Brann_mac_Finnchad
Well-Known Member
- Joined
- Apr 26, 2012
- Messages
- 256
- Reaction score
- 15
Belgian Dubble Apple Ale
4 lb pale ale
1 lb crystal 120
1 lb Special B (Cara aroma used)
1 lb raisins
1 pounds honey
2 pounds sugar
2.5 tsp DAP (Di-ammonium Phosphate
4 gallons apple cider
Saflager S-23
Grains and raisins with 2 gallons of water. Pour into sanitized and preheated cooler and close like when it is down to 160F. Sparg with another gallon of hot water. Cook sugar, DAP, and 1 cup water to deep amber (290 degrees), and slowly add wort to dissolve. Boil down to ½ gallon (or syrupwhichever first). Cool with 1 gallon apple cider and mix in honey. Pour into carboy with other three gallons, and pitch yeast.
9-15-13; OG is 1.070
10-6-13; SG is 1.014. Taste is much dryer and not as much flavour. Added enough honey to bring the SG up to 1.026 (forgot to add at the beginning). The plan is to let it go for another week or so, bulk pasteurize, then add another couple pounds of candi syrup. 7.5% ABV
11-10-13; SG has fermented back down to 1.013. Taste is better. Left at Dun Gleanne. 9.3% ABV.
11-16-13; SG hasnt changed. Bottled 16 crown caps, with ½ tsp of sugar in each for bottle carbing and conditioning (2-18-14 update, lightly carbed, not the full 2.5 units).
12-10-13: Racked off of lees and put in refrigerator.
12-16-13: Added the reserved ½ gallon of wort to carboy, mixed gently, pulled off ½ gallon growler to carb, and returned to fridge.
1-26-14: Finally bottled. Pitched ½ pack of 1116 in the carboy to guarantee viable cells, and bottled. 17 crown caps.
Notes: Next time, chop raisins and add to boil. Add 1 vanilla bean. USE PROPER YEASTBelgian ale yeast (possibly cultivated from commercial), NOT a lager yeast. Double stage fermentation (apple juice first, at cooler temps, then add wort syrup and bring up to 70s)?
I much preferred the bottling backsweetened with wort.
4 lb pale ale
1 lb crystal 120
1 lb Special B (Cara aroma used)
1 lb raisins
1 pounds honey
2 pounds sugar
2.5 tsp DAP (Di-ammonium Phosphate
4 gallons apple cider
Saflager S-23
Grains and raisins with 2 gallons of water. Pour into sanitized and preheated cooler and close like when it is down to 160F. Sparg with another gallon of hot water. Cook sugar, DAP, and 1 cup water to deep amber (290 degrees), and slowly add wort to dissolve. Boil down to ½ gallon (or syrupwhichever first). Cool with 1 gallon apple cider and mix in honey. Pour into carboy with other three gallons, and pitch yeast.
9-15-13; OG is 1.070
10-6-13; SG is 1.014. Taste is much dryer and not as much flavour. Added enough honey to bring the SG up to 1.026 (forgot to add at the beginning). The plan is to let it go for another week or so, bulk pasteurize, then add another couple pounds of candi syrup. 7.5% ABV
11-10-13; SG has fermented back down to 1.013. Taste is better. Left at Dun Gleanne. 9.3% ABV.
11-16-13; SG hasnt changed. Bottled 16 crown caps, with ½ tsp of sugar in each for bottle carbing and conditioning (2-18-14 update, lightly carbed, not the full 2.5 units).
12-10-13: Racked off of lees and put in refrigerator.
12-16-13: Added the reserved ½ gallon of wort to carboy, mixed gently, pulled off ½ gallon growler to carb, and returned to fridge.
1-26-14: Finally bottled. Pitched ½ pack of 1116 in the carboy to guarantee viable cells, and bottled. 17 crown caps.
Notes: Next time, chop raisins and add to boil. Add 1 vanilla bean. USE PROPER YEASTBelgian ale yeast (possibly cultivated from commercial), NOT a lager yeast. Double stage fermentation (apple juice first, at cooler temps, then add wort syrup and bring up to 70s)?
I much preferred the bottling backsweetened with wort.
