Holiday Spiced Apple Ale - Beer Recipe - Brewer's Friend

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Holiday Spiced Apple Ale

147 calories 14.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 87% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Sunday December 27th 2015
1.048
1.011
4.9%
27.8
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Pale 2-Row3 kg Pale 2-Row 38 2.5 46.2%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 15.4%
1.50 kg Apple1.5 kg Apple - (late boil kettle addition) 5.6 0 23.1%
1 kg Orange juice1 kg Orange juice - (late boil kettle addition) 4.8 0 15.4%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 60 min 16.73 65.1%
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 11.1 34.9%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1.75 L Organic Apple Purée Flavor Secondary 5 days
0.25 tsp Cinnamon Spice Secondary 5 days
0.25 tsp Nutmeg Spice Secondary 5 days
0.25 tsp Cloves Spice Secondary 5 days
0.25 tsp Allspice Spice Secondary 5 days
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 123g       CO2 Level: 2.3 Volumes
 
Target Water Profile
Ryde, Sydney NSW, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 5 16 30 8 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Temperature -- 65 °C 60 min
9 L Sparge -- 18 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.4 L) 33.9
Mash volume with grains (equipment estimates 36.1 L) 36.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 29
Volume increase from sugar/extract (late additions) 2.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Volume into fermentor 25
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Mash grains and boil wort, adding hop additions, as normal. Allow to ferment 5-7 days at 18-20°C.

Apples pureed with organic apple juice (listed as orange juice in recipe), pasteurized, and cooled before being added to secondary fermenter. Beer racked directly on top and allowed to begin secondary fermantation for at least 2 weeks at 18-20°C.

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  • Last Updated: 2017-07-17 08:22 UTC