Experimental Apple Spiced ale
Hi this is my first post on this forum. I've been a long time lurker and have been brewing about 3 years now. My latest interest has been creating a caramel apple cinnamon ale. I havent been able to brew it for the holidays due to moving so im gonna try it this week.
This is my draft of the recipe i'm working on. Advice is always welcomed.
5 gal batch
2 row pale 8#
crystal 80 .5#
crystal 20 1#
biscuit malt 1#
east kent goldings 1 oz for 60 min. maybe more depending on my IBU intentions
cinnamon ? half oz for boil 5min or secondary?
all spice? half oz for boil 5min or secondary?
apples ?# into secondary
still deciding on how to add in the spices and to what degree for flavor.
I'll probably cut the recipe in half and do a small experimental batch to test for flavor
If you're up for experimentation, try boiling down a few gallons of apple juice, caramelize it, then add to your brew as an additional sugar source.
A little update for my recipe
i used that exact malt formula but cut it in half to make a 2.5 gal batch
hop bill was whitbread goldings .75oz at 60 min
same hops .25oz at 15 min
after brewing and fermenting it has a nice subtle caramel base flavor along with a slightly noticeable spiciness from the hops, great base to add the apple and spice flavoring in my opinion.
2 cinnamon sticks
.25 oz all spice
1 12oz can of frozen 100% apple juice concentrate- pitched at room temp
Smells like an awesome apple cidar for the holidays right now. I plan to bottle it within a few more days
That sounds like an interesting brew. Make sure you let us know how it turns out when it is ready for tasting.
Note - I would happily taste a bottle and give feedback. ;)
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