Hey All,
I have been making Holiday Ales over the last few weeks. This weekend I am Racking my Apple Cinnamon Spiced Ale over to secondary. I am not sure how much apple I should put in the carboy, does anyone have suggestions?
Also after our Mash my brew buddy and I realized we forgot to put 5.2 in our mash and the sweet wort had an astringent taste because of my wate ph being a little high.
After Fermentation most of it cleared but it is still present. I plan to condition for another 2 months so other than that is there something I can do to clear it?
Here is the recipe I made, still needs some perfecting:
Measured Original Gravity: 1.082 SG
Measured Final Gravity: 1.021 SG
Alcohol by Vol: 8 %
Bitterness: 22.0 IBU
Color: 18.6 SRM
Amount Item Type % or IBU
9.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 62.07 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.90 %
1.00 lb Carawheat (Weyermann) (50.0 SRM) Grain 6.90 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.90 %
1.00 lb Vienna Malt (3.5 SRM) Grain 6.90 %
2.00 oz Mt. Hood Pellet[3.90 %] (45 min) Hops 19.8 IBU
1.00 oz Fuggles Pellet [4.00 %] (5 min) Hops 2.2 IBU
0.13 oz Anise, Seed (Boil 30.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.00 items Cinnamon Stick (Boil 20.0 min) Misc
1.00 tbsp Irish Moss (Boil 10.0 min) Misc
2.00 items Cinnamon Stick (Boil 5.0 min) Misc
2.00 gm Seeds of Paradise (Boil 5.0 min) Misc
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 6.90 %
0.50 lb Clover Honey (1.0 SRM) Sugar 3.45 %
American Ale II (Wyeast Labs #1272) Yeast-Ale Starter from Previous batch
Spiced Holiday ale with Apples
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