Found this photo on a blog called The Field Guide. Really good example of fermenting cider.
5 GALLONS
Ingredients:
- 5 gals. fresh-pressed sweet cider, emphasis in the blend on acidic (as much as 40 percent) and astringent apples (8 to 10 percent)
- 4 cups cane sugar
- 1/2 tsp. acid blend
- 1/2 tsp. yeast nutrient
- 7 grams wine yeast
- 1/3 cup corn sugar
Step by Step:
Add sugar, acid, and nutrient to cider and ferment with yeast. Rack after five weeks. Bottle in 16-oz. beer bottles at about 20 weeks, priming with corn sugar. Bottle condition for 10 to 12 weeks.
source byo
James Spencer's Molasses-Kissed Vanilla Porter
(5 gallons/19 L, all-grain). OG = 1.065 FG = 1.020, IBU = 24 SRM = 43 ABV 5.8%
Ingredients:
- 11.75 lbs. (5.3 kg) 2-row pale malt
- 1.0 lb. (0.45 kg) crystal malt (90 °L)
- 1.0 lb. (0.45 kg) chocolate malt
- 2 tbsp. molasses (10 min)
- 5 AAU Kent Goldings hops (60 min)
- (1.0 oz./28 g of 5% alpha acids)
- 0.5 oz. (14 g) Hallertau hops (15 min)
- 0.5 oz. (14 g) Hallertau hops (5 min)
- 5 whole vanilla beans (secondary)
- splash of bourbon (or your favorite substitution)
- Safale S-04 dried yeast
Step by Step:
Infusion mash at 153 °F (67 °C) for 60 minutes. Raise to 168 °F (76 °C) for 15-minute mashout. Boil for 60 minutes, adding molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.
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(5 gallons/19 L, partial-grain) OG = 1.065 FG = 1.020, IBU = 24 SRM = 44 ABV 5.9%
Ingredients:
- 1.0 lb. (0.45 kg) crystal malt (90 °L)
- 1.0 lb. (0.45 kg) chocolate malt
- 3.0 lbs. (yy kg) Munton’s Light dried malt extract
- 4.5 lbs. (yy kg) Munton’s Light liquid malt extract (late addition)
- 2 tbsp. molasses (10 min)
- 5 AAU Kent Goldings hops (60 min)
- (1.0 oz./28 g of 5% alpha acids)
- 0.5 oz. (14 g) Hallertau hops (15 min)
- 0.5 oz. (14 g) Hallertau hops (5 min)
- 5 whole vanilla beans (secondary)
- splash of bourbon (or your favorite substitution)
- Safale S-04 dried yeast
Step by Step:
In a kitchen pot, steep crushed grains at 153 °F (67 °C) for 45 minutes in 3.0 qts. (2.8 L) of water. Bring 2.5 gallons (9.5 L) of water to a boil in your brewpot. After steeping, rinse grains with 1.0 qt. (~1 L) of 170 °F (77 °C) water. Add “grain tea” and dried malt extract to brewpot and bring to a boil.
Boil for 60 minutes, adding hops at times indicated and molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.
source byo
