Hello all.
Lately I have been in a habit of just sitting down at the computer and making up recipes, so this is my latest non-hopped creation for your review:
Honey Apple Malt Beverage
3 lbs. Light Malt DME
3 Gallons Pure Apple Juice
2 lbs. Honey
3lb. Dextrose
4 Cans Apple Juice Concentrate
2 tsp Cinnamon Powder
2 tsp vanilla (secondary)
1 tsp yeast nutrient
Irish Moss
Four Green Apples Cut and Added to Primary
Wyeast Farmhouse Ale Yeast in Activator Pack
Cut and skin four green Granny Smith apples then cube them adding them in a bowl with lemon juice as cut. Add apples minus as much lemon juice as you can remove to a 130-degree pot of 1-2 gallons of apple juice the light malt extract, and two cans of concentrate. Add in dextrose, honey, cinnamon, Irish moss, and the yeast nutrient when it reaches 140 degrees. Remove from heat and let steep with lid on for 15-20 minutes. Cool mix and add to the remaining apple juice, concentrate, and water to make 5.5 gallons of honey malt apple beverage goodness. Pitch yeast at 90-100 degrees. Ferment for 10 days.
Rack using a filter bag over to bottle for secondary and add in the vanilla, let clear in secondary. This may require a tertiary clearing also, so rack again to new clean bottle. I plan to bottle this with a cup of dextrose and let condition in fermentation temps for a week or two, checking on carbonation after five or six days.
I did brew this just last night and it has already started to bubble like crazy. The chick at the LHBS told me that it was their last Farmhouse pack and that it should be some interesting stuff to taste as she has never heard of anyone trying an apple-honey-malt ferment with a Belgian yeast before. I added in the spices because I have not used them in a brew yet and I also don't quite know if this thing will be ready before Christmas so it might have to be my Holiday Cygott.
Lately I have been in a habit of just sitting down at the computer and making up recipes, so this is my latest non-hopped creation for your review:
Honey Apple Malt Beverage
3 lbs. Light Malt DME
3 Gallons Pure Apple Juice
2 lbs. Honey
3lb. Dextrose
4 Cans Apple Juice Concentrate
2 tsp Cinnamon Powder
2 tsp vanilla (secondary)
1 tsp yeast nutrient
Irish Moss
Four Green Apples Cut and Added to Primary
Wyeast Farmhouse Ale Yeast in Activator Pack
Cut and skin four green Granny Smith apples then cube them adding them in a bowl with lemon juice as cut. Add apples minus as much lemon juice as you can remove to a 130-degree pot of 1-2 gallons of apple juice the light malt extract, and two cans of concentrate. Add in dextrose, honey, cinnamon, Irish moss, and the yeast nutrient when it reaches 140 degrees. Remove from heat and let steep with lid on for 15-20 minutes. Cool mix and add to the remaining apple juice, concentrate, and water to make 5.5 gallons of honey malt apple beverage goodness. Pitch yeast at 90-100 degrees. Ferment for 10 days.
Rack using a filter bag over to bottle for secondary and add in the vanilla, let clear in secondary. This may require a tertiary clearing also, so rack again to new clean bottle. I plan to bottle this with a cup of dextrose and let condition in fermentation temps for a week or two, checking on carbonation after five or six days.
I did brew this just last night and it has already started to bubble like crazy. The chick at the LHBS told me that it was their last Farmhouse pack and that it should be some interesting stuff to taste as she has never heard of anyone trying an apple-honey-malt ferment with a Belgian yeast before. I added in the spices because I have not used them in a brew yet and I also don't quite know if this thing will be ready before Christmas so it might have to be my Holiday Cygott.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
