Apple Crisp Pale Ale

Post by **LeafMan66_67** » Thu Oct 04, 2012 6:09 am

Found this one in a book of 52 seasonal recipes - any thoughts or comments?

Apple Crisp Pale Ale
Batch Size (fermenter): 21.00 l
Estimated OG: 1.050 SG
Estimated Color: 12.7 SRM
Estimated IBU: 23.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
4.54 kg Pale Malt (2 Row) US (2.0 SRM)
0.23 kg Caramel/Crystal Malt - 60L (60.0 SRM)
0.11 kg Aromatic Malt (26.0 SRM)
0.11 kg Chocolate Malt (350.0 SRM)
43.00 g Fuggles [4.50 %] - Boil 60.0 min
3.00 Items Cinnamon Stick (Boil 60.0 mins)
14.00 g Hallertauer [4.80 %] - Boil 1.0 min
6.00 Items Apple, Peeled and Diced (Steep 20 mins)
1.0 pkg Nottingham (Danstar #-)

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4.99 kg
----------------------------
Mash 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 10 min

Post by **mr x** » Thu Oct 04, 2012 6:21 am

That might be a lot of cinnamon.

Sent from my Nexus S

Post by **LeafMan66_67** » Thu Oct 04, 2012 6:31 am

mr x wrote:That might be a lot of cinnamon.

Sent from my Nexus S

Interesting - they have breakdowns for 1-gallon and 5-gallon batches. One gallon uses 1 stick, 5-gallon uses three ...

Post by **mr x** » Thu Oct 04, 2012 6:46 am

I'd weigh the stick and compare it to other spiced beer recipes.

Sent from my Nexus S

Post by **LeafMan66_67** » Thu Oct 04, 2012 7:13 am

mr x wrote:I'd weigh the stick and compare it to other spiced beer recipes.

Sent from my Nexus S

Thanks ... will do!

sleepyjamie · Post by **sleepyjamie** » Thu Oct 04, 2012 7:39 am

interesting recipe. let me know how it shines out.

akr71 · Post by **akr71** » Thu Oct 04, 2012 9:33 am

I put 1 cinnamon stick in a test batch once (~1 or 2 gallons). 3 years later the cinnamon level is tolerable - early on it was WAAAAY too much... for my tastes at least.

IMO its better to go light on the spices and want more next time round, than it be undrinkable and never want to touch the stuff later.

Post by **mr x** » Thu Oct 04, 2012 9:41 am

You might want to try celyon/'true' cinnamon as well. Mellower effect.

Post by **LeafMan66_67** » Thu Oct 11, 2012 6:59 am

After a bit of digging around, found some other people who brewed the same one and they had cut the cinnamon to 1 x 4" stick, steeped for 10 minutes rather than three for a 60 minute boil. Apples were also steeped for 10 min. rather than 20.

I'll give it a shot next month and see how it goes.

Graham.C · Post by **Graham.C** » Thu Oct 11, 2012 11:37 am

LeafMan66_67 wrote:After a bit of digging around, found some other people who brewed the same one and they had cut the cinnamon to 1 x 4" stick, steeped for 10 minutes rather than three for a 60 minute boil. Apples were also steeped for 10 min. rather than 20.

I'll give it a shot next month and see how it goes.

what do you mean by steeped? Watch out for pectin.

Post by **LeafMan66_67** » Thu Oct 11, 2012 12:00 pm

Graham.C wrote: what do you mean by steeped? Watch out for pectin.

Steep for 10 minutes after flameout ... figured if I'm not boiling the apples, I shouldn't have a problem with pectin.

LiverDance · Post by **LiverDance** » Thu Oct 11, 2012 1:27 pm

I do everything possible to keep apple flavor out of my beers

sounds like a fun brew though.

Graham.C · Post by **Graham.C** » Thu Oct 11, 2012 4:19 pm

LeafMan66_67 wrote:
Graham.C wrote: what do you mean by steeped? Watch out for pectin.
Steep for 10 minutes after flameout ... figured if I'm not boiling the apples, I shouldn't have a problem with pectin.

I'm not sure what temperature you need to activate the pectin in apples (probably depends on pH). Let us know if you get a haze, if you do we will know why. It will still be drinkable, it will just look funny. If it does activate, you can use enzymes to clear it, but I can't imagine it will do anything to the flavor so why bother.

Graham.C · Post by **Graham.C** » Wed Feb 13, 2013 2:54 pm

How did the cinnamon carry over in this?

Post by **LeafMan66_67** » Wed Feb 13, 2013 5:21 pm

Graham.C wrote:How did the cinnamon carry over in this?

I used one 4" cinnamon stick from Bulk Barn, steeped for 20 minutes after flameout before running through the CFC. Both the apple and cinnamon flavours were VERY subtle. If doing again, I would up the cinnamon by one stick. Beer turned out nice - we drained the keg during one party.

canuck · Post by **canuck** » Wed Feb 13, 2013 5:44 pm

Sounds like an awesome beer! Would you use the same amount of apples next time, or increase it slightly?

Post by **LeafMan66_67** » Thu Feb 14, 2013 6:46 am

Personally I would keep it the same. The beer only showed a bit of apple flavour when served at around 10 degrees C or so. When it was cold, it wasn't noticeable.

canuck · Post by **canuck** » Wed May 29, 2013 2:57 pm

Very cool brew, Derek! I wouldn't mind trying this as well!

derek · Post by **derek** » Thu May 30, 2013 8:37 am

To each his own, I guess. I had a "Pale Ale" on Saturday, which I didn't ask about but from previous experience assumed was just a FestaBrew, and I thought I was drinking cider. Horrible.

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