Westfarthing Pale

Posted: July 3, 2011 in Pale Ale

Westfarthing Pale
8.75 lbs 2 Row
0.5 lbs Crystal 10
0.5 lbs Wheat
0.75 oz Cascade 7.0% (FWH – 60 mins)
0.50 oz Centennial 10.5% (15 mins)
0.50 oz Citra 13.4% (10 mins)
1.00 oz Simcoe 12.7% (5 mins)
1.00 oz Amarillo 10.9% (5 mins)
0.75 oz Centennial 10.5% (Dry hop – 14 Days)
0.50 oz Citra 13.4% (Dry hop – 14 Days)
1.00 oz Simcoe 12.7% (Dry hop – 14 Days)
1.00 oz Amarillo 10.9% (Dry hop – 14 Days)
1 tsp Irish Moss
1/2 tsp Wyeast Yeast Nutrient
Wyeast 1056 American Ale (Lot#1336157 Mfg 06/07/11) – 1 Liter Starter on stir plate for ~40 hours.

Mash @153ºF w/ 13qts of water (1.33qts/lb) for 60 mins.  Batch sparge twice 2.25 gallons each time for 6.2 gallons preboil.

Expected OG = 1.057
OG = 1.057 (80%)
FG = 1.010
ABV = 6.2%
IBU = 55.5
SRM = 4.3

07/03/11 – Brewed today.  Everything went smooth.  Cascade was a little higher AA% than I thought give me about 4 more IBU.  Got 80% out of my new grain mill.  I only collected about 4.67 gallons, but that’s because using all whole hops absorbed some wort.  My system is pretty solid and if I start with 6.2 gallons I’ll end up with 5.  Hopefully this one is nice and grapefruity, with some orange and tropical characteristics.

07/17/11 – Dry hopped.

07/31/11 – Kegged.  Very fruity smell and very pleasant hoppy taste.  Still a bit young to give accurate tasting notes.  Will post in a few weeks.


Rye Saison

Posted: June 30, 2011 in Rye, Saison

Rye Saison (3 gallons)
4.19 lbs Belgian Pilsner
1.50 lbs Rye Malt
1.00 oz Dehusked Carafa III
1.00 oz Styrian Goldings 3.4% (60 mins)
6.20 oz Turbinado Sugar (10 mins)
1.00 tsp Irish Moss (10 mins)
0.50 tsp Yeast Nutrient (10 mins)
Wyeast 3711 French Saison (Lot#1145144 Mfg 06/07/11) (650mL Starter)

Mash @152ºF* @1.91 qts/lb.  Batch sparge with 2.75 gallons.

Add Turbinado Sugar @10 mins.  Add dehusked Carafa III prior to mashing out for color only (ground with rolling pin).

Expected OG = 1.058
OG = 1.056 (76.3%)
FG = ?
ABV = ?
IBU = 10.4
SRM = 6.3

*Mashed in @151.0ºF.  Dropped to 145.0ºF after 60 mins.  Added 1-2qts 190ºF water to reach 149.6ºF.  Let sit for another 30 mins and finished @147.5 mins.  I have no idea why my mash temps were all over the place today.  I added a little ice to bring the initial mash temp down to 151 from 155.  I also mashed @1.9qts/pound.  Maybe one or the other or the combination of both had something to do with it.  I’m not quite sure as I haven’t had any issues maintaining temperatures the past few times regardless of whether it was a thick or thin mash.

My starter was supposed to be 800mL.  Because of boil off that I didn’t account for, it was 650mL.  After reading some of “Yeast” I found out I didn’t get much growth out of that size starter if any.  This is good and bad.  One, this will still get the yeast hungry and ready to eat.  It was furiously bubbling away a couple hours after I pitched, so that’s good.  But, because of the “underpitch”, I’m going to stress the yeast a little.  This should help increase the ester profile greatly, I’m just hoping that it still fully attenuates.

06/27/11 – Started at 78ºF because I didn’t cool enough apparently.  Dropped to 73ºF by morning.  Was holding at 69ºF after work.  The original recipe called for 71ºF.  I don’t want to stress the yeast too much and keep moving it around.  3711 is supposed to work at higher temps.  The air is on now so I might move it upstairs for a couple days.  At least it will be a bit more authentically “farmhouse” from slight temperature swings.  Hoping I still get a good ester profile from this one with it dropping a little below 70.

I also did some research on the mash thing and I think temp was dropped due to the smaller batch size + the smaller amount of grain in my tun.  I don’t usually have this issue with 5 gallon batches.

10PM – Moved to spare room upstairs because temp dropped to 68ºF.  I don’t want to lose out on too many esters and don’t want the yeast to tire out from the temp dropping.  Hopefully any fusel’s that develop will be ok in this style.  If I had my own place I’d have a fermentation chamber, as I don’t think the folks would be too keen on that.

06/29/11 – Came home and beer was at 76ºF.  Hope this doesn’t make it too fusely.  This will be more farmhouse as I said before.  Should have a nice ester profile.  Gonna do a quick gravity check and then move in the basement if it’s done.

06/30/11 – Beer is sitting around 75ºF and is showing what looks like a little more fermentation.  Supposedly this guy churns it out pretty dry (especially at this temp).  Just gonna leave it until I take a gravity reading.

A-Team Summer Wheat

Posted: June 19, 2011 in All Recipes, Wheat

A-Team Summer Wheat
3 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 39.7 %
4 lbs 11.0 oz White Wheat Malt (2.4 SRM) Grain 49.7 %
1 lbs Caravienne Malt (22.0 SRM) Grain 10.6 %
0.50 oz Cascade 8.00% – First Wort (60 mins) 15.7 IBUs
0.50 oz Centennial 10.50% (20 mins) 11.4 IBUs
1.00 oz Amarillo Gold 10.90 % (5 mins) 7.8 IBUs
1.00 oz Citra 13.40% (5 mins) 9.5 IBUs
0.50 oz Centennial 10.50 % – Dry Hop 14 Days
1.00 oz Amarillo Gold 10.90 % – Dry Hop 14 Days
1.00 oz Citra 13.40% – Dry Hop 14 Days
1.00 tsp Irish Moss (10.0 mins)
*0.50 tsp Yeast Nutrient (10.0 mins)
1 package Rehydrated US-05

Mash @153ºF for 60 mins @1.38qts/lb (Mashed in @153.1ºF, finished at 152.9ºF).  Sparged twice to reach 6.2 gallons preboil volume.

Expected OG = 1.057
OG = 1.057 (80%)
FG = ?
ABV = ?
IBU = 44.4
SRM = 6.3

06/18/11 – I brewed this beer up for A-Team.  As they have a set up in their garage to have a homebrew keg on tap, I figured it was only right that I filled it up with beer.  I’ve made a few very successful, hoppy wheat beers since I started brewing.  I made one a couple months ago that turned out great.  This recipe is a tweak of that.  I didn’t add any Simcoe (which I usually pair with Amarillo), but there’s plenty of other good hop flavors going on to make this beer enjoyable and complex.  I’m hoping to get a little tangerine/sweet orange from the Centennial addition, some nice pineapple/mango from the Citra addition, and a big citrus/grapefruit/floral punch from the Amarillo.  I played with the idea of hop bursting, but supposedly not having a 60 minute bittering addition can sometimes make the bitter hop character diminish fast.  Seeing as this beer wasn’t for me, I figured I’d FWH with Cascade to get about a third of the IBU’s so it would have a nice citrus base to build on.  I brought the percentage of wheat down to 50% of the total grist and upped the Caravienne to 1.00 lbs from .75lbs.  I also mashed a degree higher at 153ºF for just a bit more body.  Brewday went smooth as hell too.  We only collected about 4.8 gallons of wort, but this is due to the fact that I used all whole leaf hops, and those guys like to absorb a bit of wort.  The hydro sample tasted amazing.  Should keg this when I get back from my trip in July.

06/19/11 – *When I went downstairs to check on the beer this morning, it wasn’t really fermenting that crazy at all.  It was then that I realized I never put the yeast nutrient in.  I know airlock activity isn’t a good gauge of strong fermentation, I just expected it to be going a little faster at this point.  Either way the yeast nutrient won’t matter much in the end anyways, it’s just weird forgetting it because I usually use it in each batch.

Flying Squirrel IPA

Posted: June 19, 2011 in All Recipes, IPA

Flying Squirrel IPA
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 8.6 %
9 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.5 %
1 lbs Rye, Flaked (2.0 SRM) Grain 8.6 %
6.1 oz Victory Malt (25.0 SRM) Grain 3.3 %
1.00 oz Falconer’s Flight 10.50% – First Wort Hop (60 mins) 41.2 IBUs
0.50 oz Falconer’s Flight 10.50% (15 mins) 9.3 IBUs
0.50 oz Falconer’s Flight 10.50% (10 mins) 8 6.8 IBUs
1.00 oz Falconer’s Flight 10.50% (5 mins) 7.5 IBUs
1.00 oz Falconer’s Flight 10.50% (0 mins)
2.00 oz Falconer’s Flight 10.50% – Dry Hop 14 Days
0.50 tsp Yeast Nutrient (10.0 mins)
1.00 tsp Irish Moss (10.0 mins)
Wyeast 1275 0711055 Manufactured 03/01/11 1L Starter

Mash @152ºF for 60 mins.  Mashed in @151.9.  Dropped to 151.7 over 60 mins.  Mash @1.2qts/lb, add 5.5 qts boiling water for mashout.  Sparge to reach 6.2 gallons preboil.

Expected OG = 1.062
OG = 1.060 (Originally 1.052, added 1 lb DME to hit 1.060) 67.5% efficiency
FG = ?
ABV = ?
IBU = 64.7
SRM = 6.0

05/29/11 – Made this today.  Had some major efficiency issues.  Because of this, I added a pound of extract at flameout to bring the OG from 1.052 to 1.060.  It was kind of a quick last minute decision and I’m hoping it doesn’t affect the overall quality of the beer.  I also had issues with my refractometer not working properly.  Used all Falconer’s Flight blend hops (which is supposed to be amarillo, citra, simcoe, and something else or another).  I’m trying to emulate a lighter colored, no crystal, IPA similar to a DFH 60 minute.  Will update with time.

06/07/11 – Racked to secondary and dry hopped.

06/19/11 – I originally didn’t even post this recipe as I was still pissed off at the issues I encountered while brewing this.  Firstly, I bought distilled water and calibrated my hydrometer and refractometer.  My hydrometer was dead on, and my refractometer was off by just a little bit.  Refractometers are usually auto temperature correcting, but if the actual device is hotter, it will not work properly.  Seeing it was 90ºF+ on brew day, I’m guessing my refractometer was acting goofy because of that.  I also read that if you use all lighter colored malts in a mash, the pH can sometimes be thrown off causing efficiency issues.  I do have a pH meter and may start employing when necessary.  Also, an acid rest may be implemented to help the pH be where it needs to be.  This was also the first time I ordered from Rebel Brewer and did not measure out that the grain I received was accurate.  I also ordered it precrushed and do not know how well they usually crush their grain.  There’s a variety of things that could have gone wrong.  It will still probably be a great beer though.  I will update with tasting when I keg this. :mug:

Bee Cave Brewery Robust Porter (5.5 gallons)
10.00 lbs Maris Otter (recipe called for 11 lbs 2 row, but I subbed Maris Otter and adjusted for efficiency)
1.00 lbs Chocolate Malt
1.00 lbs Caramel 40
0.50 lbs Flaked Barley
0.25 lbs Black Patent
1.00 oz Roasted Barley
1.00 oz Northern Brewer – whole leaf 7.9% (60 mins)
0.50 oz Cascade 5.0% (60 mins)
0.50 lbs Malto-Dextrin (20 mins)
1.00 tsp Irish Moss (10 mins)
0.50 tsp Wyeast Yeast Nutrient
1 package rehydrated Nottingham (Lot #108900IV Exp 10/2012)

Mash @150ºF with 5 gallons (Mashed in at 150.8ºF; temp was 149.6ºF after 1 hour).  Add 3.7 gallons to mashout to reach 6.7 gallons preboil.

Expected OG = 1.066
OG = 1.063 (74.5%)
FG = 1.020
ABV = 5.6%
IBU = 29.0
SRM = 36.2

05/29/11 – Made Ed Wort’s Robust Porter recipe today.  I figured I needed something dark on tap after having Revolution’s Eugene Porter and enjoying every sip of it.  Ed mashes his porter low and adds malto-dextrin to make up for the lower mash temp.  The malto-dextrin is only about 5% fermentable, thus it will greatly contribute to body and mouthfeel.  This beer has just a touch of roasted barley in it which takes it out of style for competition brewing.  Porters don’t usually have roasted barley, but their younger sibling the stout does; it is what differentiates the two.  Stouts came from porters though as they were originally “stout porters”, so brewing something that blends the style only makes it better in my book.

I had a very slight drop in expected efficiency due to no mash out and one batch sparge, but all in all today was a very successful brew day.  Going to primary this for two weeks, secondary for one, and then keg this bad boy.

06/07/11 – Racked to secondary.  Maris Otter definitely comes through as more bready.  Slightly higher FG than expected, but I believe my refractometer was off because it was acting goofy the last time I brewed.  So this might be slightly higher ABV than thought.  Nice full body, bready, with just a hint of roast.  Will detail more flavor as it ages.

Vanilla Chai Mead

Posted: May 2, 2011 in Mead

Vanilla Chai Mead (1 gallon)
Brazilian Pepper Mead Base
1 3″ Cassia Stick
1 Whole Clove
0.05 oz Star Anise (crushed)
5 Whole White Peppercorns (crushed)
2 Cardamom Pods (split down center)
5 Whole Allspice (crushed)
* 1 Mexican Vanilla Bean
– Sliced down center, scraped, and quartered.
Ceylon Tea (Amount to be determined later)

* = Only 1 gallon made with Mexican Vanilla Bean out of two.

OG = 1.116
FG = ?
ABV = ?

05/02/11 – Racked to two 1 gallon secondaries.  Both were the same except one of the gallons was made with Mexican Vanilla Bean.  Will add Ceylon tea at a later date.

Mexican Hot Chocolate Mead

Posted: May 2, 2011 in Mead

Mexican Hot Chocolate Mead (1 gallon)
Brazilian Pepper Base Mead
1 Mexican Vanilla Bean
– Sliced down the center, scraped, and quartered.  All added to secondary.
4 oz Cacao Nibs
1 Thick 3″ Stick of Cassia
*0.4 oz of Whole Nutmeg – halved
Ancho Chilis
– Amount to be determined at later date.  Will add after spicing is done.

* = Made 2 gallons of Mexican Hot Chocolate Mead.  Only added nutmeg to 1 gallon.

OG = 1.116
FG = ?
ABV = ?

05/02/11 – Racked to secondary from the Brazilian Pepper Mead.  Only added nutmeg to 1 gallon.  I will add chilis at a later date once spicing is done.  I might add them slowly to get the desired effect as well.

Grey Squirrel Best Bitter (3 gallons)
3.88 lbs Maris Otter (Paul’s Malt
0.30 lbs UK Dark Crystal II (Paul’s Malt) 120 SRM
0.22 lbs Wheat Malt
0.60 oz Fuggles 4.2% (60 mins)
0.45 oz Fuggles 4.2% (30 mins)
0.45 oz Fuggles 4.2% (15 mins)
0.30 tsp Wyeast Yeast Nutrient
0.60 tsp Irish Moss
1.80 grams Gypsum
Wyeast 1882 Thames Valley II Lot#0935084 Mfg: 04/05/11 500mL Starter

Mash @151ºF @1.0qt/gallon.  Add 2 gallons to mashout.  Sparged twice to reach 4.3-4.4 gallons preboil.

Predicted OG = 1.042
OG = 1.041 (78.9%)
FG =1.010
ABV = 4.0%
IBU = 31.5
SRM = 9.6

05/01/11 – I decided to continue my quest of experimenting with different yeasts for this batch.  Wyeast released one of their quarterly special reserve yeasts called “Thames Valley II”.  It is from a now defunct English brewery.  I figured, what better style to brew with an English yeast than an English Bitter.  I’ve honestly only tasted one bitter in my life, and wasn’t all that pleased with it, but I think that was due to some funktastic hop choice by the brewer.  Anyways, after reading the chapter on bitters and pale ales in “Desigining Great Beers” and multiple forum posts, I came up with the recipe I brewed today.

I used a little bit of a darker crystal malt than I normally would have, but I liked the character I got from Dark Crystal I in my mild, and figured I’d give Dark Crystal II a shot in my bitter.  I brewed a “Best Bitter”, which is the mid range of the style which feature increasing IBU’s and gravity and goes: Ordinary Bitter, Best Bitter, and Extra Special Bitter (ESB).  I added a little wheat malt for head retention.

I mashed really thick for this one, as “Designing Great Beers” suggested it.  After an hour my mash temp dropped from 151ºF to 147ºF, so I added part of the mash out to bring it up to 152ºF and let it sit another 15 mins or so just to make sure conversion was complete.  The drop in temp was due to the really thick mash.  It was so thick that it was basically like wet grain.  I then boiled the rest of the mash out water to bring the temp up to 168 for mash out.

Wyeast 1882 is supposed to give off light stonefruit esters (i.e. peaches, plums, apricots).  I smelled the starter before pitching and it smelled wonderfully of honeydew and plums.  I can’t wait to see how this carries through to the final beer.

05/15/11 – Didn’t notice too many fruity esters, though I’m guessing they’ll come through in the finished product.  This yeast REALLY accentuates the malt character of the beer.  I’ve never tasted Maris Otter so bready and doughy.  It really screams an English beer.  Came out at a nice 4% too.

05/28/11 – The dark crystal does not come through as crazily as I thought it might, which is a good thing.  It adds a slight toasty sweetness to the very bready/biscuity Maris Otter malt.  I’m not sure if Maris Otter is usually this “biscuity” or if it’s a combination of the malt and yeast.  There are slight fruity characteristics that are somewhat hidden by the breadiness of the beer.  Overall, it tastes pretty awesome and spot on what a bitter should taste like.  The aroma is wonderful bready with a slight toasted fruit note.  I bottled it with ~.85oz of corn sugar to make it 1.4-1.5 carbonation volumes.  Typically, this beer is served even lower because it is usually served at natural CO2 levels from the cask.  Bottled versions are sometimes 1.5-2.0 volumes.  I figured I’d hit a happy medium.

Thirsty Squirrel Summer Wheat (6 Gallons)
5.76 lbs Briess White Wheat Malt
3.84 lbs Briess 2-Row Brewers Malt
0.97 lbs Caramel Vienne
0.61 oz Simcoe Whole Hops 11.6% (First Wort Hop)
0.61 oz Amarillo Pellets 9.6% (15 mins)
0.61 oz Amarillo Pellets 9.6% (5 mins)
1.20 oz Amarillo Whole Hops 10.6% (0 mins)
1.20 oz Amarillo Whole Hops 10.6% (Dry hop 2 weeks)
1.20 oz Simcoe Whole Hops 11.6% (Dry hop 2 weeks)
1.20 tsp Irish Moss
0.60 tsp Wyeast Yeast Nutrient
3.60 grams Gypsum
Wyeast 1275 0711055 Manufactured 03/01/11 (.8L starter on stir plate) – 3 Gallons of Wort
WLP029 Lot #1029PLE8137071 EXP 08/06/11 (1L starter with shaking) – 3 Gallons of Wort

Mash @152ºF with 1.3qts/gallon.  Mash out with 7 qts of boiling water.  Sparge to reach 7.2 gallons.

Expected OG = 1.053
OG = 1.049 (74.6%)
1275 FG = 1.010
1275 ABV = 5.1%
WLP029 FG= 1.011
WLP029 ABV = 5.0%
IBU = 33.6
SRM = 6.1

04/23/11 – I haven’t brewed for 4-5 weeks and I’ve been going crazy.  I’ve brewed two Gumballhead clones in the past.  I LOVE GUMBALLHEAD, but a)You can’t always find gumballhead b)It’s time to make a Summer wheat beer of my own conception that’s even better than Gumballhead and tweaked to my tastes.  I should end up with a nice crisp, pleasing to the pallate, hop-infused, grapefruitesque, summer wheat beer.

I’ve gotten a much better handle on all grain brewing over the course of a year, from both experience and reading.  In that time, I haven’t done much experimentation with different yeast strains.  So, I decided to brew 6 gallons of this batch and primary each half of it in two different carboys with two different yeasts.  The Wyeast 1275 Thames Valley I is an English yeast usually suited for english milds/bitters/pales.  It’s supposed to produce highly attenuative ales with a nice crisp finish, while adding a light malt and fruit character to the beer.  This should go excellent with the grapefruit quality this beer should have from the Caravienne and Simcoe/Amarillo combo.  The other yeast, WLP029 Kolsch yeast, is more of an experimental crapshoot.  Kolschs (Kolsches? Kolschi?) are normally clean crisp ales made with German hops and Pilsner malt that mimic a German lager.  Kolsch yeast works well with hops when it’s just pilsener malt.  I read a forum post about a guy who used Kolsch yeast in a wheat with excellent results, so I figured I’d give it a shot.  Plus, I’m going to wash and save all yeast from this batch to use for later batches, so I’ll be brewing a Kolsch this summer as well.

In my recent homebrew meeting, one of the members mentioned how he added gypsum to his dIPA to harden the water and really bring out the sharp hop character of the beer.  In spirit of this I added 3.6 grams of gypsum to my wort (would have been 3 grams for 5 gallons) to really help bring out the hop character of this beer.

I’m also going to be giving certain people a bottle of each and have them tell me which one they like better without knowing which has which yeast and ask which one they liked better and why.

I think I always get a little bit lower efficiency with wheat and rye because some of the water gets held up in the gummy mash and I don’t collect all the sugars that are possible to collect.  Sparging twice probably would have helped this, but I probably would have had more issues with a stuck sparge from the wheat if I did that.

05/02/11 – Dry hopped both.  Kolsch yeast definitely gave more a lager tone to the wheat.  I can’t notice too much hop or malt character in the 1275 as of right now.  I’m guessing both will showcase their strengths better after a little aging and having been dry hopped.  Currently harvesting both yeasts.

05/15/11 – Bottled 2.4 gallons of the Thames Valley version with 2.05oz of Corn Sugar (2.55 volumes).  Bottled 2.9 gallons of the Kolsch version with 2.50oz of Corn Sugar (2.55 volumes).  Due to crappy carbonation in the past, I added the corn sugar after putting in the bucket to get a more accurate final amount and stirred lightly with a sanitized spoon.  The Thames Valley tasted amazing.  Very very slight hints of a Trix cereal like fruitiness that you could almost miss if you weren’t looking.  Much more subdued than the Fuller’s strain or Pride of Ringwood.  It tastes amazing, bitter, yet quenching and hoppy.  I’m very pleased.  The Kolsch version has a sharper bitterness to it with just a hint of pear/apple fruitiness that’s in the aftertaste.  The hop aroma does not come through as well with the Kolsch yeast.  The hop taste is also somewhat subdued in this one.  The Thames Valley definitely wins out and I can’t wait to use it in my Flying Squirrel IPA.

05/28/11 – Tried to bottles today.  Stirring the priming sugar worked wonderfully as everything is well and evenly carbonated at 2 weeks time.  I was quite surprised at the results of both beers.  The Kolsch beer lost all its sulfur characteristics and tastes more like fresh grapefruit, rind and all.  It is barely that fruity, really clean tasting, and the wheat really comes through in the finish and is lip smacking refreshing for summertime.  The only place it lacks is in aroma as it doesn’t smell much like anything except wheat to me.  The Thames Valley beer tastes just a tad fuller, and has a slight piney, grapefruity, citrus aroma.  Fruity esters come through a little bit and has a more “blended” flavor.  It is not as grapefruity as the Kolsch and the wheat character seems a little subdued but has more hop quality and aroma.  Overall, I like the Kolsch one better.  Two weeks ago, I would have told you the opposite way around.  A real winner here and I’m brewing this again for summers to come.

Apple Pear Cyser

Posted: April 17, 2011 in Mead

Apple Pear Cyser (1 gallon)
2 qts Trader Joe’s Pear Cinnamon Cider (NO preservatives)
1.4 qts Trader Joe’s Gravenstein Apple Juice (NO preservatives)
1.6 lbs Orange Blossom Honey (Gruwell Apiaries)
.2 lbs Brown Sugar
.1 lbs Raisins
.1 lbs Chopped Dates
1 Cinnamon Stick
.2 oz Whole Mace
1 Packet (5g) Lalvin 71-B
1 tsp yeast Energizer
.5 tsp yeast nutrient
.5 tsp DAP

OG = 1.105 (1.101 without raisins and dates)
FG = 1.006
ABV = 13.0%

04/17/11 – I adapted this from Ken Schramm’s Fall’s Bounty Cyser and changed a couple ingredients.  I may add more mace and/or cinnamon and maybe clove at a later date.  I didn’t want to overdo anything in the primary and figured I could always add more.  This should finish fairly dry, and depending on how it tastes, I may backsweeten it a little bit after fermentation is complete.  I still want to come up with a squirrel related name for this guy, but my mind is drawing blanks for the moment.

04/20/11 – Fermenting like a mother.  Had to change the airlock multiple times because it kept filling with yeasties.  I think it’s under control now.  Next time I won’t brew a cyser like this in a 1 gallon jug.

06/07/11 – Racked to secondary.  Delicious.  Slight tartness from apple, smells like honey and apples, perfectly sweet.  Cinnamon and mace are a little strong in the aftertaste, but this will dissipate over time.  Nice body.