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Old 02-29-2012, 01:41 AM   #1
Oct 2009
Logan, UT
Posts: 430
Liked 2 Times on 2 Posts

I've had some malted ciders and really liked them. Anyone have a recipe for a malted apfelwein? I'd like to do all grain and not use DME.

Yep store bought juice mixed with all grain wort. That's what I want.

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Old 02-29-2012, 02:35 AM   #2
Jan 2010
Valdosta, Georgia
Posts: 79
Liked 1 Times on 1 Posts

I can't help with the all grain version, but there is a recipie on the Mr. Beer site they call Graff, it's a lightly hopped malted cider. I am sure you could convert the extract part to all grain with software. Here is the recipie:


4 oz crystal 120
.5 oz Torrified Wheat
2 gallons Apple Juice (just juice, H2O, and acorbic acid
8 oz light DME
8 oz Amber DME
.25 oz Hops (cascade)
Lavin cider yeast ( next batch will be SA-04 or Notty)

Steep Grains 30 minutes at 155 degrees
boil 30 minutes, add hops at flameout
Follow 2/2/3 MINIMIUM this is really good at 2 weeks warm, 2 weeks cold conditioning.

There are a few variations floating arround but I think this is the original.

Kegged: Black IPA, APA

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Old 02-29-2012, 02:44 AM   #3
Nov 2011
Milwaukee, WI
Posts: 516
Liked 34 Times on 33 Posts

same one as above, just twice the size and it uses 60L crystal instead

Originally Posted by Revvy View Post
People's brains are interesting....and tasty too.

(See what I did tthere? ;))

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Old 02-29-2012, 11:33 AM   #4
Apr 2010
Posts: 3,168
Liked 176 Times on 157 Posts

A HB club member let us try an apple ale. He used about 4 cored and peeled apples in his mash. This turned the apples into apple sauce. IMO the flavor was not bad at all.

If using juice you will have a much more wine like taste. If that is what you are after I see no reason why you could not either add the apple juice after the boil (It should be sterile from the store.

Summersoltice has a caramel apple mead. I realize that this is not exactly what you want but it may give you some more ideas.

I'm not drunk, I'm from Wisconsin.
We have been out drinking your state since 1848!

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