- Recipe Type
- Partial Mash
- Yeast
- s-04
- Yeast Starter
- Maybe
- Additional Yeast or Yeast Starter
- n/a
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.88
- Final Gravity
- 1.31
- Boiling Time (Minutes)
- 60
- IBU
- 46
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 7 @ 72F
- Secondary Fermentation (# of Days & Temp)
- 12 @ 72-74F
- Additional Fermentation
- Bottled with 4.25oz Brown Sugar
- Tasting Notes
- Dang Good
I had been making ciders for a bit and wanted something dark and rich. This is what I came up with.
Fermentables
Sugars:
Amber Unhopped LME 4.5 lb-Full boil
Amber Unhopped LME 4.5 lb-Late boil
Brown Sugar, Light 0.88 lb-Late boil
Molasses 0.5 lb-Late boil
Grains-Mashed at 150F for 1 hour:
Chocolate Malt 0.5 lb
Black (Patent) Malt 0.5 lb
Oats, Flaked 0.5 lb
Pale Malt, 6 Row 0.5 lb
Roasted Barley 0.5 lb
Carapils Malt 0.25 lb
Caramel Malt 60L 0.25 lb
Hops
Simcoe (US) 0.9 oz 60 min 12.2%
Amarillo (US) 0.9 oz 60 min 10.3%
Liberty (US) 0.5 oz 60 min 3.9%
Amarillo (US) 0.0 oz 30 min 10.3%
Liberty (US) 0.5 oz 30 min 3.9%
Adjuncts
Lactose (Milk Sugar) 0.5 lb-Late Boil
Cocoa Powder 12.0 tbs-Late Boil
Oak Chips 1.5 oz 2.0 weeks Secondary
Yeast
S-04
I used washed re-pitched yeast. I would use to packets if I was going to use fresh dried yeast.
Fermentables
Sugars:
Amber Unhopped LME 4.5 lb-Full boil
Amber Unhopped LME 4.5 lb-Late boil
Brown Sugar, Light 0.88 lb-Late boil
Molasses 0.5 lb-Late boil
Grains-Mashed at 150F for 1 hour:
Chocolate Malt 0.5 lb
Black (Patent) Malt 0.5 lb
Oats, Flaked 0.5 lb
Pale Malt, 6 Row 0.5 lb
Roasted Barley 0.5 lb
Carapils Malt 0.25 lb
Caramel Malt 60L 0.25 lb
Hops
Simcoe (US) 0.9 oz 60 min 12.2%
Amarillo (US) 0.9 oz 60 min 10.3%
Liberty (US) 0.5 oz 60 min 3.9%
Amarillo (US) 0.0 oz 30 min 10.3%
Liberty (US) 0.5 oz 30 min 3.9%
Adjuncts
Lactose (Milk Sugar) 0.5 lb-Late Boil
Cocoa Powder 12.0 tbs-Late Boil
Oak Chips 1.5 oz 2.0 weeks Secondary
Yeast
S-04
I used washed re-pitched yeast. I would use to packets if I was going to use fresh dried yeast.