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Old 01-24-2012, 04:21 AM   #1601
mcslain
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Thanks Doctor Who. I used Sarafale-5 yeast. Fermented steadily at 68 using a ferm wrap and a temp controller. I was definitely surprised at the off taste... but I guess sometimes it happens. I'll go to the secondary and keep my fingers crossed.

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Old 01-30-2012, 04:53 PM   #1602
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Just brewed another batch of this Saturday. This time I used .25 of the 60L and .25 of Honey Malt. I also use Cascade for the hops. Turned out really well when I made it last year. Dry but tasty. I wonder if the honey malt will make much of a difference.

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Old 01-30-2012, 05:31 PM   #1603
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I just cracked into my first batch, super tasty! I used C120 which gave it a nice sweet/caramel note, and its much more balanced that just plain ciders ive made. I used .5 oz kent goldings, and might use slightly less next time.

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Old 02-04-2012, 05:04 PM   #1604
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Hi all, Just wanted to share the recipe for the batch I brewed 3 weeks ago. Going into bottles today...


Recipe: Graf of Gilead
Brewer: Zandrsn
Asst Brewer: Rosa
Style: Other Specialty Cider/Perry
TYPE: Partial Mash

Recipe Specifications
--------------------------
Boil Size: 3.00 gal
Post Boil Volume: 2.86 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.052 SG
Estimated Color: 8.4 SRM
Estimated IBU: 10.5 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 8.0 %
Boil Time: 30 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 gal Poland Spring (R) Water 1 -
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.6 %
1.0 oz Wheat, Torrified (1.7 SRM) Grain 3 0.9 %
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract 4 15.2 %
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 5 15.2 %
0.70 oz Fuggles [4.50 %] - Boil 30.0 min Hop 6 10.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 -
0.50 tsp Yeast Nutrient (Primary 2.0 days) Other 8 -
4 lbs Apple Juice (3.0 SRM) Grain 9 61.0 %


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6 lbs 9.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.00 qt of water at 159.4 F 155.0 F 30 min

Sparge: Fly sparge with 2.32 gal water at 170.0 F
Notes:
------
Steep the 60L and torrified wheat in .75 gallons of water @ 155 degrees for 30 mins.
Sparge with .25 gallons 170 degree water and throw away grains.
Add DME and bring to a boil.
Add hops when boiling starts and boil for 30 mins.

Cool down the wort (if you choose not to cool the wort and just let the AJ do the cooling then your cider won't be as clear). Pour the wort and apple juice into your carboy and pitch yeast.

At 3 weeks time bottle with 4 oz of corn sugar.

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Old 02-07-2012, 01:59 AM   #1605
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I made some of this last night, with 0.5 oz of Saaz and 2 lbs of extra light DME. I pitched at 70, and put a three-piece airlock on it. When I came home from work this evening, the stopper had shot right off the carboy, and left yeasty debris about five feet up the wall it was next to. I am a bit sorry to have missed that, it would have been awesome to watch. I replaced it with a blowoff tube, and it's bubbling away.

Since krausen was oozing out of the top, I am hoping that it didn't get infected, but I guess I will have to wait and see.

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Old 02-13-2012, 12:32 AM   #1606
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I am going to brew this sometime in the next week or so, using half a pound of wheat DME, one and half pounds of amber DME and one fourth an ounce of German Magnum. Using this more as a clean up recipe than anything, as I have these ingredients leftover from previous brews.

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Old 02-17-2012, 12:37 PM   #1607
Urtalkn2Diz
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I bottled my first batch lastnight. Unfortunately my 2 week fermentation period was up last weekend but I was out of town and didnt get to do it until last night. I followed the original recipe with cascade hops and it did not taste good at all. Dry, mellow apple flavor, slight malt taste then the finish was all over the place. Most noticable was a harsh hoppy/pepper-type/acidic bite as an after taste. Not sweet at all. I added 4.8 oz of a sugar solution for carbing to the 5 gallon batch to carb it. Almost wish I added more to retain some residual sweetness. Anyone else run into this harsh aftertaste?

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Old 02-17-2012, 03:19 PM   #1608
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Quote:
Originally Posted by Urtalkn2Diz View Post
I bottled my first batch lastnight. Unfortunately my 2 week fermentation period was up last weekend but I was out of town and didnt get to do it until last night. I followed the original recipe with cascade hops and it did not taste good at all. Dry, mellow apple flavor, slight malt taste then the finish was all over the place. Most noticable was a harsh hoppy/pepper-type/acidic bite as an after taste. Not sweet at all. I added 4.8 oz of a sugar solution for carbing to the 5 gallon batch to carb it. Almost wish I added more to retain some residual sweetness. Anyone else run into this harsh aftertaste?
Adding more sugar when priming wouldn't have created more residual sweetness since it would have ended up fermenting and creating bottle bombs - unless you're just talking in general terms and really meant adding a non-fermentable sugar for backsweetening.

Regardless... I have made the batch a dozen times and only get an acidic taste when using an apple juice with Vitamin C, OR, when fermenting in a too-warm environment. Did you use ascorbic acid-spiked juice? Was the room your bucket in hot?

The hop level might just be the nature of hops. It'll mellow over time, but it shouldn't be "harsh" on bottling day. Hoppy, yes, but not harsh.
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Old 02-17-2012, 03:32 PM   #1609
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Quote:
Originally Posted by PortlandPatrick View Post
Adding more sugar when priming wouldn't have created more residual sweetness since it would have ended up fermenting and creating bottle bombs - unless you're just talking in general terms and really meant adding a non-fermentable sugar for backsweetening.

Regardless... I have made the batch a dozen times and only get an acidic taste when using an apple juice with Vitamin C, OR, when fermenting in a too-warm environment. Did you use ascorbic acid-spiked juice? Was the room your bucket in hot?

The hop level might just be the nature of hops. It'll mellow over time, but it shouldn't be "harsh" on bottling day. Hoppy, yes, but not harsh.
Yes I meant non-fermentables. The juice was unprocessed direct from the mill with no acid blend added. I'm thinking my temperature swings in my basement were too high. The room never went above 68 but it did fluctuate between 60 to 68 on a few occassions. I talked to a local homebrewer and he said it should mellow. I did not taste a large sample so he thinks I may have just tasted a sample right off the bottom that got stirred up. I'm just going to continue to condition it for the next few weeks then cold age it some more in the fridge to see what happens.
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Old 02-17-2012, 03:45 PM   #1610
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Quote:
Originally Posted by Urtalkn2Diz View Post
Yes I meant non-fermentables. The juice was unprocessed direct from the mill with no acid blend added. I'm thinking my temperature swings in my basement were too high. The room never went above 68 but it did fluctuate between 60 to 68 on a few occassions. I talked to a local homebrewer and he said it should mellow. I did not taste a large sample so he thinks I may have just tasted a sample right off the bottom that got stirred up. I'm just going to continue to condition it for the next few weeks then cold age it some more in the fridge to see what happens.
Excellent. Remember, the OP BrandonO said it's best after three weeks of conditioning. I usually drink an entire batch before three weeks is up, so I wouldn't know, but I'll take his word for it!
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