ZombieBrew83
Well-Known Member
This recipe is so fun! I have been tinkering with the original recipe to find a way to reduce the tartness but maintain the apple flavor. This recent attempt is perfection or as close to it as I think it will ever be. If you're looking for a way to reduce the tart flavor, try this.
OG 1.059
FG 1.012
Fermented at 68 for two weeks then force carbed for 2 days. First sample was incredible.
4 gallons Trader Joe's McIntosh Apple Juice
3 lbs XLDME
1 lb Crystal 40L
8oz CaraPils
1 oz Styrian Golding 3.8%AA @30min
Ferment with Wyeast 1968 London ESB
The juice is a huge factor in this. Even though juice with vitamin C will work, it produces harsh tartness in the final product. More so than juice without the Vitamin C. This Trader Joe's juice caught my attention when my wife brought a bottle home. The flavor is much softer than anything else I've tried and the flavor/aroma is just like biting into a ripe McIntosh apple.
I found Nottingham, S-05, and S-04 dry this recipe out too much and don't leave much of the apple flavor/aroma behind. this London ESB yeast did a good job leaving enough sweetness behind to make this more palatable. Even though it has only been in the keg for a couple days, the initial tasting is much better than any of my previous attempts. Still tart, but better balance and more apple aroma/flavor remaining. I'm sure it will continue to mellow out as time goes on bringing out the apple even more.
OG 1.059
FG 1.012
Fermented at 68 for two weeks then force carbed for 2 days. First sample was incredible.
4 gallons Trader Joe's McIntosh Apple Juice
3 lbs XLDME
1 lb Crystal 40L
8oz CaraPils
1 oz Styrian Golding 3.8%AA @30min
Ferment with Wyeast 1968 London ESB
The juice is a huge factor in this. Even though juice with vitamin C will work, it produces harsh tartness in the final product. More so than juice without the Vitamin C. This Trader Joe's juice caught my attention when my wife brought a bottle home. The flavor is much softer than anything else I've tried and the flavor/aroma is just like biting into a ripe McIntosh apple.
I found Nottingham, S-05, and S-04 dry this recipe out too much and don't leave much of the apple flavor/aroma behind. this London ESB yeast did a good job leaving enough sweetness behind to make this more palatable. Even though it has only been in the keg for a couple days, the initial tasting is much better than any of my previous attempts. Still tart, but better balance and more apple aroma/flavor remaining. I'm sure it will continue to mellow out as time goes on bringing out the apple even more.