Came up with this recipe while contemplating something for the fall season. Try it out and please let me know what you think, and any suggestions that you have to improve the outcome.
3 gal unpasteurized apple cider
2 lbs Light DME
3 lbs Amber DME
1 lb 20-L Crystal Malt
1/3 lb Roasted Barley
1 oz Simcoe (90 mins)
2 oz Tettenanger (60, 35 mins)
1 oz Hallertau (20 mins)
Wyeast English Cider Yeast
½ tbsp Irish moss
Sugar for bottling
Steep grains until water reaches 160’. Drain and strain water through grains and return water to brew pot. Add malt extract, 1 ½ gals cider, and bittering hops when boil is reached. With 60 and 35 mins left Tettenanger hops. Add Hallertau @ 20 mins, then add Irish moss to the boil @ 15 mins. Pour hot wort over rest of cider in fermenter and top off with water. Pitch yeast @ 70’ and ferment for 1 week then trasfer to carboy for 12 days. Bottle for at least 2 wks, then consume.
3 gal unpasteurized apple cider
2 lbs Light DME
3 lbs Amber DME
1 lb 20-L Crystal Malt
1/3 lb Roasted Barley
1 oz Simcoe (90 mins)
2 oz Tettenanger (60, 35 mins)
1 oz Hallertau (20 mins)
Wyeast English Cider Yeast
½ tbsp Irish moss
Sugar for bottling
Steep grains until water reaches 160’. Drain and strain water through grains and return water to brew pot. Add malt extract, 1 ½ gals cider, and bittering hops when boil is reached. With 60 and 35 mins left Tettenanger hops. Add Hallertau @ 20 mins, then add Irish moss to the boil @ 15 mins. Pour hot wort over rest of cider in fermenter and top off with water. Pitch yeast @ 70’ and ferment for 1 week then trasfer to carboy for 12 days. Bottle for at least 2 wks, then consume.