Apple-Achian Ale (AAA) (1.1)
Submitted By: lelmore (Shared)
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|Brewer: Link Elmore|| |
|Batch Size: 8.00 gal||Style: Braggot (26B)|
|Boil Size: 9.07 gal||Style Guide: BJCP 2008|
|Color: 7.8 SRM||Equipment: My Equipment|
|Bitterness: 15.7 IBUs||Boil Time: 90 min|
|Est OG: 1.080 (19.4° P)|| |
|Est FG: 1.017 SG (4.3° P)||Fermentation: My Aging Profile|
|ABV: 8.4%||Taste Rating: 30.0|
|41 lbs 12.00 oz
||Apple Cider 1.042 (0.0 SRM)
||UK Medium Crystal (60.0 SRM)
||DME Golden Light (Briess) (4.0 SRM)
||Sugar - Honey (2.0 SRM)
||US Cascade [4.5%] - Boil 90 min
||US Willamette [4.5%] - Boil 90 min
||Ginger Root (Boil 90 min)
||Orange Peel, Sweet (Boil 90 min)
||Wyeast 1968-London ESB Ale ( #)
||Orange Peel, Sweet (Primary 0 min)
Notes8 gallon batch (extract version):
1 pound medium crystal steeped at 170 for 45 minutes in 1.5 gal cider and 1 gal water. Pull grain bag and strain at 170 degrees. Sparge with 2 gallon cider and 2 gal of water at 170. Add an additional 1.5 gal of cider to boil pot. Add 6 pounds Light DME. Bring to boil. Add 1 oz Cascade and 0.25 oz Willammette. Boil 90 min. Add 3 lbs honey at 15 minutes. Add 5 oz ginger at 5 min. Add .5 oz sweet orange peel at flameout.
Total cider: 5 gal
Total water: 3 gal
Total DME: 6 pounds
Total Hops: 1.25 oz.
Total Honey: 3 lbs (1 qt)
Total Ginger: 5 oz.
Total Sweet Orange Peel: .5 oz.
All grain version:
From: The Peoples Pint Brewery [mailto:firstname.lastname@example.org]
Sent: Friday, November 18, 2011 12:07 PM
To: Steve Lindeman
Subject: Slippery Slope…
Thanks for the call, I hope this helps.
Here are the basic specs for the Slippery Slope braggot/ cyzer/ beer we brew:
O.G.: 1.080 (20 P)
Target Gravity: 1.004 (2-2.5 P)
Pale Malt: 90%
Light Crystal Malt (13-17 L, we use Hugh Bairds Carastan 13-17): 5%
Briess Carapils: 5% (this malt is for head retention, due to the high amount of honey and cider as well as the high finishing abv I add this malt for improved head retention)
Mash at 155 for 45 mins, runoff should start at roughly 24 Plato. Collect 39% of the total liquid in your kettle from this mash. (for example: if your full kettle volume is 6 gals, runoff the mash until there are 2.34 gals. in the kettle)
The remaining 61% of the liquid volume in the kettle will be cider. The cider we use comes from the orchard at 10 Plato or 1.040. (If full kettle volume is 6 gals. you will need 3.66 gals of cider.
Honey: Add .5 lbs. of honey per gallon of liquid in the kettle. We use 240 lbs. of honey in 16 barrels, or .48 lbs./gal. Add with 15 mins. left in the boil.
Ginger: .96 ozs. per gal. We use 30# in 16 barrels (496 gals.) This gives a STRONG ginger flavor and aroma. We rough chop the ginger by hand into 1 in. cubes. Add at 5 mins. before end of boil.
Sweet Orange Peel: .06 oz. per gal. added at the end of the boil.
Boil length: 90 mins.
Hops: Use a clean bittering hop to 7-10 IBUs. Add at 90 mins.
Yeast: We ferment this with Wyeast 1968 London Special Ale. We pitch at a rate of 15 million cells/ mL. Ferment at 65 degrees.
Notes: I think the Ginger could be dialed back if not eliminated completely. The ginger, in my opinion, overwhelms a lot of the subtlety of the malt, cider and honey. The yeast we use creates a nice smooth ester profile in the finished beer at 65. I have fermented this beer at 68-70 before and, although good, was a little to fruity for me. A nice clean yeast flavor profile will work nicely with the crisp dryness from the low finishing gravity. You could also mash at a slightly higher temp for a shorter period of time to limit the attenuation of the malt sugars and increase the residual sweetness a little. I have experienced some haze in this beer when finished that I suspect is caused by the cider, but I am not 100% sure. Usually it is similar to a light chill haze, but this beer looks best when it is really bright. We carbonate to 2.6 vols. of CO2.
Feel free to call or e-mail with any questions.
The People's Pint Brewery
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