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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Thinking about an apple bock
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Old 06-21-2011, 02:40 PM   #1
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Default Thinking about an apple bock

So I read in designing great beers that this style actually exists and is fairly common. This got me thinking about how much I love bocks, and how much adding apples would just make it the perfect fall/winter beer. When I do this style, I am actually going to try to do the triple decoction method (I love the videos and I am buying a book), but the question then became when to add the apples. I was thinking that I could just make the beer now and let it lager and when apples come into season around late august stick them in the primary for a month and then keg it. Do people use the juice, pulverize them and add the crushed apple parts? I don't generally do fruit beers, but I would assume that adding 2lb of apples to the secondary would give it a nice apple kick. Should I add more?

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Old 06-21-2011, 02:45 PM   #2
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Most people will tell you not to do this, but I made an apple wheat last summer where I washed and quartered the apples and tossed them into the primary after initial fermentation stopped. The beer was fantastic and the apples came through very obviously. That's the only way I will use apples from now on.

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Old 06-21-2011, 06:01 PM   #3
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I made a blueberry ciser last year that tastes fantastic but had haze for about six months untill I added pectic enzyme to clear it up. not sure if it's needed for beer but made I huge difference for ciser.

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Old 06-22-2011, 11:33 PM   #4
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Now this is an interesting thread for me. I've got a blueberry cyser aging right now. AND the apple bock idea sounds fantastic.

Are there any special contamination concerns to be aware of with apples? I'm not too afraid of tossing them in, especially in a high-gravity bock that's done fermenting, but i'd hate to do something stupid. Just quarter and peel and away you go?

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Old 06-23-2011, 03:26 AM   #5
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It would seem reasonable to assume that apples would have wild yeast all over them like most fruit. I would peel them for sure.

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Old 06-23-2011, 03:44 AM   #6
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Just a thought - what about using apple sauce? I have two little kids so we got lots of it around. Coming out of a jar should be plenty sterile. I have had several apple beers including a sour that were fantastic. Would love to try it someday when I take another stab at a fruit beer.

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Old 06-23-2011, 05:16 AM   #7
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I was thinking about the sauce, the thing with tossing them into the primary after a week is even with the wild yeast, they will not have time to take, even it is does, it will be a slightly sour (very very slightly, more like adding brett b after a week) and with a bock being in the 7+ range and lagered I think this is a very good idea. I think I would also pitch some into the secondary as well to soak. Maybe, like... 1# in the pirmary and 2# in the secondary?

Also what is a cyser? Is it sort of like a teg?

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Old 06-23-2011, 02:05 PM   #8
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I don't know what a teg is, but cyser is a subcategory of mead. It is honey fermented in apple juice.

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Old 06-23-2011, 02:24 PM   #9
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Oh okay... sorry I misspelled it... a tej. Basically a mead, beer mix or a beer made with a heavy amount of honey. A cyser sounds delicious!

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Old 06-23-2011, 05:20 PM   #10
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Quote:
Originally Posted by Patirck View Post
Just a thought - what about using apple sauce?
As long as it is all-natural with no added ingredients save some water and natural sugar, I don't see why not.

I prefer whole apples though, as I wrote above. I've so-far always been able to pick out beers that did not use natural, whole fruit for their flavoring. Sam Adams is the worst of the bunch, although the new Blackberry Wheat is actually pretty good in my opinion.
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