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Pratt Brewing Apple Pie ala Mode Sour

Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 8 gallons (ending kettle volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 97%
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)

Created: Friday July 2nd 2021

Original Gravity:

1.085

Final Gravity:

1.022

ABV (standard):

8.3%

IBU (tinseth):

0.0

SRM (morey):

7.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
19 lb	US - Pale 2-Row19 lb Pale 2-Row	37	1.8	67.9%
1.25 lb	American - Victory1.25 lb Victory	34	28	4.5%
0.50 lb	Honey Malt0.5 lb Honey Malt	37	25	1.8%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	3.6%
1.75 lb	Lactose (Milk Sugar)1.75 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.3%
4 oz	Brown Sugar4 oz Brown Sugar - (late boil kettle addition)	45	15	0.9%
4.25 lb	Apple4.25 lb Apple - (late fermenter addition)	5.6	0	15.2%
28 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Calypso2 oz Calypso Hops		Pellet	13	Dry Hop	2 days		100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Calypso (Pellet)			100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Strike	165 °F	152 °F	60 min
Starting Mash Thickness: 1.38 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.13 tsp	Nutmeg	Spice	Boil	20 min.
0.75 tsp	cinnamon	Spice	Boil	20 min.
0.13 tsp	Allspice	Spice	Boil	20 min.
4.50 tbsp	Vanilla extract	Flavor	Secondary	2 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 217 B cells required

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 217 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
67	9	13	125	41	16
Mash Chemistry and Brewing Water Calculator

Notes

7/21/2021 - Haven't brewed yet. Recipe is complete and will be brewing 7/29/2021.

09/29/2021 - Beer is kegged and has been serving. This came out pretty solid, although not what we were shooting for.

For "kettle" sours, we have stopped souring in the kettle. We don't use hops during the boil and we pitch lacto and yeast simultaneously into the fermenter.

Once fermentation was complete, we added the apples and pectic enzyme. Transferred the beer to kegs where we added 3 tbsp vanilla extract per 5 gallon keg. (Ended up being 4.5 tbsp total for the whole batch).

It's a solid beer and if it was called Spiced Apple Sour Ale, it'd be spot on to it's name.

The vanilla needs to be increase to 4 tbsp per 5 gallon keg next time to increase the "a la mode" aspect of this.

Additionally, it's lacking that bready/crusty/granola flavor to impart the flavors of the pie crust. Tried to do that with the victory and the honey malt but it needs more. Perhaps graham crackers in secondary? Definitely a delicious beer though, just missed the mark slightly.

Head retention is pretty poor on this as well. Pours with a nice head but fades in about 30 seconds.

Recipe Photos

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Public: Yup, Shared
Last Updated: 2021-09-29 21:55 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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