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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:36 pm Post subject: Autumn Apple |
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Ingredients:
3.3 pounds light liquid malt extract
1.4-pound can Alexanders Kicker
1-pound honey
1½-ounce Saaz hops (flavor)
½-ounce Saaz hops (aroma)
4 ounces apple flavor concentrate
1 packet Danstar Windsor ale yeast (recommended liquid yeast: White Labs WLP023 – Burton Ale)
2 muslin hops bags
½-pound honey (priming)
Procedure:
Prior to brewing, hydrate the yeast in 1 pint of lukewarm water with a tablespoon of sugar and a pinch of yeast nutrient. Keep it in a sterile container with a cover until needed.
Bring 1½ gallons of water to a boil. Add the malt extract, stirring continuously to avoid scorching. Your liquid will stop boiling. Keep stirring until it starts to boil again. Place 1½ ounces of Saaz into a muslin bag and tie it off. Drop the hops into the boiling wort, and set the timer for 45 minutes. Add one pound of honey with 30 minutes remaining. Place the last ½ -ounce of hops in the other boiling bag, tie it off, and add it with 2 minutes remaining. When the timer runs out, remove the pot from the burner, cover, and set aside to cool.
Add 3 gallons of chilled water to a clean and sterile fermenter. Strain the wort into the pot and add cold water to the total volume to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place. Wort should ferment for 8 to 12 days.
Boil ½-pound of honey in 3 cups of water until dissolved. Pour into a sterile bottling bucket along with the apple concentrate. Siphon the beer into the bottling bucket, making sure that the honey solution blends thoroughly. (If kegging, disregard the priming agent.) You should get 53 (plus or minus) 12-ounce bottles. |
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