Brandon O

Recipes 

scinerd3000

Recipes 

and the recipe for those who havent?

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THIRSTY GOAT BREWING COMPANY
On Deck: PB + Bacon & Bananas Elvis Brew (Eventually), Alaskan Amber
Primary:
Secondary: Creme De Phlegm Flemish Red
Bottled: Apfelwein, Stoneface RIS, Helles Bock, Tusch's Blueberry Cider, Tangerine Wine, Cherry Dubbel, Banana Wine, Parched Villager IPA, Vanilla Bourbon Porter, Chocolate Porter
Kegged:Kitchen Sink (sorta) Black IPA
Projects: Keezer Conversion
Brix-->SG

1,2,3,4,5

JarrodH

Recipes 

You talking about your apfelwine with the grains?

Brandon O

Recipes 

Well it's definately not apfelwein. I prefer cider to apfelwein.

Here is the recipe. Use 4 gallons apple juice. I use fresh pressed.

.5 lbs crystal 60L and 1oz torrified wheat steeped for 30 minutes at 155 in .75 gallons of water. Sparge grain sack with .25 gallons of 170 water.

Add 1lb amber DME and 1lb Light DME and boil with a half oz of your favorite hops for 15-30 mins depending on how many IBUs you like.

Ferment at 64-68 degrees with safale-04, Nottingham, or safale-05.

This recipe can be found in the cider section. The name of the recipe is GRAFF.

Just a note, if you use cheap juice it will have a lot of sourness and tart for the first month after fermentation then mellow out. Fresh pressed doesn't take near as long to mellow out, like 2-3 weeks from start of fermentation.

eschatz

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What's the fruit content?

EDIT: thanks for correcting brandon.

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Freezeblade

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I can see adding malt (I don't, but I understand the reasoning) but once you start adding hops, it is no longer cider IMHO. Could be pretty good beer-like-substance though.

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Primary:Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Westvleteren 8 clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn, Ballistæ Cyser,
Planning Lots of bitters, Red ale, 70/- mk II, Baker Street Brown mk II

SeamusMac

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I think your cider looks really good Brandon, I'm going to try it as soon as I can find a mini fridge suitable for fermentation. Final ABV?

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Primary: Edwort's Apfelwein
Primary: Brewingcentres Pale Ale
Primary: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat

Kegged: Brewcraft - Cheap 'n' Shiddy Bavarian Wheat
Kegged: Brewcraft - Enhanced Dutch Lager
On Tap: Brewcraft - Irish Stout

Clayton

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what was that black cider you where talking about

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Brandon O

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I have made this recipe with out hops many many times. I just recently started using them because it balances the bit of tart when it is young and helps for cider you want to age.

There is no way you are going to taste the hops in this malty of a beverage. Preservation for aging and balancing characteristics is what they are for. Beer-like-substance is so far off from reality, cider hits the nail on the head.

It's a cider because it tastes like a cider, looks like a cider, drinks like a cider, smells like a cider. All the technical classifying in the world isn't going to change that.

Brandon O

Recipes 

forgot to post 4 gallons of apple juice. fixed it though