Apple Pie ESB-2019

All Grain Recipe

Submitted By: BairsBrewing (Shared)
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Brewer: Bairsbrewing
Batch Size: 5.25 galStyle: Strong Bitter (11C)
Boil Size: 7.99 galStyle Guide: BJCP 2015
Color: 10.2 SRMEquipment: Gordon's Equipment
Bitterness: 39.2 IBUsBoil Time: 60 min
Est OG: 1.059 (14.4° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Single Stage
ABV: 5.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
9 lbs 8.00 oz Maris Otter (4.5 SRM) Grain 1
1 lbs Barley, Flaked (1.7 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
1.00 oz Northern Brewer [9.3%] - Boil 60 min Hops 5
0.50 oz Goldings, U.S. [4.7%] - Boil 20 min Hops 6
0.50 oz Goldings, U.S. [4.7%] - Boil 0 min Hops 7
1.0 pkgs Pub (Imperial Yeast #A09) Yeast 8
1.00 Cinnamon Stick (Secondary 0 days) Misc 9
0.50 cup Apple Cider (Secondary 5 min) Misc 10
1.00 oz Goldings, East Kent [4.7%] - Dry Hop 0 days Hops 11

Taste Notes

Tastes good, balanced bitterness, clean finish.

Notes

10 minute protein rest at 120 degrees. Stirred mash just before start. Stirred mash at 15, 30, & 45 minutes. Had to add one additional gallon of water to the mash to get pre-boil volume of 7 gallons, likely only needed an additional 1/2 gallon. Tested gravity on 11/2/19, 1.012. Tested gravity on 11/10/19, 1.011. Kegged using co2 push. Used 3/4 Langers apple Cider, one stick of cinnamon. Pressured to 20psi, venting four to five times to ensure no oxygen. (Had beer line on the out port for half of the transfer, switched. Set pressure to 9psi for three days, vented, added more apple cider, about 1 cup, added another cinnamon stick, a dash of allspice, and a dash of cinnamon powder.

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