What about these recipes ? (I found there here
http://ericsbeerpage.com/Beer/Recipe/fruit.html)
I like the sounds of a brown ale with apple. I wish it had some oatmeal.
Washington Apple Ale
4 lbs Telford's Yorkshire Nut Brown Ale hopped malt
1 lb honey
1/2 lb corn sugar
1/2 lb dark crystal malt
4 lbs red apples
2 teaspoons cinnamon
-In cold water place crushed dark crystal grains enclosed in a cheesecloth, and bring the water to boil. As boiling commences remove crystal malt and add Telford's. Boil for approximately 15-20 minutes. Add sugar and honey and boil for 10 more minutes. Turn down heat so that boiling stops. Add cinnamon and sliced apples to mixture and let steep for 15 minutes. Remove apples with strainer and transfer mixture to your carboy. This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness (that can be changed by using finishing hops).
From:Joseph Shirey
Apples in the snow
1.5 gal cold water
6.6 lbs John Bull Malt Extract Light (any brand should do)
1 lb corn sugar
2 oz Hallertauer Hops (boiling)
.5 oz Hallertauer Hops (finishing)
12 lbs apples (9lbs Granny Smith, 3lbs. Macintosh)
3.5 gal cold water with water crystals
2 pkg Ale yeast (we used Edme)
.75 cup corn sugar (for priming)
Cut up apples into 8-10 slices each (discard cores). Put 1.5 gal water, and boiling hops in pot. Bring to a boil. Add extract and 1lb corn sugar. Boil 40 minutes. Add finishing hops and apples. Let sit and steep for 15 minutes.
Take the entire wort and pour into a plastic fermenter that has water and water crystals in it. Push apples to one side, pitch yeast and stir. (This may sound scary to those of you who are paranoid about infections, but don't panic. The steeping (in boiling wort) should kill any nasties. If you are _really_ worried, simmer it and keep it at a boil. Once you put it in the fermenter, the cap is on and nothing can get in...)
We let it ferment for 3 weeks. Sparged into a handy plastic bucket, added .75c corn sugar, strred, and bottled. At this point it tasted "sweet, kinda appley (not surprising). Hops yield an interesting secondary taste. Might taste better a little cooler than 75oF." (and flat, BTW)
We let carbonate for a little under a month. Here's a quote: "Not very sweet; next time less hops. The carbonation yeasties over-carbonated at this point. The beer was kept at 60oF for the whole time."
Original.S.G. 1.050
Finished.S.G. 1.015
primary fermentation: 3 weeks.
bottle fermentation: 4 weeks.
Shannon Posniewski (
[email protected])