Two Apple Juice Beer Experiments

There's a cider brewery (cidery? cider house? I don't know what you'd call it) whose cider is murky to the point of being opaque. It's still excellent, though. Excellent apple flavor, moderate alcohol and still reasonably juicy.

 

To the OP, Ive experimented with apple beers quite a bit, and the approach I prefer now is to brew a beer as normal but boil the snot out of it. I'll take 5gal and end up with 1gal of syrup that I reconstitute with apple juice.

This approach leaves some sweetness behind that helps round out and emphasize the subtle apple flavor.

 

just use the first runnings and boil a bit aggressively for 90min? use the second runnnigs for a table beer....

 

This sounds similar to the Graff Cider recipe. I have done this recipe with various combinations of wort and hops and folks that visit our bar blow through kegs of it on the keezer.
http://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/
Jay

 

Thanks for the info and thanks for the update. Hope the 3787 works out.

 

I just tapped a basic Trippel with 3787 and get a lot more acetaldehyde than I was expecting (not unpleasant, just more) curious how your beers are coming, especially the one with oak and 3787.

 

Also very curious about this. I'm planning on brewing some sort of concoction with apple juice, steeped honey malt, amber DME, and turbinado sugar fermented with Notty. And at ~9% I'm hoping a bulk age until the fall produces a nice solution to thanksgiving with the in-laws...