So I dont know if this will work but I played around with the recipe a bit and came up with this. The way the original recipe looked seemed right to me and when I fermented it it tasted wrong. Nothing like way it seemed in my head from the book. So I thought "hell I have some extra money lying around and a a lot of empty carboys lets get mad scientist on this sucker". So thats what I did. This is my recipe let me know what you think.
(I want you to keep an open mind this is a fictional drink. There are no rules when creating something such as this)
- 1.5 pounds, Dark LME
- .25 pounds Light DME
- 4 oz Briess Caramel 20L
- 4 oz Gambrinus Honey Malt
- 8 oz Crystal Malt 20L
- 2 oz Cascade full leaf Hops
- .5 oz Cascade pellet hops
- 3 gallons of Sweet Apple Cider
- 2 pounds of Amber Honey
- 1 White Labs WLP550 Belgian Ale Yeast
- 1 White Labs WLP720 Sweet Mead
5 gallon batch
Ok you are going to need 3 Carboys/fermenter/bucket/whatever ya got.
In the First Carboy pour the 3 gallons of sweet apple cider into it. Mix the 2 pounds of honey with about 2 cups of boiled water till thin enough to dump into the carboy. Pitch the White Labs WLP720 Sweet Mead into the carboy and then throw the 2 oz Cascade full leaf Hops into the carboy. Give it a good stir and shake. Airlock it and ferment for 3 weeks.
After three weeks grab another Carboy. Sanitize!!!!!
In a brew kettle heat up 3 gallons of water to 160f. Steep the grains in this water for 45 min. Make sure to keep the temp between 150f and 160f. After the steeping process do what you will with the muslin bag (I just pitch mine in the garbage). Heat this water to a boil and pour in the LME and the DME. Throw the hops in after boil is reached. Boil this for 30 min. Chill then dump into second carboy. When optimal temp is reached for the White Labs WLP550 Belgian Ale Yeast pitch that into the carboy. Let ferment for 7 days (sat mine right next to the one we made 3 weeks before because they are going to be friends).
After 7 days grab a bottling bucket (trust me it helps). Sanitize!!!!!!!!!!
Syphon the beer wort about 2 gallons (thats the second batch with all the grains and stuff) into this bucket. Leave a good amount in the bottom, you dont want any of that gunk. Now here comes the fun part and a part where you will need a friend to help you. Get a clean strainer (Sanitize!!!!). Syphon the first carboy of cider though a strainer into this bucket on top of the 2 gallons of fermented beer. Now at this point its up to you. You can leave this mixture in the bottling bucket for the next 2 weeks or do what I do cuz im crazy. I get a small filter that attaches to the end of the hose that attaches to the bottling spiggot. Hook all that up and then drain the new mixture filtered into a new carboy then leave for 2 weeks.
I have a few more days till 2 weeks is up but im sure it will be delicious. I tasted it and its friggin amazing. A little sweet with a hint of citrus from the cascade.
Im curious what its going to taste like bottled. Ill pig a few in mini kegs or a few tap - a - draft bottles so I can play with the C02/ nitrogen to get a creamy head without too much carbonation.