Pratt Brewing Apple Pie ala Mode Sour - Beer Recipe - Brewer's Friend

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Pratt Brewing Apple Pie ala Mode Sour

284 calories 29.6 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 8 gallons (ending kettle volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 97%
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Friday July 2nd 2021
1.085
1.022
8.3%
0.0
7.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb US - Pale 2-Row19 lb Pale 2-Row 37 1.8 67.9%
1.25 lb American - Victory1.25 lb Victory 34 28 4.5%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 1.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 3.6%
1.75 lb Lactose (Milk Sugar)1.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.3%
4 oz Brown Sugar4 oz Brown Sugar - (late boil kettle addition) 45 15 0.9%
4.25 lb Apple4.25 lb Apple - (late fermenter addition) 5.6 0 15.2%
28 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Calypso2 oz Calypso Hops Pellet 13 Dry Hop 2 days 100%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 tsp Nutmeg Spice Boil 20 min.
0.75 tsp cinnamon Spice Boil 20 min.
0.13 tsp Allspice Spice Boil 20 min.
4.50 tbsp Vanilla extract Flavor Secondary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 9 13 125 41 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.38 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 7.5 30  
Mash volume with grains 9.24 37  
Grain absorption losses -2.72 -10.9  
Remaining sparge water volume 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.34 g | 37.4 qt) 8.75 35  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 7.41 g | 29.6 qt) 8 32  
Estimated amount in fermentor 8 32  
Total: 11.72 46.9
Equipment Profile Used: System Default
 
Notes

7/21/2021 - Haven't brewed yet. Recipe is complete and will be brewing 7/29/2021.

09/29/2021 - Beer is kegged and has been serving. This came out pretty solid, although not what we were shooting for.

For "kettle" sours, we have stopped souring in the kettle. We don't use hops during the boil and we pitch lacto and yeast simultaneously into the fermenter.

Once fermentation was complete, we added the apples and pectic enzyme. Transferred the beer to kegs where we added 3 tbsp vanilla extract per 5 gallon keg. (Ended up being 4.5 tbsp total for the whole batch).

It's a solid beer and if it was called Spiced Apple Sour Ale, it'd be spot on to it's name.

The vanilla needs to be increase to 4 tbsp per 5 gallon keg next time to increase the "a la mode" aspect of this.

Additionally, it's lacking that bready/crusty/granola flavor to impart the flavors of the pie crust. Tried to do that with the victory and the honey malt but it needs more. Perhaps graham crackers in secondary? Definitely a delicious beer though, just missed the mark slightly.

Head retention is pretty poor on this as well. Pours with a nice head but fades in about 30 seconds.

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  • Last Updated: 2021-09-29 21:55 UTC