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Old 02-18-2013, 03:14 AM   #21
Charliehart1
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Apr 2011
Philadelphia, Pa
Posts: 38

I did this But I substituted the cane sugar for corn sugar. It's in the primary now.

 
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Old 02-20-2013, 09:23 AM   #22
Charliehart1
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Apr 2011
Philadelphia, Pa
Posts: 38

so a few days in and its fermenting like crazy. anyone that's made this did you bottle... and if so how much priming sugar did you use ... I plan on using corn sugar...

 
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Old 04-05-2013, 12:15 PM   #23
stitchman
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Oct 2012
Posts: 23
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About how long does this take to carb? I used about 4oz of priming sugar and was planning on having 1 bottle once a month to check progress.

 
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Old 04-05-2013, 02:27 PM   #24
tlhammond
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Oct 2012
Posts: 37

What type of yeast did all of you use? Did you add more yeast at bottling?

 
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Old 04-06-2013, 12:40 AM   #25
stitchman
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Oct 2012
Posts: 23
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I used white labs Irish. Don't ask me why but that's what I went for

 
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Old 05-01-2013, 09:56 PM   #26
szap
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Feb 2013
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Did anyone who has tried this recipe double-pitch?

 
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Old 09-02-2013, 06:32 PM   #27
kal1701
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May 2013
Posts: 20
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Quote:
Originally Posted by newguy View Post
10lbs Dark dry malt extract

1Lbs Cane sugar

1/3 Lbs Molasses

12oz Crystal Malt

10oz Chocolate Malt

3oz Roasted Barley

3oz Black Patent

2.5 oz Target Hops (bittering)

1oz Target Hops (flavor)

1/2oz Target Hops (aroma)

Bring 2 gallons of water and grains to 155 degrees and steep for 30 minutes. Bring this to a boil. Remove from heat and add all malt extract, cane sugar, and molasses. Allow wart to boil for 45 min. Add your flavoring hops and boil an additional 10 min. Add aroma hops and boil and additional 5 minutes.

This beer is right around 10.3% abv. It's best aged as long as you can wait. I believe my best tasting batch yet of this brew I aged for about 4 months. I'm sure you could easily age this beer a year or longer. I just couldn't wait that long!

Enjoy!
Sounds great can you add coffee to this and if so do you know how and when

 
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Old 09-11-2013, 04:53 PM   #28
twofocused
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Sep 2013
Clayton, NC
Posts: 81
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Quote:
Originally Posted by jkellner29 View Post
What is the approx cost of this recipe?
It cost me $62 at a lhbs.
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Apfelwein is f'ing amazing!

 
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Old 09-30-2013, 05:50 PM   #29
twofocused
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Sep 2013
Clayton, NC
Posts: 81
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Quote:
Originally Posted by szap View Post
Did anyone who has tried this recipe double-pitch?
I double pitched s-04 and its going to be great.

It's only 5 weeks in the bottle but, with some age it's gonna be a fav for sure. At the moment it tastes like melted chocolate with vodka mixed in.

I used 4oz corn sugar to prime and it's not fully carbed yet at 5 weeks.
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Apfelwein is f'ing amazing!

 
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Old 10-24-2013, 03:13 AM   #30
chemdoc
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Jun 2012
Posts: 46
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Brewed this up on Sunday. Smelled great going into the fermenter. Took less than 6 hours for fermentation to get going. Three days in and the yeast are still pushing foam out the blowoff tube. This is perhaps the most violent fermentation I've ever had on a brew. And these guys are kicking out some pretty serious heat. I have the carboy sitting in my nearly full utility sink and I'm having a heck of a time keeping the temp under control. I'm hoping this turns out well.

 
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