h4mmy86
Well-Known Member
Hey yo,
So I have one gallon of dry still cider around 7% abv in my fridge that I'd like to infuse with a light ale to be brewed next week. I'm thinking a simple SMASH recipe using pale ale malt and cascade (or maybe centennial?), mash low (149* or so) and shoot for a similar abv, keep the IBUs low with a small bittering addition (as to not overpower the apple aroma), and ferment with a clean American ale yeast like US05.
I'm wondering how much ale I should brew to not over dilute the cider. I imagine 4 gallons ale + 1 gallon cider might be a little weak on the apple so maybe 3 gallons of ale?
What IBUs would you aim for to achieve balance?
What about back sweetening a little just to amp the apple qualities? Maybe a half gallon of unfermented apple juice straight in at kegging?
I'm just spit balling ideas here. What do you think?
Cheers
So I have one gallon of dry still cider around 7% abv in my fridge that I'd like to infuse with a light ale to be brewed next week. I'm thinking a simple SMASH recipe using pale ale malt and cascade (or maybe centennial?), mash low (149* or so) and shoot for a similar abv, keep the IBUs low with a small bittering addition (as to not overpower the apple aroma), and ferment with a clean American ale yeast like US05.
I'm wondering how much ale I should brew to not over dilute the cider. I imagine 4 gallons ale + 1 gallon cider might be a little weak on the apple so maybe 3 gallons of ale?
What IBUs would you aim for to achieve balance?
What about back sweetening a little just to amp the apple qualities? Maybe a half gallon of unfermented apple juice straight in at kegging?
I'm just spit balling ideas here. What do you think?
Cheers