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Old 10-04-2011, 02:57 PM   #1
malweth
 
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Nov 2010
Wakefield, RI
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My recipe's already pretty set (already got the grain), but here's what it looks like before and after the LHBS:

Apple Pie Ale (Brown Ale)

7 lbs Maris Otter
2 lbs Victory
1.5 lbs Crystal 60
0.25 lbs Chocolate
0.1 lbs Roasted Barley
1 oz Goldings @ 60
1 oz Goldings @ 15
Irish Moss @ 15
4 oz Apples @ 0
4 fl.oz Boiled Cider @ 0
1 gal Cider @ secondary

I made sure to get an extra oz of goldings for bittering in case my efficiency is good...

After the LHBS, I got 2 lbs of Vienna instead of Victory (they didn't have Victory or Biscuit). I'm now thinking of toasting 2 lbs of my Maris Otter because I want a nutty/biscuity flavor in the background.

BeerSmith2 estimates:
Mash Eff: 70.6%
OG 1.054 (including cider & apples, but not the boiled cider)
IBU 21.2
Color 19.1 SRM
ABV 5.7%


Thoughts? Am I setting myself up for anything?
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[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(R)
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Old 10-04-2011, 04:03 PM   #2
Monstar
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Oct 2010
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Make sure you mash a little higher. With all that cider I could imagine that fermenting out DRY. Unless that's how you wanted it of course.

 
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Old 10-04-2011, 08:06 PM   #3
malweth
 
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Nov 2010
Wakefield, RI
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Thanks! I will aim high... maybe 156-158?

BTW - forgot to mention that I'll be putting cinnamon & nutmeg into the secondary. It doesn't play any role in the AG process, but I forgot it in the recipe.
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[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(R)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

 
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Old 10-04-2011, 08:16 PM   #4
rycov
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Feb 2010
conway SC., South Carolina
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why are you adding 4oz of cider at flameout and the rest during secondary? why not just add all of it to secondary?

and how does your OG include the cider added later, but not the boiled cider?
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Quote:
Originally Posted by mrk00k View Post
I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
Quote:
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I would make a yeast starter, and pitch it into your mailbox.

Reason: incomplete

 
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Old 10-04-2011, 08:51 PM   #5
Rob_B
 
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I would use a little pectic enzyme as well or the cider will haze up on you.

 
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Old 10-04-2011, 10:35 PM   #6
Monstar
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Oct 2010
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Quote:
Originally Posted by malweth
Thanks! I will aim high... maybe 156-158?
Sure! I've done beers around there that had lots of body. Should even out the cider well.

 
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Old 10-05-2011, 10:32 AM   #7
malweth
 
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Nov 2010
Wakefield, RI
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It's 4 oz of boiled cider (it's concentrated cider syrup... essentially sugary apple extract).

The pectic enzyme is a good idea! I have some on hand from winemaking.
__________________
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(R)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

 
Reply With Quote
Old 10-05-2011, 10:44 AM   #8
Stout-n-Braggot
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Feb 2011
Portland-Metro, Oregon
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this looks delicious, i'll have to brew this one up sometime, and maybe add some molasses to a portion of it...

 
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