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Old 12-27-2013, 05:55 AM   #1
vegas20s
Recipes 
 
Jul 2010
Wilsonville, OR
Posts: 305
Liked 2 Times on 2 Posts


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   
IBU: 46   
Boiling Time (Minutes): 60   
Color: Black   
Primary Fermentation (# of Days & Temp): 7 @ 72F   
Additional Fermentation: Bottled with 4.25oz Brown Sugar   
Secondary Fermentation (# of Days & Temp): 12 @ 72-74F   
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.


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