Apple Crisp Ale - Beer Recipe - Brewer's Friend

Apple Crisp Ale

195 calories 20.4 g
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.2 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brooklyn Brew Shop
Calories: 195 calories (Per )
Carbs: 20.4 g (Per )
Created: Monday January 16th 2017
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 74.1%
0.10 lb American - Caramel / Crystal 60L0.1 lb Caramel / Crystal 60L 34 60 3.7%
0.05 lb American - Chocolate0.05 lb Chocolate 29 350 1.9%
0.05 lb American - Aromatic Malt0.05 lb Aromatic Malt 35 20 1.9%
0.50 lb Apple0.5 lb Apple 5.6 0 18.5%
2.70 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Fuggles0.3 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 23.46 75%
0.10 oz Domestic Hallertau0.1 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 1 min 0.29 25%
0.40 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Edme Ale
1 Each
Attenuation (avg):
Optimum Temp:
62 - 70 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: Honey       Amount: 3 Tablespoons      
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat.


2-1/4 quarts water, plus 1 gallon for sparging
2 pounds American 2-row malt
0.1 pound Caramel 60 malt
0.05 pound Chocolate malt
0.05 pound Aromatic malt
*all grains should be milled

0.3 ounce Fuggle hops
1 cinnamon stick
0.1 ounce Hallertau hops
2 apples, peeled and diced

1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham
3 tablespoons honey, for bottling

Source: , Brooklyn Brew Shop's Beer Making Book: 52 Seas...

Step 1

In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat.

Steep the grains for 60 minutes between 144 F and 152 F.

Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.

With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F.

Turn off the heat.

Step 2

Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.

Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once.

Step 3

Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick.

Add the Hallertau hops after 59 minutes.

At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes.

Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.

Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes

Step 4

Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.

Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.

Wait 11 more days, then bottle, using the honey.

View Count: 2082
Brew Count: 1
Last Updated: 2017-01-16 23:31 UTC

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