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Old 02-22-2011, 08:44 PM   #1
DubbelDach
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Default Extract - Haerfest Spiced Apple Ale

Recipe Type: Extract
Yeast: Wyeast 1098 British Ale yeast
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.008
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7 days at 65F
Secondary Fermentation (# of Days & Temp): 7 days at 65F
Tasting Notes: Tastes like apple pie!

I have had a few requests for this in the last few days, so here goes:

Haerfest Spiced Apple Ale

7 lbs extra light dme
9 oz 40L crystal
2 oz chocolate malt
5 oz maltodextrin

1 oz Hallertau @ 60 mins

1 vanilla bean, split
1 tsp cinnamon
8 oz maple syrup
4 oz apple extract

Steep the specialty grains.

Add half the vanilla bean and half of the cinnamon at 15 mins

Add other half of vanilla and cinnamon, plus all maple syrup at flameout.

Add apple extract to taste at bottling/kegging.
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Old 02-22-2011, 10:01 PM   #2
Suthrncomfrt1884
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Sounds pretty interesting. I'll have to convert this to AG and give it a shot.
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Old 02-23-2011, 05:05 PM   #3
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If I ever do it again, I will also do that... Was just thinking to sub out the DME for the right amount of 2 row.
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Old 07-20-2011, 06:28 PM   #4
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I just brewed this. Tasted a bit of it right before bottling. Does it have sort of a sour/biting finish? Will that mellow during bottle conditioning? Hopefully this batch isn't a lost cause.
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Old 08-14-2011, 03:44 AM   #5
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just brewed this... looks/smells fantastic. Very excited to ferment/drink!
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Old 12-19-2011, 01:21 AM   #6
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I know it's an old thread, but I'm thinking about doing this brew in the next couple days...I've got some golden light extract here...would that be the same as the extra light?
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Old 11-14-2012, 01:17 AM   #7
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Is there any update to this? I was hoping to brew this up quickly for the holidays. Thanks in advance!
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Old 11-16-2012, 10:00 PM   #8
DubbelDach
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Updated it to All-Grain.... with a twist. That twist being one gallon of apple cider!

Recipe is for 4 gallons of beer. Then add the cider at the end of primary.

8 lbs American 2-row
.5 lbs Breiss Carabrown 55°L
.25 lbs American Chocolate Malt
1 oz Hallertau (Pellets, 4.50 %AA) boiled 60 min.
.5 oz East Kent Goldings (Pellets, 5.00 %AA) boiled 5 min.
.5 tbsp Cinnamon (ground, boiled 5 min.)
.5 tbsp Nutmeg (ground, boiled 5 min.)
1 Vanilla Bean (split, scraped, added to 2ndary)
1 gal Pasteurized apple cider (added to end of primary)
1 pkg Danstar Nottingham

Notes

Single infusion mash (1.25 qts./lb.) at 158 degrees for 60 minutes. Big and malty because cider may dry it out.

I used Breiss Carabrown (55L) but in Beertools used British Crystal (55L) for the calculations... Couldn't find Carabrown on Beertools.

Brewing 4 gallons, then adding 1 gallon of cider towards the end of primary and letting that ferment as well.

How is it? Jury's still out. The cider is pronounced. Had to make a spice extract and add more. Still not positive if I'd make it again. The extract version might have been better!
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