Saturday, September 10, 2011

EdWort's Apfelwein

Impromptu brew day today.  After reading up on EdWort's Apfelwein, I had to make some.  This is so much more simple to make then beer.

5 Gallons of 100% Apple juice, 2 lbs Corn Sugar (NOT TABLE SUGAR!!!), 1 package of Wine yeast.  No boiling, no mashing, nothing.  Let it sit in the fermenter for 4-6 weeks, keg and let it sit for another 4-6 weeks.  Drink, but do so carefully since it should be around 9% ABV.  I'll post about it again once its ready so my volunteer taste testers will be ready to pounce.

Thursday, September 1, 2011

Storing my grains and my next recipe.

Here is my bulk grain purchase.
The larger containers each hold about 25lbs of grain and contain all the base malts.  The smaller containers can hold about 12.5lbs and hold the specialty grains.

I think I've worked out my next recipe.  This will be the first recipe I've made from scratch.  It will be a smoked American brown ale. 
  • 7lbs - Domestic 2-row
  • 2lbs - Home smoked malt (Hickory)
  • 8oz - Home toasted malt
  • 8oz - Crystal 60L
  • 8oz - Pale Chocholate
  • 8oz - Special B
  • 1oz - Centennial Hops (60 minutes)
  • 0.5oz - Cascade (First Wort Hopped)
  • Wyeast 1332 - Northwest Ale
BeerSmith is estimating this to be:
  • OG - 1.056
  • Bitterness - 33 IBUs
  • Color - 21 SRM
  • ABV - 5.1%
I might switch out the 2-row with a mix of Maris Otter and Pilsner malt.  When buying bulk, European grains come in 55lb bags so I have about 5lbs that don't fit in the storage containers.  If I do switch this out, I'll also switch to a 90 minute boil as Pilsner malts produce more DMS precursors than other base malts and I want to drive them off with a longer boil.

The yeast I will be using is from my first attempt at reusing yeast.