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8 gallon batch (extract version): 1 pound medium crystal steeped at 170 for 45 minutes in 1.5 gal cider and 1 gal water. Pull grain bag and strain at 170 degrees. Sparge with 2 gallon cider and 2 gal of water at 170. Add an additional 1.5 gal of cider to boil pot. Add 6 pounds Light DME. Bring to boil. Add 1 oz Cascade and 0.25 oz Willammette. Boil 90 min. Add 3 lbs honey at 15 minutes. Add 5 oz ginger at 5 min. Add .5 oz sweet orange peel at flameout. Total cider: 5 gal Total water: 3 gal Total DME: 6 pounds Total Hops: 1.25 oz. Total Honey: 3 lbs (1 qt) Total Ginger: 5 oz. Total Sweet Orange Peel: .5 oz. ------------ All grain version: From: The Peoples Pint Brewery [mailto:peoplespintbrewery@gmail.com] 
Sent: Friday, November 18, 2011 12:07 PM
To: Steve Lindeman
Subject: Slippery Slope…   Hi Steve,

Thanks for the call, I hope this helps.  

Here are the basic specs for the Slippery Slope braggot/ cyzer/ beer we brew:

O.G.: 1.080 (20 P)
Target Gravity: 1.004 (2-2.5 P)
Abv: 9.0-9.5%


Malt:
Pale Malt:  90%
Light Crystal Malt (13-17 L, we use Hugh Bairds Carastan 13-17): 5%
Briess Carapils: 5%  (this malt is for head retention, due to the high amount of honey and cider as well as the high finishing abv I add this malt for improved head retention)

Mash at 155 for 45 mins, runoff should start at roughly 24 Plato.  Collect 39% of the total liquid in your kettle from this mash. (for example: if your full kettle volume is 6 gals, runoff the mash until there are 2.34 gals. in the kettle)

The remaining 61% of the liquid volume in the kettle will be cider.  The cider we use comes from the orchard at 10 Plato or 1.040.  (If full kettle volume is 6 gals. you will need 3.66 gals of cider.

Honey: Add .5 lbs. of honey per gallon of liquid in the kettle.  We use 240 lbs. of honey in 16 barrels, or .48 lbs./gal.   Add with 15 mins. left in the boil.  

Ginger:  .96 ozs. per gal.  We use 30# in 16 barrels (496 gals.)  This gives a STRONG ginger flavor and aroma.  We rough chop the ginger by hand into 1 in. cubes.  Add at 5 mins. before end of boil.

Sweet Orange Peel: .06 oz. per gal. added at the end of the boil.

Boil length: 90 mins.

Hops: Use a clean bittering hop to 7-10 IBUs.  Add at 90 mins.

Yeast: We ferment this with Wyeast 1968 London Special Ale.  We pitch at a rate of 15 million cells/ mL.  Ferment at 65 degrees.  

Notes:  I think the Ginger could be dialed back if not eliminated completely.  The ginger, in my opinion, overwhelms a lot of the subtlety of the malt, cider and honey.  The yeast we use creates a nice smooth ester profile in the finished beer at 65.  I have fermented this beer at 68-70 before and, although good, was a little to fruity for me.  A nice clean yeast flavor profile will work nicely with the crisp dryness from the low finishing gravity.  You could also mash at a slightly higher temp for a shorter period of time to limit the attenuation of the malt sugars and increase the residual sweetness a little.  I have experienced some haze in this beer when finished that I suspect is caused by the cider, but I am not 100% sure.  Usually it is similar to a light chill haze, but this beer looks best when it is really bright.  We carbonate to 2.6 vols. of CO2.

Feel free to call or e-mail with any questions.

Cheers,
Chris


-- 
Chris Sellers Brewery Manager
The People's Pint Brewery
Greenfield, MA
413-773-0400
peoplespintbrewery@gmail.com