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Old 09-19-2008, 10:31 PM   #11
pkaeding
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Default Apple Ale recipe

I made an apple beer earlier this year, and it came out pretty good. I used 1 gallon of cider in the 5 gallon batch, so the apple flavor was definitely there, but it was pretty well balanced. I also used some cinnamon and nutmeg to give it that apple-pie-like flavor.

I posted the recipe for my apple beer on my blog, if you are interested.


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Old 03-02-2009, 04:38 PM   #12
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Default Apple beer for dummies

You can make this too hard. Simply use any pilsner beer recipe and sub strained fresh apple cider for the water. You'll have to draw out some sediment before bottling. Make sure the cider is fresh, with no additives. It will have some wild yeast in it, so there be a variation between batches if you do not sterilize the cider before adding the yeast, and you can cut back on the malt if you wish, to adjust the sugar.


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Old 03-02-2009, 04:51 PM   #13
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I'm thinking this would be a good idea for either a saison-like or tripel-like beer. The apple juice would help dry the beer out, while contributing a slight crispness and apple flavor.
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Old 03-07-2009, 02:30 AM   #14
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If you replace the water with apple juice or cider you will be increasing the OG. I think this will raise the ABV quite a bit. Do you think the alcohol flavor with be over powering.
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Old 10-09-2009, 03:56 AM   #15
permo
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Malts:
3# Amber liquid malt extract
3# light DME
1 lb Crystal/Caramel 80
3 oz toasted Oats
2# Honey (boil 60 minutes)
Hops:
1oz Cascade (boil 60 minutes)
1 oz Cascade (boil 20 minutes)
1 oz Willamette Aroma (boil 0 minutes, when you turn off the flame )
Misc
1.5 tsp Irish Moss (boil 10 minutes)

Yeast: Dry English Ale Yeast,

Additives:
1 whole nutmeg roughly crushed (boil 60)
3 Cinnamon stick (boil 60 minutes)
2 whole cloves (boil 60 minutes)
1 whole fresh rough chopped ginger (boil 60 minutes)
6 lbs chopped apples that I rinsed with hot water and froze in a 1 gallon bag with water (add this to cool wort at end of boil)
32 oz apple cider/jjuice added to secondary fermenter


My OG was 1.070 , after 5 days of fermentation it is sitting at 1.018 in secondary where it is now fermenting away with the apple juice. I think this is going to hit 8% ABV by the time it's said and done.


after I added the cider to secondary, fermentation started up again. I am likely going to let this carry on for a week and then rack again and possibly dry hop and rack it onto some more crushed apples or something. Or I might just leave it alone!

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Old 10-09-2009, 04:26 PM   #16
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Thanks to conpewter PMing me and this popping up in my new posts search... It's only 14 months after I promised, but...

Hærfest Spiced Apple Ale

7 pounds Munton’s extra light dry malt extract
9 oz. 40L crystal malt
1 oz. chocolate malt
5 oz. malto dextrin

1 ounce Hallertau hops @ 60 mins

1 vanilla bean – split, chopped, and soaked in a cup of Grey Goose for a week. Add to 2ndary
1 teaspoon cinnamon @ 2 mins
8 ounces maple syrup @ flameout
4 ounces LD Carlson apple extract. Add to 2ndary

1 teaspoon Irish moss

1 vial Wyeast 1098 British Ale yeast

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Old 10-12-2009, 06:41 AM   #17
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hello am newbie...and i go by the name links03rjean..thanks for sharing the ingredients...i'll try making one this coming sunday.

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Old 10-13-2009, 12:17 AM   #18
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A friend of mine just made an amber with 2 big apples pureed and added at secondary. I didn't think that would be enough to do anything flavor wise, but you can actually smell them in the aroma. It's nice.
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Old 10-13-2009, 04:45 PM   #19
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i've got a ginger apple hefeweizen in secondary right now, if it comes out good, i can post the recipe. I used whole apples for my batch, froze them to break the cell walls, pasteurized in water, and then did a quick blend so they were in about nickel sized chunks.
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Old 10-28-2009, 04:28 PM   #20
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Im just curious if anybody has tried it this way and if so, how it came out. Just do like you are making hard cider, only use beer yeast and hops ? Or would the lack of grains or extract make it less like beer and more like a bitter wine ?


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