---
pageType: source
id: source.psb-recipe-john-adams-ne-cider-4-26
title: psb-recipe-john-adams-ne-cider-4-26
sourceType: local-file
sourcePath: /home/topher/.openclaw/workspace-psb-gemma/recipes/john-adams-ne-cider-4-26.md
ingestedAt: 2026-05-03T02:03:03.882Z
updatedAt: 2026-05-03T02:03:03.882Z
status: active
growth: sprout
---

# psb-recipe-john-adams-ne-cider-4-26

## Source
- Type: `local-file`
- Path: `/home/topher/.openclaw/workspace-psb-gemma/recipes/john-adams-ne-cider-4-26.md`
- Bytes: 1263
- Updated: 2026-05-03T02:03:03.882Z

## Content
```text
# 6-JOHN ADAMS – NEW ENGLAND CIDER-ALE HYBRID
American Amber Ale (6.2) | Batch: 100 gal | Brewed: 19 Apr 2026

## TTB Compliance Note
Fermentables limited to 50% from apple juice — dropped juice to 18 gal (from 21) and bumped pale malt to 160 lb.

---

## Targets
- OG: 1.062 | FG: 1.011 | ABV: ~5.5-6%
- IBU: ~25 (EKG only, post-blend lower)
- Batch size: 100 gal | Boil: 109.70 gal

## Water (RO) — 140 gal
- 70 g Gypsum (mash)
- 80 g Calcium Chloride (mash)
- 12 g Epsom Salt (mash)
- No baking soda

## Grains
| Grain | Amount | % |
|-------|--------|---|
| Viking Pale Ale Malt | 160 lb | 82.4% |
| Wheat Malt, Ger | 21.7 lb | 11.2% |
| Flaked Oats | 10.8 lb | 5.6% |
| Apple Juice (post-boil) | 18 gal | — |

**Apple Juice:** 13.9° Brix → SG 1.0564

Mash: 66.7°C (152°F) for 60 min | Fly sparge 78.42 gal

## Hops (EKG)
- 21.7 oz @ 60 min — 19.8 IBU
- 10.8 oz @ 10 min — 3.6 IBU

## Process
1. Brew ~2.8 bbl wort to ~1.056 pre-boil
2. Chill to 64-66°F, transfer to FV
3. Add ~0.7 bbl (18 gal) fresh unfermented cider
4. Oxygenate post-blend, ferment at 64-68°F
5. Package at 2.3-2.5 vols CO₂

## Original BSMX
`/home/topher/.openclaw/media/inbound/6JOHN_ADAMS_NEW_ENGLAND_CIDERALE_HYBRID.bsmx---461ee373-3018-4381-ac1e-2c3765d94f26.txt`
```

## Notes
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