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Mike's Caramel Apple (Hard Cider) (M22)
Specialty Beer • All Grain • 2 gal
I have been thinking about this recipe for a while. I am taking the time out, from my Belgian beer brewing ,to attempt the recipe. I'm not using any hops if you didn't figure that out. I sparge with a gallon of water and boil for two hours to get my efficiency up. I use a plastic primary with no wort chiller so I will add a gallon of cold bottled water in my primary to cool off the wort and get it down to the temp. to pitch the yeast.
June 16, 2011 pm 06:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 2 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .1 oz
Hallertau - 0.0 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 36 oz
Orange juice - (This is actually apple juice frozen and concentrated. (3) 12 FL OZ containers) Added at the end of the boil. (omitted from calculations)
Orange juice
Adds sweet tangy citrus flavor.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Mash schedule: 15 min @ 122 F; 30 min @ 158 F; 5 min @ 170. I will be adding 3 cans of condensed apple juice (Not orange juice as the recipe says. They didn't have the option for apple juice.) durring the last few min of the boil.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 19.4 SRM | 1 - 50 | |
| Alcohol: | 5.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 0.0 IBU | 0 - 100 | |
Discussion
How'd this turn out?
2011-10-19 9:59am
Was looking to try making a cider soon, but this looks like it could be good too. Was it overly sweet? did the caramel flavor come through? Thanks!
Caramel Apple comment
2011-10-21 2:17pm
I used the wrong apple juice... The apple juice needs to be unpasturized with no preservitives. It did turn out very sweet. Next time I will use a little less caramel malt and probably use apple juice in the mash and to sparge. I think I would use the "Simply" brand of apple juice next time I try this recipe. I have tried a few bottles but I'm now letting the rest age a few months. I left the concoction in primary for a month and in secondary for about 3 months. I was told that ciders shoud age atleast 6 months.
wrong juice
2011-10-29 8:35am
mykee- I did the same thing years ago. I ended up hammering a lot of yeast in and it actually fermented. Not as much as I would have liked but it did ferment some of the sweetness out.
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