Since I started brewing I've made it a tradition to make Midwest Supplies Apple Ale every year around this time. This year I decided to put a new spin on it.
Oaked Sour Apple Ale
12 lbs two row
1 lb honey malt
.5 - 1 lb acidulated malt
1 lb brown sugar
1 oz hellertauer
4 oz apple extract
1 gallon apple cider
- both added at kegging
2 oz oak chips
- I'll add these like I add my dry hops in the keg in a bag so I can pull them when I have enough oak flavor
In the years past I've used the apple flavoring and cider with success. My questions are:
How much acidulated malt should I use? I've heard a lot of its personal taste, but maybe someone has some advice especially with regards to using it with a beer that will be oaked?
Anyone have experience with using oak chips in a beer like this? How did it turn out and any advice?
Thanks! I'll be brewing this within the next couple of weeks...