Autumn Apple Spiced Ale
Autumn Apple Spiced Ale
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.018
IBU = 25 SRM = 11 ABV = 5.9%
Courtesy of Maltose Express Monroe, Connecticut
Our 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, color, and ABV.
Ingredients
11.5 lbs. (5.2 g) British 2-row pale malt
9 oz. (252 g) US crystal malt (40 °L)
1 oz. (28 g) British chocolate malt
5.7 AAU Northern Brewer hops (60 min.) (0.63 oz./18 g of 9% alpha acids)
2 vanilla bean splits (1/2-inch)
1 tsp. ground cinnamon
1/4 oz. (7 g) freshly grated ginger root
1 tsp. Irish moss
Wyeast 1098 (British Ale) yeast
1 1/4 cups Muntons extra light dry malt extract for priming
4–6 oz. (112–168 g) pure apple flavoring for priming
*optional 8 oz. (224 g) maple syrup
Step by Step
Mash grains at 154 °F (68 °C) for 90 minutes. Mash in 4 gallons (15.2 L) of water, sparge with 5 gallons (19 L) of 168 °F (76 °C) water. There should be 7 gallons (26.6 L) at the start of the boil.
Add 5.7 AAU Northern Brewer bittering hops to boil for 60 minutes. Add 1 tsp. Irish moss, 1/2-inch vanilla bean split, 1/2 tsp. ground cinnamon, 1/4 oz. (7 g) freshly grated ginger peel, 8 oz. (224 g) pure maple syrup (optional) to boil for 15 minutes. Add 1/2 inch vanilla bean split, 1/2 tsp. ground cinnamon, and 1/2 oz. freshly grated ginger peel to boil for 3 minutes.
Pitch Wyeast 1098 British Ale to inoculate fermentation at 68-70 °F (20-21 °C). Prime with 1-1/4 cups Muntons extra light malt extract that has been boiled for 10 minutes in 2 cups of water and 4-6 oz. (112-168 g) apple flavor and bottle. Age at cellar temperature until brew suits your taste.
Autumn Apple Spiced Ale
(5 gallons/19 L, extract with grains )
OG = 1.068 FG = 1.022
IBU = 25 SRM = 11 ABV = 6%
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) maltodextrin powder
8 AAU Northern Brewer hops (60 min.) (0.88 oz./25 g of 9% alpha acids)
1 tsp. Irish moss
2 vanilla beans 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 driedmalt extract
4–6 oz. (112–168 g) apple flavoring
*optional 8 oz. (224 g) pure maple syrup
Step by Step
Heat 1 gallon (3.8 L) of water to155 °F (68 °C). Add 9 oz. U.S. crystal malt (40 °L) and 1 oz. (28 g) British chocolate malt. Remove the pot from the heat and steep at 150 °F (66 °C) for 30 minutes. Strain the grain water into the brew pot. Sparge (strain) the grains with 1/2 gallon (1.9 L) of 150 °F (66 °C) water.
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). 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).
Boil for 12 minutes, then add 1/2 inch vanilla bean split, 1/2 tsp. cinnamon and 1/2 oz. freshly grated ginger. 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).
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). After primary completes, siphon into the secondary fermenter, (5-gallon/19-L glass carboy) and ferment at 68–70 (20–21 °C).
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.
Let prime at 70 °F (21 °C) for approximately 2 weeks until carbonated, then store at cellar temperature until the brew suits your taste.
