bluerwaters
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- Sep 13, 2013
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So I threw together this on a whim the past weekend, because I found myself with a fresh bottle of extract and some extra grains to get rid of. I love apples but wanted something besides apfelwein and figured I could experiment with a partial mash.
1.8 lbs Flaked red winter wheat
.25 lbs Pale 2-row
.25 lbs Caramel 40L
.25 lbs Special B
60 min @ 150F
6 lbs Golden LME
1.5 Domestic Hallertau @ 60
0.75 Domestic Hallertau @ 30
0.5 Domestic Hallertau @ 15
0.25 Domestic Hallertau @ 5
Chilled, transferred to primary, pitched Safale S-04.
Late add: 2 gal Cider + 1.5 cups Cider + 3 steeped tea bags
Next day, I was searching for cider but even the orchard I could get to adds potassium sorbate to theirs, so I ended up using Trader Joe's spiced cider (pasteurized, shelf-stable, but no additional preservatives and still has a good, full apple flavor). I topped with a little over two gallons of the stuff, plus 3 teabags boiled and steeped 10 min in about a cup and a half for extra tannins (just to try as I've seen people do it when making ciders). Final volume after cider addition was about 5 gallons. It ended up making pretty good use of the blow off tube for the next two days...but it smells like beer and apples so far, which is pretty much what I was going for.
I've subsequently tried a few of the recent apple offerings and haven't really liked what I've tasted...so here's to hoping this turns out a bit better.
Even though this is already through, any thoughts on this recipe are appreciated! Cheers!
1.8 lbs Flaked red winter wheat
.25 lbs Pale 2-row
.25 lbs Caramel 40L
.25 lbs Special B
60 min @ 150F
6 lbs Golden LME
1.5 Domestic Hallertau @ 60
0.75 Domestic Hallertau @ 30
0.5 Domestic Hallertau @ 15
0.25 Domestic Hallertau @ 5
Chilled, transferred to primary, pitched Safale S-04.
Late add: 2 gal Cider + 1.5 cups Cider + 3 steeped tea bags
Next day, I was searching for cider but even the orchard I could get to adds potassium sorbate to theirs, so I ended up using Trader Joe's spiced cider (pasteurized, shelf-stable, but no additional preservatives and still has a good, full apple flavor). I topped with a little over two gallons of the stuff, plus 3 teabags boiled and steeped 10 min in about a cup and a half for extra tannins (just to try as I've seen people do it when making ciders). Final volume after cider addition was about 5 gallons. It ended up making pretty good use of the blow off tube for the next two days...but it smells like beer and apples so far, which is pretty much what I was going for.
I've subsequently tried a few of the recent apple offerings and haven't really liked what I've tasted...so here's to hoping this turns out a bit better.
Even though this is already through, any thoughts on this recipe are appreciated! Cheers!
