BuonAnno
Well-Known Member
I am brewing a Caramel Apple Pie Ale the upcoming autumn season and wanted to get some feedback on the recipe.
Here is what Im thinking:
Instead of using water for the sparge I was thinking about going 50/50 with apple juice. Ill mash with all water and then use the apple juice/water mixture solely for the sparge.
Grain
4# Two-Row
2# Roasted Two-Row
1.5# Crystal 60
Hops
.5 oz Perle (60)
.5 0z Perle (30)
Spice additions
1 tbsp Cinnamon (15)
1 tsp Nutmeg (5)
½ tsp All Spice (5)
Zest from 4 oranges (5)
1 Vanilla Bean in the (secondary)
3# Granny Smith Apples (secondary)
I also plan on mashing high (~ 157) to get some body into it.
My hope is that the apple is in the nose and aftertaste while the spices, vanilla and toasted malt work to give it that real apple pie flavor.
For the yeast I am thinking about going with something clean like US-05 but a part of me wants to get crazy and go with WLP300 and ferment super low to get some clove flavors as well.
What do yall think?
Here is what Im thinking:
Instead of using water for the sparge I was thinking about going 50/50 with apple juice. Ill mash with all water and then use the apple juice/water mixture solely for the sparge.
Grain
4# Two-Row
2# Roasted Two-Row
1.5# Crystal 60
Hops
.5 oz Perle (60)
.5 0z Perle (30)
Spice additions
1 tbsp Cinnamon (15)
1 tsp Nutmeg (5)
½ tsp All Spice (5)
Zest from 4 oranges (5)
1 Vanilla Bean in the (secondary)
3# Granny Smith Apples (secondary)
I also plan on mashing high (~ 157) to get some body into it.
My hope is that the apple is in the nose and aftertaste while the spices, vanilla and toasted malt work to give it that real apple pie flavor.
For the yeast I am thinking about going with something clean like US-05 but a part of me wants to get crazy and go with WLP300 and ferment super low to get some clove flavors as well.
What do yall think?