Carmel Apple ale

All Grain Recipe

Submitted By: biergarden (Shared)
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Batch Size: 10.00 galStyle: Fruit Cider (28B)
Boil Size: 13.46 galStyle Guide: BJCP 2008
Color: 16.1 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 18.8 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
8 lbs Munich Malt - 20L (20.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
2 lbs Rye, Flaked (2.0 SRM) Grain 5
1.50 oz Cascade [5.5%] - Boil 60 min Hops 6
1.00 oz Willamette [5.5%] - Boil 15 min Hops 7
1.0 pkgs European Ale (White Labs #WLP011) Yeast 8

Notes

Caramel 16 oz Amber LME 16 oz Cane sugar Secondary 8 c Apple Cider (fresh pressed) 4 apples, diced 1" cubes Tincture made from 6 cinnamon sticks in 8 oz vodka Process * Mash @ 154F for 60 min * Remove 2 gallon of wort and boil down to half to add back at the end (adds to caramel character) * Make a caramel out of the LME and cane sugar to add in to boil at 10 minutes remaining * Apple cider, apples, and cinnamon tincture are added to the secondary with 4 days remaining before packaging

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