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Autumn Apple Spiced Ale

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Autumn Apple Spiced Ale

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Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer
Beer Color

Description:

Apple Spiced Ale has captured Autumn in a glass. Subtle spices combine with apple flavor in a malty, warming seasonal brew. The addition of maple syrup just adds another layer of flavoring to an already multi-faceted beer. Adding maple syrup will increase original gravity.

Ingredients:

  • 7 lbs. (3.2 kg) Muntons Extra Light dried malt extract
  • 9 oz. (252 g) U.S. crystal malt (40 °L)
  • 1 oz. (28 g) British chocolate malt
  • 5 oz. (140 g) Malto dextrin
  • 8 AAU Northern Brewer hops (0.88 oz./25 g of 9% alpha acids) (bittering hop)
  • 1 tsp. Irish Moss
  • 2 vanilla bean split (1/2-inch)
  • 1/2 tsp. cinnamon
  • 1/4 oz. (7 g) freshly grated ginger
  • Wyeast 1098 (British Ale) yeast
  • 1-1/4 cups Muntons extra light dried malt extract
  • 4–6 oz. (112–168 g) apple flavoring
  • *optional 8 oz. (224 g) pure maple syrup

Beer Profile

Original Gravity: 1.064
Final Gravity: 1.018
Alcohol by Vol: 5.9%
Color SRM: 15  Color Sample 
Bitterness IBU: 25
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

1. Heat 1 gallon (3.8 L) of water to
155 °F (68 °C). Add 9 oz. U.S. crystal malt (40 °L) and 1 oz. (28 g) British chocolate malt.

2. Remove the pot from the heat and steep at 150 °F (66 °C) for 30 minutes.

3. Strain the grain water into the brew pot.

4. Sparge (strain) the grains with 1/2 gallon (1.9 L) of 150 °F (66 °C) water.

5. Bring the water to
a boil, remove from the heat and add
7 lbs. (3.2 kg) of Muntons extra-light dried malt extract, 5 oz. (140 g) maltodextrin and 8 AAU Northern Brewer (bittering hop).

6. Add water until the total volume in the brew pot is 2.5 gallons (9.5 L). Boil for 45 minutes. Then add 1 tsp. Irish moss, 1/2 inch vanilla bean split, 1/2 tsp. cinnamon, 1/4 oz. (7 g) freshly grated ginger and 8 oz. (224 g) pure maple syrup (optional).

7. Boil for 12 minutes, then add 1/2 inch vanilla bean split, 1/2 tsp. cinnamon and 1/2 oz. freshly grated ginger.

8. Boil for 3 minutes. Remove pot from the stove and chill for 20 minutes. Strained the cooled wort into the primary fermenter and add cold water to obtain 5 1/8 gallons (19.5 L).

9. When the wort temperature is below 70 °F (21 °C) pitch Wyeast 1098 British Ale yeast. (Aerate the wort thoroughly). Ferment in the primary 7 days at 68-70 °F (20-21 °C).

10. After primary completes, siphon into the secondary fermenter, (5-gallon/19-L glass carboy) and ferment at 68–70 (20–21 °C).

11. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks). Prime with 1-1/4 cups Muntons extra light dried malt extract that has been boiled for 10 minutes in 2 cups of water and 4–6 oz. (112–168 g)
apple flavoring.

12. Let prime at 70 °F (21 °C) for approximately 2 weeks until carbonated, then store at cellar temperature until the brew suits your taste.

Source:

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review rating
 Reviewed by Adam on Fri Feb 26 2016

Just finished this recipe a month ago and have been starting to drink. Very nice! I tweaked the recipe a little with the vanilla bean. Instead of putting in boil, I gutted and chopped up vanilla beans and put in an ounce of vodka to sanitize, then added to secondary to not lose any flavor in boil. I do not taste much of the apple flavor, but get a little wift of the aroma near the end of a beer.