Just kegged five gallons of apfelwein that had been in the carboy for six months. Turned out fantastically crisp, dry, and a little tart. Calculated ABV for the batch is 6.7%. It's going to be on tap for a bbq we have planned in a couple weeks. Looking forward to doing another batch soon.
First time posting a recipe here so bear with me and let me know if I need to fix anything.
Grain bill:
13 Lbs 1 3/8 ounce of Briess Pale 2
Mash Details:
Convert in 16 qts of water at 154 degrees for 90 minutes
Vourlauf and sparge to collect 7 to 7 1/2 gallons in the boil kettle...
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