Need a Apple recipe

[Jase]

Anyone have a Spiced Apple Ale recipe they are willing to share, All-Grain please, everything I have found though a web search has been disappointing as far as recipe construction I have a spiced nut ale that I have did, also a pumpkin spice too, just would like to do an apple since the season is here... Brew, brew brew...

Jase

[Bugeater]

I don't have a recipe but the idea sounds intriguing. My approach would be to brew my base beer first. Something that is a bit malt forward. Probably mash high at around 156° so you will have some residual sugars in the finished beer. Use some floral hops like hallertauer to complement the apple. I would probably use an English Ale yeast.

After fermentation pretty much dies down, I would add a couple cans of apple juice concentrate (just thaw a couple cans of the frozen stuff from the grocery store) with no preservatives to the fermenter. You don't want to add the apple to the boil as you would boil off the apple flavor and also create a really nasty pectin haze. You don't want to add it at the beginning of fermentation as the CO2 would drive off a lot of the apple flavor.

When you keg or bottle, add a tincture of spices like the once in my oatmeal raisin cookie amber recipe (check the thread on this forum). Add a little at a time until you get it about where you want it. Add a little less than what you think you need. You can always add more (if you keg) but you can't take it out. Keep the spices subtle. It shouldn't scream SPICED APPLES! at you. Just a little in the background is all you need.

Hope this gives you some ideas. Let us know what you come up with.

Wayne

[Jase]

Yeah, I have a base recipe, or a couple idea's, but I would really would like to use real apples, again noting the overpower of flavor if you over do it.. I thought about doing a Brown nut spice with apples, hallertauer would be a good way to go, it would be better than dealing with extracts and such. Just would like some ideas to shorten the experiment phase. Thank you!

But, could I also do a chilled mash after Fermentation is complete... ? ? ? Is that possible to do?

[Pharmbrewer]

I toyed with the idea of adding dehydrated apples in the secondary on a spiced ale but never got around to it. Some one mentioned Radical brewing talks about using dehydrated fruit. Maybe I'll give it a go for my Dec brew. Keep us posted on what you decide.

Prost,
PB

[thatguy314]

I think yeast strain can play a big role in this. Some esters have a particularly baked apple like quality (not acetaldehyde which is like granny smith). Choosing a yeast strain rich in these esters would be good.

This article talks about esters and fruit-like quality http://en.wikipedia.org/wiki/Ester

[Jase]

Thanks, I will look into it.

[Disco_Fetus]

Furthermore has an apple beer. Thinking about the interview on The Session I believe they said they used a cream ale base and apple juice, then thickened up the mouthfeel with lactose and maltodextrin to help contribute to body. Worth checking out. The beer itself is pretty tasty too if you can find it in your area.

[Jase]

I will check it out, plan on brewing something this fall when things are in season.