TL Apple Crisp Pale Ale - Beer Recipe - Brewer's Friend

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TL Apple Crisp Pale Ale

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 110 liters (fermentor volume)
Pre Boil Size: 132 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sarah/Nick/Julian
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday September 6th 2018
1.051
1.012
5.0%
14.3
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg United Kingdom - Maris Otter Pale13 kg Maris Otter Pale 38 3.75 52.4%
1.80 kg American - Vienna1.8 kg Vienna 35 4 7.3%
3 kg American - Victory3 kg Victory 34 28 12.1%
1.50 kg United Kingdom - Pale Chocolate1.5 kg Pale Chocolate 33 207 6%
3 kg Flaked Oats3 kg Flaked Oats 33 2.2 12.1%
2.50 kg United Kingdom - Golden Naked Oats2.5 kg Golden Naked Oats 33 10 10.1%
24.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 6.19 20%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 60 min 5.57 20%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.23 20%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 5 min 1.11 20%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 1 min 0.24 20%
250 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-7334
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 5 2 1 9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 70 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 116.95 L. Suggest reducing initial water volume to 45.4 L and adding 71.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 78.37 L. Suggest reducing strike water volume to 29.03 L and adding 32.97 L sparge/top-off. 62
Strike water volume at mash thickness of 2.5 L/kg 62
Mash volume with grains 78.4
Grain absorption losses -24.8
Remaining sparge water volume (equipment estimates 80.7 L) 95.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 117 L) 132
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 110
Going into fermentor 110
Total: 157.7  
Equipment Profile Used: System Default
 
Notes

Throw pectic enzyme into the fermentor to clear up the haze from the apples.

Add 2 types of apples (sliced) during the last 5 minutes of the boil.

Add those same 2 types and amount of apples (sliced) into a hop bag to "dry-apple" the beer about 1 week after brewing.

I think a tart apple and a sweeter apple could work well. Granny Smith and Gala perhaps?

SImmer cinnamon sticks in water for a few minutes before adding to the fermentor.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-07 18:18 UTC