haunted orchard apple ale - Beer Recipe - Brewer's Friend

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haunted orchard apple ale

226 calories 14.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Barleywine
Boil Time: 6 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday July 29th 2023
1.070
1.005
9.0%
0.0
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Apple15 lb Apple 5.6 0 66.7%
4 lb American - Pale 6-Row4 lb Pale 6-Row 35 1.8 17.8%
2.50 lb Brown Sugar2.5 lb Brown Sugar 45 15 11.1%
1 lb Raisins (dried)1 lb Raisins (dried) 29.25 0 4.4%
22.50 lbs / 0.00
 
Yeast
Red Star - Premier Blanc Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
1%
Flocculation:
Low
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
Escarpment Labs - Kölsch Ale
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal submerge 4 lbs base malt into just over 3 gallons water using whatever lautering mathod you use remember to add a little more water as when you remove your grains they willt take some water with them Batch Sparge 160 °F 165 °F 60 min
2 gal take cut apples and boil them until you have a smooth apple butter like paste this can take a very long time and i often leave this one to go overnight on low Decoction 212 °F 212 °F 600 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.66 g | 14.6 qt) 4.01 16  
Mash volume with grains (equipment estimates 3.66 g | 14.6 qt) 4.33 17.3  
Grain absorption losses (steeping) -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.99 8  
Pre boil volume (equipment estimates 5.15 g | 20.6 qt) 5.5 22  
Boil off losses -0.15 -0.6  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.01 16
Equipment Profile Used: System Default
 
Notes

if you have a small orchard in your backyard its very easy to find yourself with and abundance damaged, spoiling, and unpretty apples. Boil them down to create a strong refreshing beverage with this new england style cider style american ale recipe.

batch sparge base grain tuntil 3 gallons of wart is extracted at the desired gravity, mix with 3 gallon apple butter decoction into 5 gallon kettle for final boil of 6 min where you will dissolve the brown sugar and add your raisins, chill in the fridge, transfer to fermenter and pitch yeast

champagne yeast will fermant the wary completely dry within 14 days, after 13 days you have the option to prime and bottle or to rach off and add mor sugar for a true new england stlye dopplebock cider

note: raisins help to promote the laungevity of the fermentation making double fermentation an option so you can add the sugar later or add even more after that, champagne yeast usually eats whatever you give it.

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  • Last Updated: 2023-07-29 05:04 UTC