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Old 05-05-2012, 01:21 PM   #21
stbnj
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Apr 2011
Little Egg Harbor, NJ
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Just throwing this out there but a local brewery took a bunch of apple cider from a local orchard and boiled it down into a syrup to add that cinnamon apple flavor to a beer they did. Sounds like it might work for the beer you are going for.
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Old 05-05-2012, 11:04 PM   #22
BeerChef17
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Sep 2011
Washington, DC
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Quote:
Originally Posted by sivdrinks View Post
You could always reference a Pumpkin recipe, kinda similar. Some of those mash with pumpkin.
This is why I said add to the mash. With my pumpkin recipe I do the same steps. Pumpkin in the mash and vanilla + spices at FO and in the secondary. It's just personal preference really. I haven't ever brewed it any other way so I can't say for certain what adding it in the mash vs just the secondary will achieve but the technique has worked well for me in the past
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Old 05-06-2012, 12:27 PM   #23
sivdrinks
 
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Apr 2011
Lebanon, PA, PA
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I added 8 oz of Coconut flakes to the mash for a Coconut Porter. Not sure if it added anything to the beer or not. Always hard to tell when your adding it at a later time also.

 
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Old 09-28-2012, 03:18 PM   #24
MazdaMatt
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Apr 2011
St. Thomas, Ontario
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Quote:
Originally Posted by BrewerinBR View Post
Marris Otter is English and Apple pie is American.
Careful what you say around a Dutch or French baker.

Here's my take, hopefully making it this weekend:

3kg marris
0.5kg honey malt
0.5kg crystal 45
0.5kg crystal 77

mash @157

0.5oz [email protected]
0.5oz [email protected]
2tsp [email protected]
3/4tsp [email protected]
3/4tsp [email protected]

Boil 60 minutes, 16L (4g) into fermenter
English Ale yeast

After primary add 4L (1g) of dark apple cider and 1/2 vanilla bean, scraped.

 
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Old 09-28-2012, 03:26 PM   #25
Obliviousbrew
 
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Feb 2012
Benidorm, Alicante/Spain
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Quote:
Originally Posted by BrewerinBR View Post
Dude way to much Victory --- biscuit malt going to taste like eating bread. Marris Otter is English and Apple pie is American. Apple pie needs to be American.......
Apple pie is not american:

"...English apple pie recipes go back to the time of Chaucer. The 1381 recipe (see illustration at right) lists the ingredients as good apples, good spices, figs, raisins and pears. The cofyn of the recipe is a casing of pastry. Saffron is used for colouring the pie filling.

In English speaking countries, apple pie is a dessert of enduring popularity, eaten hot or cold, on its own or with ice cream, double cream, or custard...."

 
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Old 09-29-2012, 12:49 AM   #26
Onlooker
 
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Jun 2012
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So tmags711, how'd this turn out? I'm interested in the concept, for sure. Give it up!

 
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Old 10-01-2012, 12:29 PM   #27
MazdaMatt
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Apr 2011
St. Thomas, Ontario
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I did the recipe that I listed above this weekend. After smelling the spices I reduced the all-spice to 1/2tsp, but otherwise it is all the same.

I messed up my boil a bit because I"ve recently been doing 90 minute boils and only did 60 - didn't alter my water addition accordingly so my OG was 1050 instead of 1056 and my volume was a bit high. Because of the high volume i'm actually going to rack off the cake when primary slows down so I have more volume for the apple juice to go in.

Once the spices were added I scooped a little out of hte pot and brought it to wifey to check out. She smelled it and said "Mmm, apple pie", I said "Great, but sniff again there's no apple yet". So the good news is it smells like PIE! Hopefully the addition of unfiltered/unpasteurized cider will give it a nice apple aroma/taste and this should be a good xmas apple pie ale.

I will update when I'm ready to keg it.

 
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Old 10-01-2012, 01:20 PM   #28
SleepyCreekBrews
 
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careful with the cinnamon , it has the potential to overpower everything ...

 
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Old 10-02-2012, 11:53 AM   #29
MazdaMatt
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Apr 2011
St. Thomas, Ontario
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Thanks, Sleepy. I was concerned about that so when I was reading recipes and saw they all used 3tsp, I reduced it to 2tsp for safety. I'd rather keep it subtle.

The airlock smels nice and has slowed down. I just need to find cider with no preservatives, the local country market I went to last night had potassium sorbate in their cider

 
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Old 10-04-2012, 02:35 PM   #30
tmags711
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Mar 2012
Chicago, Illinois
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Actually y'all, I haven't gotten to brew it yet. I'm still learning my setup and working on improving efficiency. Unless my math is really off, I seem to be stuck around 65%. BUT, got a new mash tun, so I think I'll give it a go this weekend.

Thanks for the input everybody! Props to MazdaMatt for getting it done before me!
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