Sixmilecross
Well-Known Member
After traveling to Germany for a week, and thoroughly enjoying the apfelwein and handkase mit musik, I wanted to make something similar to the apfelwein, but with a lot more malt character. I came across Clifton's Ffarg and Brandon O's Graff, but found myself still wanting more German malt character - like a dunkel or oktoberfest. Only issue is that I am unable to lager, else I would have used an Oktoberfest yeast. Does anyone have any thoughts on this? Hoping to fine tune it by the time Fall rolls around.
In 3 Gallons of water
Steep .5lb Crystal 120L @ 150-160 deg. F for 20-30 minutes
Add 4lb Dark DME
Boil 1 oz. of Hallertau hops for one hour
Chill and top off with 2 gallons of Martinelli's Gold Apple Juice.
Ferment with Wyeast German Ale 1007 at 68F for 4-6 weeks then keg or bottle.
I'll probably wind up brewing the Ffarg and Graff at some point anyways, you know for science, but thought I'd ask.
In 3 Gallons of water
Steep .5lb Crystal 120L @ 150-160 deg. F for 20-30 minutes
Add 4lb Dark DME
Boil 1 oz. of Hallertau hops for one hour
Chill and top off with 2 gallons of Martinelli's Gold Apple Juice.
Ferment with Wyeast German Ale 1007 at 68F for 4-6 weeks then keg or bottle.
I'll probably wind up brewing the Ffarg and Graff at some point anyways, you know for science, but thought I'd ask.