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Old 02-04-2009, 04:16 AM   #31
jayhuff
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Jul 2008
middle tennessee
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FG at about .006 and the maltiness gives it a nice sweetness... the apple finishes dry and a tad tart like the apfelwein. The two together make for a nice complex taste- a lot like the Grannysmith Woodchuck. It is very tasty.

 
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Old 02-04-2009, 06:33 PM   #32
Brandon O
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Jun 2008
Tempe
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Here's my Favorite

4oz Chocolate Malt, 8oz Crystal 10L, 1oz Torrified wheat. Steep at 155 for 30 mins in half gallon of water. Then boil 2 lbs light DME for 15 mins. Combine with 2.5 gallons of applejuice. Ferment with Nottingham, keg at 1.008.

This is what my 3 gallon carboy is used for all the time now.

 
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Old 02-04-2009, 06:47 PM   #33
syd138
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Oct 2008
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So do you actually boil the apple juice?

I've done this before with real apple juice I made and it turned it into Apple Sauce

 
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Old 02-04-2009, 06:56 PM   #34
flyweed
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Oct 2008
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Jay...just so I have this straight, this is alot like a partial mash beer style of brewing? I am going to steep the crushed grains first in their sparge bag. Then after that time is up, I transfer that same sparge bag over to the water used for the sparge and basically just rinsing the grains of their sugars? Is that right?

One last thing, did you add the torrified wheat and german pilsner to the sparge bag during the steeping process?

Thanks
Dan
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5 gal secondary: Strawberry Mead
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On Tap: Apple/Cherry Hard Cider

 
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Old 02-04-2009, 06:59 PM   #35
flyweed
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Oct 2008
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Syd, I don't think you boil any of the Apple juice..it only talks about steeping in a quart of water and then sparging in another quart. I assume you'll just add those 2 quarts of hot liquid to your room temp apple juice.

Dan
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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

 
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Old 02-04-2009, 11:50 PM   #36
jayhuff
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Jul 2008
middle tennessee
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fly- yes you steep the all the grains together. You use strike water to steep in to maintain ~155 degrees. Then transfer the grains to another pot, leaving behind the water you steeped in, and then sparge the grains with water about 175-180, which is a rinse of the grains to wash out sugars. Add the rinse and sparge to the apple juice in primary, and you're in business.

syd- do not boil the apple juice.

brandon- I have used DME for a batch as well. I only used a pound, but 2 lbs would be good too!

 
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Old 02-05-2009, 12:08 AM   #37
syd138
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Oct 2008
Chicago, IL
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So I've seen a few different recipes...

Whats the final verdict if I want to do a 5 gallon batch?

 
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Old 02-05-2009, 03:35 AM   #38
flyweed
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Oct 2008
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Jay, Yeah I think I am actually going to do a full 5gallon batch of this...should I just double all measurements and water, but I'll keep the yeast to just one package.

Dan
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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

 
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Old 02-05-2009, 11:46 AM   #39
jayhuff
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Jul 2008
middle tennessee
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yep- just double everything and let her rip!

 
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Old 02-05-2009, 07:46 PM   #40
flyweed
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Oct 2008
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Sweet...hope my supplies get here soon!

Dan
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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

 
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