I've been kicking around a recipe in my head for a while and finally put something together. I want to try to brew an apple pie ale. Basically, get the full flavors of a classic apple pie in a bottle. I know it sounds a little crazy, but I do like a challenge. I use Hopville's Beer Calculus to run my recipes, btw (http://beercalculus.hopville.com
So, I'm brewing all grain, 5 gallons of wort, planning on collecting 6.5 gallons of wort. Brewhouse efficiency about 78%.
Original Gravity: 1.064
Final Gravity: 1.017
Est. ABV: 6.3%
5 lbs Victory Malt
4 lbs American Two-Row Pale
.5 lbs Cara-Pils
.75 lbs Flaked Oats
.75 lbs Brown Sugar
4 baked apples (added @ 15 mins in boil)
1.5 oz Amarillo (AA 8.1%) @ 40 mins
.5 oz Amarillo (AA 8.1%) @ 10 Mins
4 oz Lactose Sugar in Primary, Ferment 14 days
4 oz Cinnamon sticks in Secondary 21 days
Pitch with WYeast American Ale II (1272)
My hope is that the Victory malt adds a background buttery/nutty profile, the cinnamon catches on the nose, and the beer holds a solid flavor of apples and sugar. My goal with the oats and lactose is to give it a solid mouthfeel. I'm envisioning this as a fall beer, but expect it will need a couple months of bottle conditioning. I would love to brew this sometime in the next few months and then 'lose it' in the basement until fall.
Question #1: Is it redundant to use lactose and oats? I would prefer lactose for a creaminess (fingers crossed)
Question #2: Baking the apples will break down lots of the sugars. Will adding them towards the tail end of the boil be effective? Or put them in the Primary and ferment on top of them?
I have searched through the recipe forums and could not find a thread similar enough to answer all my questions. If I am repeating something obvious, my apologies, and please be generous with some wisdom.
*If you aren't familiar, baked apples are whole apples cored and put in a pan with cinnamon, sugar, and water then baked in the oven for approx. one hour. Delicious