I bottled my batch today. It's on the tart side, but I'm hopeful it will taste better in a few weeks thanks to the previous posts. :rockin:
OK, started a new 3 gallon batch with modified recipe last Sunday. Any thoughts on how this might turn out? Here is what I did:
1 packet Nottigham Ale Yeast
1/2 tsp yeast nutrient
3 oz Crystal 120L
3 oz Crystal 60L
3 oz Honey Malt
1 oz Torrified Wheat
12 oz Light DME
12 oz Amber DME
5 oz Maltodextrine
8 oz Lactose Sugar
< 1/4 oz Hops -- cascade (6%)
1.5 gallons Apple juice or cider
2x 48oz cans pineapple juice
2x cans Frozen apple juice concentrate
Steep the 120L/60L/Honey Malt and torrified wheat in 1/2 gallon of purified water @ 155 degrees for 30 mins.
Stir in DME/maltodextrine/lactose and bring to a boil.
Add hops in boiling bag and boil wort for 30 mins.
Cool the wort down to 65 degrees so your cider will clear fairly easy. Pour the wort, thawed apple concentrate, pineapple juice and bulk apple juice into your carboy and pitch yeast.
Ferment 3-4 weeks at 60-68 degrees.
When fermentation is done, wait one more week to allow brew to clear. Then mix 3 oz of corn sugar in 1 cup of warm water and add to bottling bucket. Once it cools, rack wort on top and bottle in 12 oz beer bottles, cap, and store in warm place.
In 3 weeks, cool a bottle overnight and open it to test carbonation. If not carbed, wait 2 days and try again until level is right.
Pasteurize bottles to stop further carbonation by heating bottles in pot of water at 190 degrees for 10 minutes.
Cool and store.
Fenderdaw said:This was my first partial mash and only my second time brewing, so I hope I didn't get too adventurous. Went with standard store brand AJ without preservatives, Safale 05, 120L Crystal, & I dropped 0.5 oz of Citra leaf hops with 0.3 oz of bitter orange peel & 0.3 oz of lemon peel at the start of the boil. I can't wait to try this. It smelled amazing.
i didnt see where you added the Yeast nutrient?
what i ended up doing was pitching it before the yeast. gave it a nice shake
then pitched the yeast
hope that works
havent had any bad smells yet so... i guess?
just ordered the necessities. i'm thinking about adding a cinnimon stick to the boil. thoughts?
Anyone looking for a less tart and hoochy version of this?
The first one I did of this I did by the book... But it was too tart.
The next batch I made I used the following changes and the result is a much less tart cider and much smoother with a balance sweet - tart ratio.
[1] I changed the 2lb of Light DME to --> 1.75lb Light DME and 0.75 Amber DME
[2] Upped the grains to 1/2lb Crystal (and used 120L) and 1/2 Honey Malt and 2oz Torrified Wheat
[3] 1/2lb Malto Dextrine
[4] 1lb Lactose Sugar
Stater at ~1.077 and finished at 1.018 for a much better mouth feel and sweetness.
J
The graff is looking good. And bubbling away.
2# light DME
1# Wheat DME
1# Caramel 120L
1.25g H2O
4g Apple juice
1oz French Strisslespalt 2.6% AA
2 pkg Nottingham
This turned out great. It's not at all hoochy. It's got a great mix of apple and malty mouthfeel.
Hey shook, that sucks. Do you use glass or plastic carboys? I'm guessing glass, I don't think I could break a plastic one, unless I really tried
is there a reason you went with 2 pkgs of Nottingham?
I get mine at Costco.
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