BeerSmith™ Recipe Cloud

Taste Notes

At bottling before the extract was added there were hints of licorice bit it almost came through as an apple. Earthy notes with a hint of spice. After the extract was added there was added sweetness but very complementary to the existing flavors. Post Carb- Beer is a red ale with a distinct flavors of the Rye grains and the apple pie extract. The sweetness is complemented with the malt flavor of the Maris Otter. Iinitially we intended for it to be almost a bisquity flavor to give the note of a crust on an apple pie with the earthy flavor of the

Notes

10/12/20 — Crystal Rye malt was supposed to be 8oz and not 1lb. Supplier sold it on 1lb bag and I forgot to measure it it out and dumped the whole bag in. Concerned about the possible licorice flavor that it imparts being overwhelming. Strike water was 137 and did a pump transfer to the mash tun with a loss of 8* in the transfer. The protein rest temperature was 123*. Pulled approx. 3 gallons for decoction step. Boiled for 10 min. Might have had more liquid than needed but still had a good bit of grains in the kettle. When reintroduced to the mash the temperature didn’t rise as much as expected. After stirring to break up the temperature pockets it was 150*. Pulled some of the liquid out and warmed it and brought the mash temperature back up to 152* which was just shy of the 154* we were aiming for. The mash sat for 45min at 152, tested with iodine and then sparged with approx. 2.5 gallons of water. Final runnings were still 1.027 which is higher than I normally get but the pre-boil gravity was still higher than the estimate. Boil and additions were uneventful and a full 60min boil was accomplished. No overflow and the hot break was managed. Additions were timely with no issues. Flameout and temperature reduction with immersion chiller was nominal with clear evidence of cold break proteins. Wort was chilled to 80 degrees with ground water and transferred into the fermenter. Yeast pitched approx. 4 hours later at 72*. Fermentation chamber set to 63* with a target fermentation temperature of 67*. 10/13/20 8am. Checked fermenter at +12hrs and vessel temperature was 66* with no blowoff gas yet. Chamber temperature adjusted to 64* 10/14/20. Chamber temperature stable and blowoff shows active fermentation. 10/15/20- Had to crank the temp of the fermenter down to get the wort temperature down to 67. Active fermentation lasted about 10 days before cold crash. Left cold for 3 days before bottling. 5.5 gallons wnt into bottles. Corn sugar and Extract were added to the boil kettle and stirred for bottling. Estimated carb at 2.3 vol. However, the measurements were estimates at 5 gallons. Forgot to adjust for the higher volume. Should have added 1/3oz more. There were 2-3 small clumps left undisolved after bottleing. May be slightly under-carbed.