JonPenney1981
Member
Johnny Apple Red Ale / Cider Recipe
Okay, so Ive now made several batches of cider based loosely around EdWorts Apfelwein recipe found on the forum; changing up the yeast strain and/or type of apple juice used. However, the overwhelming thing I have noticed about all of them is that I want more body to it and wanted to drink them much sooner than it takes to ferment the typical Apfelwein. As a result, I formulated a 3 gallon test batch recipe for a Red Ale / Cider recipe. I plan to try it this weekend, so would definitely welcome any feedback or experience from others who have done something like this before. (Quick note I generally let my past apfelwein recipes ferment for at least 3 months, but plan to follow a simply 2-3 week fermentation for this ale/cider recipe)
Here is the recipe I created entitled 'Johnny Apple Red:
Grain Bill:
-1.75 lbs Pale Malt (2-Row)
-0.10 lbs Red Malt Wheat
-0.05 lbs Caramel/Crystal Malt 60L
-0.05 lbs Chocolate Malt
Adjuncts / Yeast / Hops:
-2 Gallons of 100% Apple Juice
-1 lbs Light Brown Sugar
-1 Stick of Cinnamon
-0720 Sweet Mead/Wine White Labs Yeast
-0.25 oz Cascade Hops (5.50% AAU)
Brew Process:
1.) Add grain bill to mash tun with 1.66 gallons of water at 152 degrees for an hour. Then siphon to boil kettle.
2.) Bring to a boil and then add the .25 oz of Cascade Hops (5.50% AAU) for a full one hour boil. (Most likely add a whirlfloc tablet at the 45 minute mark too). With my current set up and calculations, the mash and boil should bring my total volume to roughly 1 gallon of wort.
3.) Cool the wort down to at least 75 degrees and then add to the carboy.
4.) Pour half a container from each gallon sized 100% Apple Juice into the carboy. Then add half a pound of brown sugar to each container and shake until its mixed; then add to carboy.
5.) Oxygenate the wort / juice mixture for 10-15 minutes and then add the yeast.
6.) Add 1 cinnamon stick after 1-2 weeks of fermentation and allow it to ferment for one week longer.
7.) Rack to fermenting bucket and bottle with priming sugar.
Once again, I am open to comments / concerns / past experience / etc...
Otherwise, I plan to put it together later this week and will post updates along the way.
Thanks!
Okay, so Ive now made several batches of cider based loosely around EdWorts Apfelwein recipe found on the forum; changing up the yeast strain and/or type of apple juice used. However, the overwhelming thing I have noticed about all of them is that I want more body to it and wanted to drink them much sooner than it takes to ferment the typical Apfelwein. As a result, I formulated a 3 gallon test batch recipe for a Red Ale / Cider recipe. I plan to try it this weekend, so would definitely welcome any feedback or experience from others who have done something like this before. (Quick note I generally let my past apfelwein recipes ferment for at least 3 months, but plan to follow a simply 2-3 week fermentation for this ale/cider recipe)
Here is the recipe I created entitled 'Johnny Apple Red:
Grain Bill:
-1.75 lbs Pale Malt (2-Row)
-0.10 lbs Red Malt Wheat
-0.05 lbs Caramel/Crystal Malt 60L
-0.05 lbs Chocolate Malt
Adjuncts / Yeast / Hops:
-2 Gallons of 100% Apple Juice
-1 lbs Light Brown Sugar
-1 Stick of Cinnamon
-0720 Sweet Mead/Wine White Labs Yeast
-0.25 oz Cascade Hops (5.50% AAU)
Brew Process:
1.) Add grain bill to mash tun with 1.66 gallons of water at 152 degrees for an hour. Then siphon to boil kettle.
2.) Bring to a boil and then add the .25 oz of Cascade Hops (5.50% AAU) for a full one hour boil. (Most likely add a whirlfloc tablet at the 45 minute mark too). With my current set up and calculations, the mash and boil should bring my total volume to roughly 1 gallon of wort.
3.) Cool the wort down to at least 75 degrees and then add to the carboy.
4.) Pour half a container from each gallon sized 100% Apple Juice into the carboy. Then add half a pound of brown sugar to each container and shake until its mixed; then add to carboy.
5.) Oxygenate the wort / juice mixture for 10-15 minutes and then add the yeast.
6.) Add 1 cinnamon stick after 1-2 weeks of fermentation and allow it to ferment for one week longer.
7.) Rack to fermenting bucket and bottle with priming sugar.
Once again, I am open to comments / concerns / past experience / etc...
Otherwise, I plan to put it together later this week and will post updates along the way.
Thanks!