Wyndridge Cider Co. Winding Path Brewing Co. Recipe
Make Wyndridge Cider Co. Winding Path Brewing Co. Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beer Base
Hops & Additions
Yeast & Priming
Bottling & Packaging
Method
Mash & Lauter
Heat Strike Water
Heat 3.5 gallons (13.25 L) of brewing water to about 165°F (74°C) to reach a target mash temperature of 152°F (67°C).
Mash In
Add the crushed pale ale, crystal, wheat, and Carapils malts to the mash tun and pour in the strike water. Stir thoroughly to eliminate dry pockets and dough balls. Hold at 152°F (67°C) for 60 minutes for full conversion.
Mash Out
Raise temperature to 168°F (76°C) and hold for 10 minutes to improve wort runoff and reduce viscosity.
Sparge
Recirculate wort until clear runs are achieved, then sparge with enough 168°F (76°C) water to collect ~6.5 gallons (24.6 L) of pre-boil wort in the kettle.
Boil & Additions
Bring to a Rolling Boil
Bring the collected wort to a vigorous, rolling boil. Watch for boilovers and adjust heat as necessary.
Bittering Hop Addition (60 min)
At the start of the 60-minute boil, add 0.75 oz Northern Brewer or Magnum hops and 0.5 tsp yeast nutrient.
Flavor/Aroma Hop Addition (15 min)
With 15 minutes remaining in the boil, add 0.75 oz Centennial hops and 1 tsp Irish moss or Whirlfloc if using to help clarity.
End of Boil
After 60 minutes, turn off the heat. Chill the wort quickly to yeast-pitching temperature (around 68°F / 20°C) using a wort chiller or ice bath to minimize time in the danger zone.
Fermentation
Transfer to Fermenter
Rack the chilled wort into a sanitized fermenter, leaving behind as much trub as possible. Top up with sanitized water to reach a total volume of 5 gallons (19 L) if necessary.
Pitch Yeast
Aerate the wort by shaking or splashing, or oxygenate with pure O2 to ~8–10 ppm. Rehydrate or prepare the chosen yeast per manufacturer instructions and pitch into the wort at around 66–68°F (19–20°C).
Primary Fermentation
Ferment at 66–68°F (19–20°C) for 5–7 days, then allow temperature to rise to 68–70°F (20–21°C) for 2–3 more days to finish and ensure a healthy attenuation.
Dry Hop (optional)
If additional aroma is desired, add 1 oz Cascade hops directly to the fermenter after active fermentation slows (typically day 4–6) and let sit for 3–5 days.
Condition & Cold Crash
After fermentation is complete (stable specific gravity for 2–3 days), cold crash to ~35–40°F (2–4°C) for 24–48 hours to help settle yeast and hop particulates.
Bottling / Can Filling
Prepare Priming Solution
Boil 3.5 oz (100 g) corn sugar in 2 cups (475 ml) of water for 5 minutes to sanitize. Cool to room temperature.
Rack to Bottling Bucket
Sanitize bottling bucket and siphon beer off the sediment into the bottling bucket, mixing in the cooled priming solution evenly but gently to avoid oxidation.
Carbonation and Conditioning
Store bottles at 68–72°F (20–22°C) for 10–14 days to carbonate. For best flavor, condition an additional 1–2 weeks at cellar temperature (55–60°F / 13–15°C).