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This cider is a blend of late-ripening apples which are processed specifically for making hard cider. Pre-orders will be taken until October 25th and will be available for pick up on Saturday, October 29th. Item will appear as out-of-stock until delivery.
Brandon O"Loughlin's Graff
.5 lb of Crystal 60L
1 oz of torrified wheat for head retention
4 Gallons of apple cider
1 gallon of water
1 lb. amber dried malt extract
1 lb. light dried malt extract
0.5 oz of you favorite hops around 6% AA
Nottingham or Safale 05 dried yeast
Brewing directions
1. Place the 60L crystal and the torrified wheat in a muslin bag.
2. Steep grains in .75 gallons of water at 155 degrees for 30 min.
3. Rinse grains .25 gallons 170 degree water and throw away grains.
4. Dissolve dried malt extract in "grain tea" and bring to a boil.
5. Add hops at the beginning of the boil. Boil for 30 mins.
6. Cool down the wort to 75 degrees and pitch yeast
Ferment 2 weeks at 64-68 degrees then keg or bottle as usual
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