Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > apple sauce ale
Reply
 
LinkBack Thread Tools
Old 09-16-2010, 06:15 AM   #1
Jack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts
Likes Given: 1

Default apple sauce ale

We had some apples that were about to go bad, so SWMBO made some apple sauce tonight. When I was spooning it into containers, it occurred to me that apple sauce has a bit different flavor than cider or raw apples. So, of course, I had the urge to make an apple sauce ale.

Has anyone tried this before?

I was thinking of taking a hefeweizen and fermenting it on the cold side to get some nice clove aroma going. Then spooning a couple pounds of apple sauce straight from the stove into the carboy, letting the sugars ferment out, and racking to a secondary to get the beer off the sauce. Apples and clove go together pretty well, so I could see it sort-of working.

__________________
Jack is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 06:24 PM   #2
JonK331
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Fremont, CA
Posts: 2,101
Liked 30 Times on 30 Posts
Likes Given: 6

Default

Hmmm. That sounds pretty good. do try and let us know.

__________________
JonK331 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2010, 06:44 PM   #3
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,645
Liked 169 Times on 149 Posts
Likes Given: 4

Default

Worth a shot. Just make sure the sauce is cool enough before adding it to the carboy - you don't want to stress/kill your yeast.

JLem is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2010, 05:26 PM   #4
cactusgarrett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Madison, WI
Posts: 984
Liked 7 Times on 5 Posts
Likes Given: 8

Default

Hey Nicholas! I actually used apples last year:

I took about 5lbs apples straight from the orchard, peeled, froze, thawed, then added the "sauce" to the secondary (the freeze/thaw pretty much "sauced" the apples for me). I started with the popular Caramal Cream Ale recipe, which always resurfaces around here, as the base beer in attempts to make a "caramel apple" beer of sorts. I used a sweeter variety of apple, as i thought a sour one would overpower the base beer itselfe, and i used a neutral yeast & minimal hops to allow for the apple to come through.

People really enjoyed it, as did i, but the apple didn't come through nearly as much as i wanted it to. It was really only present in the aroma. Things could change, though, if you used the apple during primary fermentation, but my main concern would be the clove & typical hefeweizen flavors overpowering any traces of the apple.

__________________

~~ Malted barley wants to become beer. ~~

cactusgarrett is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 08:37 AM   #5
tangleboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: SoCal
Posts: 3
Default

Sounds interesting, had a buddy that made a triple that tasted exactly like applesauce. It was a total accident though he through some lavender straight from his garden into secondary and blam applesauce who would have thought

__________________
tangleboy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apple Ale Help. Boomer Recipes/Ingredients 7 05-10-2010 03:03 AM
Porters and Stouts: Soy Sauce Flavor Torchiest Recipes/Ingredients 12 10-30-2008 04:05 AM
Soy Sauce Flavor in Stouts jrhammonds Recipes/Ingredients 5 08-25-2008 10:54 PM
Apple Ale? Orfy Recipes/Ingredients 9 10-29-2007 06:34 AM
Apple Ale TandEBrews Recipes/Ingredients 2 10-23-2006 08:43 PM



Newest Threads

LATEST SPONSOR DEALS