Autumn Apple Ale

Source: Eric Gross
Recipe added: 08/30/00
Email: grosse@wam.umd.edu

I made this batch for an upcoming Oktoberfest party, and I just put it in the keg. I have no idea what the alc. % will be, but I suspect it will be fairly high. The first day the beer began to ferment it smelled fairly bad, but since then it has smelled wonderful. When I cracked the bucket to transfer the beer to a keg the smell was heavenly and color was a dark gold.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 hour
Primary Fermentation: 7-10 days

Ingredients:

3lbs Light LME
1/2lb Light Crystal Malt
1/4lb Amber Malt
1/4lb Wheat Malt
2lbs Clover Honey
3lbs Crushed Apples
1/2 gallon Apple Juice
1 gallon Apple Cider
3 sticks cinnamon
1 ounce Nothern Brewers Hops Pellets (boil)
1 ounce Cascade (boil)
1 ounce Cascade (finish)
1 packet dried Ale yeast
3/4 cup priming sugar

Procedure:

Steep grains, 2 sticks of cinnamon and crushed apples in 1.5 gallons of water. Remove when water boils. Add the liquid malt extract and the boiling hops, Boil for 55 minutes. Add 1/2 gallon of Apple Juice, bring up to boil again. Add Honey, last cinnamon stick and finishing hops. Sparge wort into two gallons of water and the cider. Add yeast when cool enough. Dissolve priming sugar in a pint of water and add when bottling / kegging

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