg
Scottish Ale1728
Wyeast

Fermentation and Aging

14 days
Primary
68°F

Water Profile Highlands Ranch, Colorado

Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4

General Info

Based upon Chris Banker's talk at NHC 2013. Procedures here.

Adding a blend of tart cherry juice and black cherry juice.

 

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