Originally Posted by JarrodH
You talking about your apfelwine with the grains?
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.