I’ve somewhat fallen down on the blogger job – I’d done three brews in the past week and not one blog post about any of them.
In my defence, the first two batches barely qualify as either brew-days or recipes…enter this years ciders!
The recipe for both is dirt-simple:
Cider #1: This is the classical cider that I’ve brewed 3 times in a row now (last years recipe) – 20 L of fresh-pressed cider, 3 g potassium metabisulfate, 5 g of yeast nutrient, 3 tsp pectic enzyme and 1 packet Nottingham dry yeast. The process is dirt-simple:
- Add metabisulfate, let sit ~4 hours
- Add yeast nutrient and pectic enzyme, let sit overnight
- Add yeast, let ferment ~3 weeks before transfering to secondary
- Age until ready, typically 6 months.
Cider #2: Take the recipe for cider #1, drop the yeast and split everything else in half (its a half-batch). In place of Nottingham, pitch a Belgian yeast (Fermentas T-58, this time around). Everything else is the same. The hope here is to get an effect similar to mulled cider, but without the addition of spice.
The third brew, brewed this Saturday, was a hop-bursted IPA which I brewed at my brewing clubs
annual learn-to-brew event held at Forked River Brewing
. For some reason I decided to go whole-hog on this beer – water additions, sparge acidification, whole hops, and so forth. But because this was a learn-to-brew event most of that (except the hops) got missed during the brew-day, so it may not quite end up where I wanted it. Regardless, its a pretty simple (and good smelling) brew:
- 6 kg Canadain 2-row malt
- 450 g Caramunich II
- 230 g Victory malt
- 85 g (3 oz) Centennial whole-hops, 15 min whirlpool
- 85 g (3 oz) Citra whole-hops, 15 min whirlpool
- Enough of a bitterning hop (N. Brewer), 60 min in the boil, to get the beer to 65 IBU
20 L final volume at 1.064. Mash for light body, use burtonized water, adjust mash pH with lactic acid, irish moss @ 15 min to help clear.
Of course, to replicate this beer add the salts to the boil, rather than to the mash/sparge, forget the irish moss, and boil for ~68 minutes, all while forgetting to take photos of the brewing event because you’re too busy teaching new people to brew yakking with anyone who drops by your mash tun.