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form. From: Oberon Recipe1 bbl batch size. 35 lbs briess 2-row 25 lbs durst wheat 5 lbs belgium munich 5 lbs Carapils 90g hallertau - 45 min 120g hallertau - 30 min 150g saaz - end of boil 50g hallertau - end of boil Use a cultured bells yeast or wyeast 1056. This is the actual recipe Bells uses, not a cloned knockoff. From: Douglas George RecipeStout The stout malt is critical to the taste of this brew. Do not substitute. Grain 20lbs Paul's Stout Malt 2lbs 40L Crystal 2lbs Roast Barley 2lbs Choc Malt 1lbs Dextrin malt Hops 3oz Nugget AA% 13.5 Yeast Irish Ale WLP004 Water Gals total water required 17.51 Gals Water lost in grain 5.4 Run off volume needed to boil 12.11 Single infusion mash From: Larry Rose RecipeThe real deal CIDER!!! By Larry Rose Larryrose11@yahoo.com These recipes I have perfected over the years. The results are wonderful. in general I make 6.5 gal at a time 5 gal disappears too fast! General Recipe: 6 gal Cider. NO PRESERVATIVES!!! But pasteurized is OK. 1-3 LB Dry Light Malt Extract, Depending ho strong you want it American Ale yeast (for a drier and more sour) Or Belgian Strong Ale yeast (more fruity or flowery) General procedure: Boil Dry Male Extract in just enough water to liquefy (about ½ gal or less) and boil for 15 min Add all the cider and bring to 175 F for 10 min, DO NOT BOIL!!! Cool to 75 F and pitch yeast. OG = 1.055-1.070 FG = 1.000 - 1.010 Bottle with 1 lb Lactose (optional) and normal priming sugar like beer. VARIATIONS 1. Only heat 2 gal of cider and put it into the carboy with the remainder of cider The effect of this is to include more of the wild yeast. It can be a gamble, but it will produce a more effervescent and sour cider. 2 FRUIT!! Add 5-10 lb. of pasteurized (only up to 170 F for 10 min!) fresh or frozen fruit to SECONDARY and let re-ferment and settle before bottling- aprox 1-2 weeks more. Adding the fruit to the Primary fermentation removes too much of the fruit flavor. I like OregoN Fruit products because they are already pasteurized and are good quality Also add 1 bottle of fruit flavors and 1 lb. Lactose @ bottling. The combination of the real fruit and the extract has a good effect of filling in each other's weakness. The fruit adds color and body that the extract doesn't have. The extract adds aroma and some flavor components that the are carried away during fermentation. From: Larry Rose RecipeThe real deal CIDER!!! By Larry Rose Larryrose11@yahoo.com These recipes I have perfected over the years. The results are wonderful. in general I make 6.5 gal at a time, 5 gal disappears too fast! General Recipe: 6 gal Cider. NO PRESERVATIVES!!! But pasteurized is OK. 1-3 LB Dry Light Malt Extract, Depending ho strong you want it American Ale yeast (for a drier and more sour) Or Belgian Strong Ale yeast (more fruity or flowery) General procedure: Boil Dry Male Extract in just enough water to liquefy (about ½ gal or less) and boil for 15 min Add all the cider and bring to 175 F for 10 min, DO NOT BOIL!!! Cool to 75 F and pitch yeast. OG = 1.055-1.070 FG = 1.000 - 1.010 Bottle with 1 lb Lactose (optional) and normal priming sugar like beer. VARIATIONS 1. Only heat 2 gal of cider and put it into the carboy with the remainder of cider The effect of this is to include more of the wild yeast. It can be a gamble, but it will produce a more effervescent and sour cider. 2 FRUIT!! Add 5-10 lb. of pasteurized (only up to 170 F for 10 min!) fresh or frozen fruit to SECONDARY and let re-ferment and settle before bottling- aprox 1-2 weeks more. Adding the fruit to the Primary fermentation removes too much of the fruit flavor. I like OregoN Fruit products because they are already pasteurized and are good quality Also add 1 bottle of fruit flavors and 1 lb. Lactose @ bottling. The combination of the real fruit and the extract has a good effect of filling in each other's weakness. The fruit adds color and body that the extract doesn't have. The extract adds aroma and some flavor components that the are carried away during fermentation. Visit the recipe archives for older contributions from our visitors. |
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