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Old 02-01-2012, 09:16 PM   #1
CadillacAndy
 
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Oct 2011
Pittsburgh, PA
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Curious to hear what other people have done with the original recipe. Anyone care to share their variations?
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Old 02-02-2012, 11:14 AM   #2
gratus fermentatio
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Jun 2008
Montana
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I've been experimenting with various malts/grains, various malt extracs, types of juice & even spices. The best I've made so far is with dark LME, 2row & honey malt with a dose of caraway seed in the boil & another in secondary. The caraway blends with the apple & malt REALLY well. Next up is a graf with toasted oats & special B.
Regards, GF.

 
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Old 02-02-2012, 11:18 AM   #3
devilbrewer75
 
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Dec 2009
Racine, WI
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I just found a 2 yr old keg of this, thinking about hooking it up.

 
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Old 02-02-2012, 09:19 PM   #4
bpm2000
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Oct 2010
Seattle
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I'm doing a gluten-free version - you can look in the gluten free forum to see the details.

Namely swapping for sorghum malt and dark candi sugar. Been fermenting about 2 weeks now.
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