Tubbster85
Well-Known Member
What do you back sweeten with?
mike_in_ak said:Gonna be a wild ride, should be interesting results to post about later. People talk about torrified wheat going crazy at 2 oz. Crystal is for residual sweetness, without it there will be remaining sweetness. Usual hops is a quarter of what you uses, so obviously yours will be more bitter. Which should compound the lack of crystal.
But I bet whatever you get will be drinkable, if not good. And if it's too bitter, you could always backsweeten.
mike_in_ak said:Gonna be a wild ride, should be interesting results to post about later. People talk about torrified wheat going crazy at 2 oz. Crystal is for residual sweetness, without it there will be remaining sweetness. Usual hops is a quarter of what you uses, so obviously yours will be more bitter. Which should compound the lack of crystal.
But I bet whatever you get will be drinkable, if not good. And if it's too bitter, you could always backsweeten.
buellulysses said:Hello all, new to the scene I live in Central MA so raw cider is plentiful here so I only use that. Made a few batches of dry apflewine and loved it but i wanted to try something diferent. Just brewed a batch if this but I'm not good at following recipes. Just wanted to know how you guys think this will turn out?
5gallons of raw sweet cider from the mill down the street
.5lb of torified wheat
2lbs amber DME
1cup real maple syrup
1oz fuggle hops (4.6 AA)
Nottingham ale yeast
I forgot the crystal 60/120l and the LHBS was closed so I left it out.
Will it be too bitter with this much hops?
How will the absence if crystal 60l affect the head retention?
is .5 lb of wheat way too much?
Has anyone tried this recipe, but skipping the malt extract? I like the idea with the specialty malt and the hops, but i would like to keep the ABV down to, or under, 5 %.
If you make this without the malt extract it will finish VERY dry and VERY tart. The malt extract provides some unfermentables so the finish product is more balanced. If you read a little in the cider threads this is one of the difficulties in making a cider that is drinkable quickly. Apple juice/cider by itself is simply too fermentable to "set it and forget it" if you want to drink your finished product in a matter of weeks. If you want a lower ABV, try substituting a gallon of water for a gallon of juice.
PowPow said:But wont i get a bunch of unfermantable sugars from steeping the specialty grains? I always thought you got more unfermantables from steeping grain than from malt extract?
Good toughts on substituting with water. I didn't even think of that.
Your specialty grains contribute very little to the sugar in your wort. Check out the recipe calculator at tastybrew. It really helped me to understand what ingredients contribute to color, gravity, and bitterness.
Www.tastybrew.com
Can't wait to get this into a keg. I used flaked barley instead of torrified wheat and the hydro sample tasted great at two weeks
Yes, this is typical. I had a 4" thick layer of Krausen for three weeks. After the Krausen fell I had little bits of floaters. (Protein from wheat?)Hey guys I made up a Graff using some left over grains and is doing the double croisen..like a saison. It doesn't look contaminated or anything I'm just wondering if this is normal for graff.
2 Gallons:
0.2lbs Special Roast
0.4lbs Flaked Wheat
1.5gal Apple Juice
0.8lbs DME...Light Golden
0.2oz Cascade Hops
US-05 Pitched at 75 degrees
Fermeting at 68 degrees
Has this happened to anyone else?
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