Apple Ale

Midwest supply SKU's

Grains:
1 lb Honey Malt ( C010I )
( muslin bag, if needed )

Fermentables:
6 lb Pilsen Malt Syrup ( sku 20066 )

1 lb Brun Fonce Soft Candi Sugar ( basically just dark brown sugar ) or sku 2227

Hops:
1 oz Hallertau hop pellets ( HP07 )

Yeast:
US-05, or yeast of your choice

Apple Flavoring: sku 9143

1. Steeping Grains: Place your crushed grains in the muslin bag and steep at least 1 1/2 - 2 gallons of water (or your full boil volume, up to 6 gallons) at 155°F for 15-30 minutes.
   
   
2. Add the Malt Extract: Remove the kettle from the heat source. Add the 6 lbs Pilsen LME while stirring well to avoid scorching on the bottom of the kettle. When the extract is fully dissolved, return the kettle to the heat and bring back to a boil.
   
   
3. The Boil: As soon as you see a rolling boil, set your timer for 60 minutes, and add 0.5 oz Hallertau hops (half the packet).
   
   
4. Late Addition: Boil for 50 minutes and add 1 lb Brun Fonce Soft Candi Sugar.
   
   
5. Hop Addition: Boil for 5 minutes and add the remaining 0.5 oz Hallertau. Boil for an additional 5 minutes and remove kettle from heat.
   
   
6. Cool and Aerating the Wort: Cool the wort to below 80°F
   
   
7. 1 to 2 weeks primary 65 to 72F
   
   
8. 2 weeks secondary