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Old 07-13-2009, 12:49 PM   #111
conpewter's Avatar
Nov 2007
East Dundee, Illinois
Posts: 5,108
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Originally Posted by cory41287 View Post
I just brewed a batch of this stuff.

2lbs DME (1 light 1 amber)
1oz flaked wheat
1/2 lb. crystal 60L
eyeballed 1oz of mt hood hops
4 gallons tree top apple juice

i didn't take a hydrometer reading, figured i'd just let it do its thing.

smelled great going into the carboy. cant wait to give it a taste. one of my concerns is dose this stuff get to stinking like apfelwein dose? its in my bedroom so i really hope not. altho it is a very small price to pay.
1 oz of hops? Might be too bitter for this recipe.

I don't think this has a smelly fermentation like apfelwein because of the natural nutrients in malt that keep the yeast happier.
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
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Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

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Old 07-13-2009, 02:08 PM   #112
Feb 2008
Middleborough, MA
Posts: 1,895
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Has anyone made this with a bigger mini-mash (to keep from using DME)

Silly me for only reading the first few pages............................

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Old 07-14-2009, 01:49 AM   #113
Mar 2009
Posts: 28

Originally Posted by conpewter View Post
1 oz of hops? Might be too bitter for this recipe.

I don't think this has a smelly fermentation like apfelwein because of the natural nutrients in malt that keep the yeast happier.
my bad, ment 1/2oz. and the graff has taken off and no nasty rhino fart smell. so thats a plus.

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Old 07-14-2009, 11:36 PM   #114
Jun 2009
Kenosha, WI
Posts: 10

Tasty stuff... A nice mix between beer and cider, probably due to the little bit of hops.

I used the 1oz of torrified, will probably up it to 2 oz next batch - I lose my head pretty quickly with just the 1oz.

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Old 07-15-2009, 07:25 PM   #115
Nov 2008
Draper, UT
Posts: 446
Liked 3 Times on 3 Posts

I just put my carboy in the fridge to crash cool. I'm adding gelatin later today after the graff cools down. I plan on force carbing for a BBQ Saturday night. I racked it off the oak chips last week. I took a gravity reading and we look good. Same as last week and pretty clear already. I poured a glass to sample and I'm pretty impressed. The toasted oak is very subtle but there. Maybe next time I would add 3/4 oz and re-evaluate. I'll decide in a few days when it is carbed. Overall, it is a very good beverage. The Saaz hops are barely there and it tastes like cinnamin has been added even though there were no spices and I used US-05, I think the cinnamin is from the toasted oak. I fermented at 67-68 degrees so I don't think the spicyness is from the yeast. I better start another batch as I think I'll have an empty keg late Saturday night. This is the perfect bev for a BBQ. It tastes great, finishes quick, requires minimal effort, and should appeal to most drinkers. Thanks Brandon!!!

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Old 07-15-2009, 07:30 PM   #116
We get it, you hate BMC.
Coastarine's Avatar
Apr 2008
New Bern, NC
Posts: 2,516
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I have started drinking this, and it is pretty good. I had some fermentation temp control issues because my ferm chamber was occupied at the time. I think I'll try US-05 next time and hopefully keep the temp in check. I'm also going to up the crystal malt amounts to hopefully get a little more sweetness. Maybe I'll backsweeten with juice.

I'm also looking for a good source of pear juice to make a perry graff.
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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Old 07-15-2009, 09:25 PM   #117
Oct 2008
Posts: 6

Just finished a 1 gallon batch with some sorachi ace hops. I'm really looking forward to tasting it. I might have to step up production if the wife likes it. SG 1.068

what is the lowest what kind of Fg should i expect with US-05?
Do you have the recipe/technique for making the 1gal batch phish880? Or for that matter anyone else?

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Old 07-18-2009, 07:58 PM   #118
Jun 2009
Kenosha, WI
Posts: 10


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Old 07-19-2009, 02:48 AM   #119
Jan 2009
Sonoma County, CA
Posts: 41
Liked 1 Times on 1 Posts

This stuff tastes great! Thanks Brandon-O!

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Old 07-20-2009, 12:21 PM   #120
Jul 2007
Clarkston, GA
Posts: 124
Liked 10 Times on 8 Posts

I read this thread yesterday and I just HAD to run to my LHBS to get the ingredients. Most impromptu brew session I've ever had!

I did an all-grain adaptation. Here's what I used:

4 lbs Maris Otter
.5 lb 60L crystal
1 oz torrified wheat
.5 oz Sterling hops (6.0% AA)

I did too thick a mash and had to eventually add up to about 2 qt/lb of water. Sparged with 1.5 gallons and ended up with 1.25-1.5 gallon of 1.056 run-off. MLT is really too big for such a small mash. I boiled it in two pots and saved half of it as sterile wort for starters.

Used the nottingham yeast. Can't wait for this one.
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