TimpanogosSlim

Recipes 

i'm no expert on whether the apples should be in secondary or in the mash or what, but i agree with baking them - partial caramelization of their sugars should help. To that end, it might make sense to bake them in something non-stick so you can get all the goodness. it will also break down the cell walls and make the sugars easier to ferment (and the flavors easier to dissolve).

You should core the apples. There are bad things in apple seeds.

The cinnamon at 4oz of stick may be too much. If we're talking about hard cassia cinnamomum aromaticum bark, it's flavors are very soluble in alcohol. You might want to do some more research on the amount and type of cinnamon used in spiced beers.

fwiw true brown sugar is manufactured by spinning cooked cane juice in a centrifuge-like device, and as such it's major constituents are sugar and molasses. In baking i vociferously advocate real spun brown sugar because it's crystals are long and needly and have physical properties that are critical during the mixing stage - but added to wort you may as well use molasses for the flavor.

A cup of brown sugar is basically equivalent, chemically speaking, to 1 cup of table sugar (granular white sucrose) and 1 tablespoon of molasses, fwiw.

dwarven_stout

Recipes 

You'll want some tartness in there. Pie apples are tart. What you have right now is a recipe for applesauce beer. You're on the right track with cinnamon, and you might consider adding a little vanilla.

Cascade Barrel House in Portland made a sour beer called Apple Pie, and I couldn't believe how much it tasted like pie. I believe that beer was barrel aged with Granny Smith apples.

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"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

jeepinjeepin

Recipes 

Well it took a bit, but now you have some people here that actually sound like they have a clue. Glad I could help. Hehe

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Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

tmags711

Recipes 

Thanks for the answers y'all.

I'm definitely gonna switch over to a 50/50 Maris and 2-Row base with some Victory and Specialty malts.

As for the apples I am going to stick with cooking them before, then see how it tastes after primary. If the apples are too weak then I will rack over some more in secondary. Spices will be interesting, I will do some more research on amounts.

I'll post my final grain bill when I have time to brew this in a couple weeks.

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That beer tasted like another....

Primary: *empty*
Secondary: Strawberry Blonde
Bottled: Blood Orange Witbier, Last Chance IPA, Smoked Out IPA

Channel66

Recipes 

This sounds wonderful to me. let us know how it goes?

Coopmiami

Recipes 

Ill try to remember the recipe but my colleges homebrewing team made an applejack ale that when we were making it, smelled the like whole floor was eating a bowl of apple jacks. It was ****ing awesome

BeerChef17

Recipes 

personally I would roast 1# of apples in the oven coating them with a little sugar until they are soft and add that to the mash to help get a nice mouth feel out of them. Add cinn, nutmeg, and a touch of clove at 5m.

Then when you transfer to secondary rack on top of some more apples. At this point I'd probably stick to fresh tart apples. Also when racking taste your hydrometer sample to gauge the spices. And add more into the secondary if you feel it needs them.

Oh another thought...at flame out (and into the secondary if needed) I would add 1oz vanilla extract

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Primary #1: Empty
Primary #2: Empty

Secondary: Empty

Bottled: Bonanza Weizen, Coffee Stout, Flying Dog IPA Clone, Momma K's Kream Ale

Next up: Smokey the Bear Honey Porter

Planning: Godzilla IIPA (Citrillo IIPA)

dwarven_stout

Recipes 

So, I don't mean to start an argument, but I don't understand some of what you said and disagree with some more. What mouthfeel do you expect to get from baked apples in the mash? It sounds like extra work with no real payoff. I've learned to stay the heck away from clove in beer. Vanilla is super volatile and should go in secondary or at bottling. IMHO you're just wasting money adding extract to the boil.

__________________
"I can't believe how many people think Air Lock is pronounced Hydrometer." -BigKahuna
"If you gave me a beer with placenta in it without telling me I would kick you in the nuts." -ODaniel
"We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter. We just wantz to be druck, u know?" -Yooper

sivdrinks

Recipes 

You could always reference a Pumpkin recipe, kinda similar. Some of those mash with pumpkin.

sivdrinks

Recipes 

Not very relevant but look at some of the ingredients registered on Hopville!

http://hopville.com/recipe/1344533/home-brew/wtf