Homebrew Recipes
Carmel Apple Malted Cider
Homebrew Beer Recipe
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Style (BJCP):
Other
Volume in US Gallons:
6 gal
All Grain Ingredients:
3#Crystal 60L
3# White Wheat
1# Honey Malt
1# 6 oz Orange Blossom Honey
4 oz Brown Sugar
4 Gal Apple Cider
American Ale Yeast
1/2 oz Nugget Hops
1/4 t Allspice
1/4 t Cloves
1/4 t Nutmeg
2 Cinnamon Sticks
1 t Irish Moss
5 t Yeast Nutrient
All Grain Instructions:
Step mash-122 for 30, 150 for 10, 154 for 60, 167 for 15. Stir at 5 minute intervals throughout entire mash. Yield 6 gallons wort.
120 minute boil. (Or as needed to reduce wort to 2 gallons). Add hops, honey, brown sugar and all spices @ 5. Add 4 gallons apple cider to wort and pitch yeast.
1 week primary, add 3 sticks cinnamon when racking to secondary. 2 weeks secondary. Bottle and store at 68 degrees for 2 weeks.
Final Gravity:
1.010
Original Gravity:
1.073
SRM (color):
12
IBU:
3
8.27% ABV, 74% Mash Efficiency.
Taste: Cinnamon malt followed by mild apple notes dappled with a hint of nutmeg and cloves. Slight alcohol flavor at finish is mellowed by malt aftertaste. Dry cinnamon in secondary adds a pleasant cinnamon aroma to the nose. Refreshing and potent. Ready to drink after 2 weeks bottle conditioning. At 4 weeks flavor has fully developed and the apple flavor comes through slightly more due to added carbonation.
Note: This was an experiment to make a cross breed malt/cider. I was very pleased. Next time I might reduce the grain bill slightly to allow the apple flavor to come to the front a bit more, but it is awesome either way.
Official HBX Recipe:
no
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