Carmel Apple ale 
All Grain Recipe
Submitted By: biergarden (Shared)
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| Batch Size: 10.00 gal | Style: Fruit Cider (28B) |
| Boil Size: 13.46 gal | Style Guide: BJCP 2008 |
| Color: 16.1 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 18.8 IBUs | Boil 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 packagingThis Recipe Has Not Been Rated
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