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Toes Up Apple Honey Ale
admin
10-12-2004
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| 3 lbs gold malt extract
3 lbs amber malt extract
2 lbs dark brown sugar
1 lb. 40 L caramel malt
2 gallons fresh squeezed apple cider (juice)
4 1/2 pounds basswood honey
6 sticks fresh cinnamon
handful cloves
ADDITIVES
2 1/2 tsp irish moss
5 tsp yeast nutrient
HOPS
1/2 oz N. Brewer (bittering at beginning of boil)
1 oz Saaz (bittering at beginning of boil)
1 oz Cascades (Aroma at end of boil)
YEAST
EDME dry, pitched on top of cooled wort (NOTE: If I had it to do over
again, I'd use the Westphalian strain of liquid yeast. The clove-like
byproducts would have fit in well here, perhaps eliminating the need
for clove addition at bottling.)
NOTES: Steep malt at 156 degrees f. for 1 hour. Sparge with water at
170 degrees f. until clear. Add to and boil with extract and brown
sugar for one hour, adding Northern Brewer and Saaz hops at beginning
of boil. Add cascades, yeast nutrient and Irish moss 10 minutes
before end of boil. Pasturize apple juice and honey at 140 degrees f.
for 30 minutes in seperate kettle. Keep pot covered to save volitile
flavor elements). Add hot wort to sanitized primary fermenter. Add
juice/honey into primary at the same time. Cool to 75 degrees, areate
and pitch yeast. Fermentation should take off like a raped ape in 8-
10 hours My fermentation kept at it for a week and a half. There will
likely be a lot of krausen, so keep the blow-off clear and allow
plenty of space for mountains of foam! I'd keep the fermentation in a
cooler range (60 degrees f.) if you don't want it to become the
krausen that ate Chicago. There will be LOTS of trub. Most of it is
apple pomice (pulp) that will settle out fairly well. You may have to
rack more than once unless you are willing to lose a considerable
amount of liquid because of the thick trub layer. Upon racking to
secondary, add 6 sticks cinnamon that has been pasturized by heating
in a 200 degree oven for 30 minutes. At bottling boil 2 cups water
with the handful of cloves (smells great) for 30 minutes, adding
water as needed. Strain out the cloves, and add 1 cup priming sugar.
Cool and add to bottling bucket. Syphon green beer into bucket mix
well and bottle as ususal. Age for at least a month, then enjoy in
Moderation. It's not called "toes up" for nothing...
OG: 1.085
Finishing Gravity: 1.012
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