I was thinking about doing this recipe as an Imperial Stout with a caramel apple taste. But, I don't know how to add the apples. I've read mixed reviews about using actual apples and most of the flavor will ferment out. I've read about using unpastuerized spiced cider, but couldn't find many results about how much they used and how it came out.
Anyone done this or have any thoughts on this ?
I will be doing a brew in a bag and adding extract/sugar as well during boil to bring up the OG.
BIAB Mash 152-154 degrees.
3 lbs Crisp Brown Malt
3 lbs 2-Row Brewer's Malt
3 lbs Crisp Maris Otter
1 lb, 4 oz Crystal 120
8 oz Crystal 45
8 oz Crisp Roasted Barley
4 oz Chocolate Malt
6 lbs Dark DME
2 lbs Corn Sugar
Burton Water Salts to increase hardness of water
Millenium Pellets 2 oz @ 60
Kent Goldings 1 oz @ 15
Kent Goldings 1 oz @ 5
Anyone done this or have any thoughts on this ?
I will be doing a brew in a bag and adding extract/sugar as well during boil to bring up the OG.
BIAB Mash 152-154 degrees.
3 lbs Crisp Brown Malt
3 lbs 2-Row Brewer's Malt
3 lbs Crisp Maris Otter
1 lb, 4 oz Crystal 120
8 oz Crystal 45
8 oz Crisp Roasted Barley
4 oz Chocolate Malt
6 lbs Dark DME
2 lbs Corn Sugar
Burton Water Salts to increase hardness of water
Millenium Pellets 2 oz @ 60
Kent Goldings 1 oz @ 15
Kent Goldings 1 oz @ 5
