ArkotRamathorn
Well-Known Member
- Joined
- May 1, 2013
- Messages
- 1,302
- Reaction score
- 317
After running out of New Glarus Apple Ale (probably one of the beers that really put me on the war path to start home brewing) I'm looking to start experimenting to make an Apple Ale. Since there seems to be speculation all over the place on how NG does their apple ale, I'll worry more about just making what could potentially be a tasty apple ale. The thing that I could find the most definitive information was that NG uses a brown ale as a base for their apple ale.
I'm going to start with a 3.5 gallon batch of wort for a brown ale recipe, listed below.
3# 2-Row
1# 2-Row Toasted
.5# C40L
.25# Chocolate
.25# Carapils (this part is highly optional, I'm not sure if I really want/need it)
.5 oz. EKG 60 minutes (5%ish, depending on what my local place has in stock)
Wyeast 1318 London III (should be ale to keep it relatively warm in the 72-74 range) 1 smack pack
I'm wondering if I really need the Carapils. I have approximate 12lbs of cider thats between 1.030-1.035ish (a gallon and 2 liters if my numbers aren't wrong). I was planning basically to take the cider and get it as icy cold as possible and throwing it in the kettle after flame out to help bring the temp down quickly. From what I've been seeing a lot of the ciders that people make tend to drop below 1.000 usually so my logic behind the carapils was to keep some sweetness.
How exactly will the IBUs and the OG/FG be affected by the addition of the cider, if I simply add the 1.5ish gallon of fluid to the calculator it shows I drop 5-6 IBUs, would this be a safe guess for the approximate drop in IBUs since the cider won't be boiled? Assuming 75% efficiency it goes from 1.038 to 1.026 for the OG, since the OG of the cider and the wort will be fairly close, will the OG stay the same basically?
With my recent addition of equipment including a 6.5 gallon carboy, should I plan a secondary fermentation on this? A friend steam juiced the apples for this cider as a favor and there are some bits of apple left over in the juice, I have heard horror stories of puke flavored ciders.
I'm going to start with a 3.5 gallon batch of wort for a brown ale recipe, listed below.
3# 2-Row
1# 2-Row Toasted
.5# C40L
.25# Chocolate
.25# Carapils (this part is highly optional, I'm not sure if I really want/need it)
.5 oz. EKG 60 minutes (5%ish, depending on what my local place has in stock)
Wyeast 1318 London III (should be ale to keep it relatively warm in the 72-74 range) 1 smack pack
I'm wondering if I really need the Carapils. I have approximate 12lbs of cider thats between 1.030-1.035ish (a gallon and 2 liters if my numbers aren't wrong). I was planning basically to take the cider and get it as icy cold as possible and throwing it in the kettle after flame out to help bring the temp down quickly. From what I've been seeing a lot of the ciders that people make tend to drop below 1.000 usually so my logic behind the carapils was to keep some sweetness.
How exactly will the IBUs and the OG/FG be affected by the addition of the cider, if I simply add the 1.5ish gallon of fluid to the calculator it shows I drop 5-6 IBUs, would this be a safe guess for the approximate drop in IBUs since the cider won't be boiled? Assuming 75% efficiency it goes from 1.038 to 1.026 for the OG, since the OG of the cider and the wort will be fairly close, will the OG stay the same basically?
With my recent addition of equipment including a 6.5 gallon carboy, should I plan a secondary fermentation on this? A friend steam juiced the apples for this cider as a favor and there are some bits of apple left over in the juice, I have heard horror stories of puke flavored ciders.