Beer/cider blend? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Beer/cider blend?

Reply
 
Thread Tools
Old 10-03-2011, 03:18 PM   #1
DubbelDach
 
DubbelDach's Avatar
Recipes 
 
Apr 2008
Lancaster, PA
Posts: 1,276
Liked 50 Times on 36 Posts



Thoughts on brewing a 4 gallon batch of beer, letting it ferment, then at the end of primary adding a gallon of apple cider? I would let the cider ferment out as well.

Was thinking of mashing the beer high, like 158F to go for a malty brew. Then, if the cider drys it out, I won't end up with a too-dry beer.

Hoping that the cider will leave some flavor behind as well.

Has anyone ever tried this?

 
Reply With Quote
Old 10-03-2011, 03:33 PM   #2
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Search for graff.

 
Reply With Quote
Old 10-03-2011, 03:38 PM   #3

The cider would ferment out completely, I think, and I doubt that you would get much apple flavor. You could knock out the yeast before mixing, then force carb. Or you could pasteurize the bottles to stop the yeast.

 
Reply With Quote
Old 10-03-2011, 03:56 PM   #4
RDWHAHB
Recipes 
 
Oct 2009
Denver
Posts: 836
Liked 14 Times on 12 Posts


I've mixed apfelwien and yuri's thunderstruck before. Very good.

 
Reply With Quote
Old 10-03-2011, 07:00 PM   #5
DubbelDach
 
DubbelDach's Avatar
Recipes 
 
Apr 2008
Lancaster, PA
Posts: 1,276
Liked 50 Times on 36 Posts


Quote:
Originally Posted by ReverseApacheMaster View Post
Search for graff.
Ahhh, so it has a name! Perfect, it must work then.

Quote:
Originally Posted by Pappers_ View Post
The cider would ferment out completely, I think, and I doubt that you would get much apple flavor. You could knock out the yeast before mixing, then force carb. Or you could pasteurize the bottles to stop the yeast.
Why does hard apple cider have flavor? Surely some must remain. Also thinking about "dry-appling" it in secondary.

I will be kegging, so I did consider just adding apple juice concentrate then chilling it down to serving temps.

 
Reply With Quote
Old 10-03-2011, 07:40 PM   #6
SnowBlind
Recipes 
 
Mar 2010
, Oregon (OR)
Posts: 3

Quote:
Originally Posted by DubbelDach View Post
Ahhh, so it has a name! Perfect, it must work then.



Why does hard apple cider have flavor? Surely some must remain. Also thinking about "dry-appling" it in secondary.

I will be kegging, so I did consider just adding apple juice concentrate then chilling it down to serving temps.
I have done hard cider the past three years and unless you stop the yeast it ferments out as dry as champagne with little to no apple flavor. I've used Nottingham and Wyeast 1056 with the same results. Most commercial hard ciders are back sweetened.

 
Reply With Quote
Old 10-03-2011, 07:42 PM   #7
RobWalker
Recipes 
 
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts


Blended cider and beer is drunk over here in pubs - we call it snakebite. George bush tried to order one in Liverpool and was denied. Reason? Most pubs won't serve it because people get very, very drunk off it - the blend of sweetness and strength are lethal, especially if you add blackcurrent cordial

 
Reply With Quote
Old 10-03-2011, 07:44 PM   #8
BeerWard
 
BeerWard's Avatar
Recipes 
 
Sep 2010
Greenville, South Carolina
Posts: 173
Liked 2 Times on 2 Posts


Quote:
Originally Posted by SnowBlind View Post
I have done hard cider the past three years and unless you stop the yeast it ferments out as dry as champagne with little to no apple flavor. I've used Nottingham and Wyeast 1056 with the same results. Most commercial hard ciders are back sweetened.
I have made a couple of batches of Edwort's apfelewein. At first it drinks like a dry champagne. I have some bottles that have aged for 8 months, and then apple come back. Its really good now.

 
Reply With Quote
Old 10-03-2011, 07:57 PM   #9
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
 
Misplaced_Canuck's Avatar
Recipes 
 
Jan 2011
NE Columbia SC - Formerly, Montreal Canada
Posts: 2,887
Liked 166 Times on 134 Posts


Quote:
Originally Posted by RobWalker View Post
Blended cider and beer is drunk over here in pubs - we call it snakebite. George bush tried to order one in Liverpool and was denied. Reason? Most pubs won't serve it because people get very, very drunk off it - the blend of sweetness and strength are lethal, especially if you add blackcurrent cordial
My personal favorite: A hoppy IPA/Pale Ale (Harpoon IPA, etc) and cider. Or an oktoberfest beer/marzen beer mixed half with cider.

M_C
__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
Reply With Quote
Old 10-04-2011, 02:30 AM   #10
SnowBlind
Recipes 
 
Mar 2010
, Oregon (OR)
Posts: 3

Quote:
Originally Posted by BeerWard View Post
I have made a couple of batches of Edwort's apfelewein. At first it drinks like a dry champagne. I have some bottles that have aged for 8 months, and then apple come back. Its really good now.
That is good to know. I haven't been able to keep a bottle around more than a few months so I will make an effort to age some of this year's batch.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Acid blend for plambic? DannPM General Techniques 0 06-26-2011 06:39 AM
to blend or not to blend, that is the question TheWeeb General Techniques 1 05-11-2011 06:40 PM
Blend IPA w/ Brown Ale? Dan_HBT General Techniques 8 09-02-2010 07:16 PM
Secondary with Lambic Blend oooFishy General Techniques 2 01-15-2008 06:04 PM
Is it wrong to blend beers Don General Techniques 23 12-16-2007 08:45 AM


Forum Jump