 |
| Caramel Apple Ale |
An Apple flavor finish with a hint of Cinnamon.
|
| Yield: 5 Gallons |
Original Gravity: NA |
|
| IBU: NA |
Final Gravity: NA |
| Color: |
ABV: NA |
|
|
Instructions:
1. Heat 2 gallons of water until steamy and place grains into the water. Cover the kettle, turn heat OFF and let steep for 20 to 30 minutes, agitating GENTLY every few minutes.
2. Remove grains, add and dissolve malt extract and any other sugar syrups or solids in the recipe. Turn heat back on and bring to a slow, simmering boil.
3. Add 1 oz. Fuggle hops and begin timing a 30 minute simmering boil.
4. Stir gently but frequently to avoid possible scorching on the kettle's surface. Keep heat high enough to maintain a gentle boil.
5. In the last 5 to 7 minutes of the 30 minute simmer add 1/2 oz. Fuggle hops, if any.
6. In the last 1 to 2 minutes of the 30 minute simmer add the crushed cinnamon stick.
7. Cover the kettle, remove from heat, and cool to approximately 70 degrees F before adding to your sanitized fermenter with additional water to make 5 gallons total volume and adding yeast.
NOTES:
Remember that using Irish Moss in the last half of the boil will help isolate and remove by-products of the malt and hops and other ingredients that serve no useful purpose and can cause both harsh flavors in the finished beer and loose thick sediment in the bottom of your bottles.
Add the Apple Flavor Extract before bottling, maybe when adding the priming sugar. Mix thoroughly.
Following up with the addition of a Brewer's Gelatin solution late in the fermentation cycle will further ensure your beer is as clean looking and tasting as it can be. Like the Moss, Gelatin removes waste materials... specifically those generated during the fermentation. Used together in your batch, Irish Moss and Brewer's Gelatin are an effective one-two punch.
Juniper Red
Brewing Technique: S
Brew Clubs
Pint Glass (Maroon)