Homebrew Batch #19 – Apple Crisp Ale

On Saturday I brewed up a 2 gallon batch of Brooklyn Brew Shop’s Apple Crisp Ale.   I uploaded the recipe to Hopville, with quantities slightly tweaked for my mash (in)efficiency,  but it looks like this:


Mash (60 minutes at 152 degrees):

4.5 lbs American 2 row pale malt

0.25 lbs Caramel/crystal 60

.125 lbs Aromatic malt

.125 lbs chocolate malt

Sparge with 2 gallons of 170 degree water

Bring wort to a boil, then add:

0.6 oz Fuggles hops, and 2 cinnamon sticks

after 60 minutes, add:

0.2 oz Hallertau hops, and 4 peeled/diced apples (I used Macs).

Remove from heat and let steep for 20 minutes.

After 20 minutes, remove apples with a slotted spoon, remove cinnamon sticks (I had mine in my nylon hops bag), chill to 70 degrees and pitch Nottingham Ale yeast.

Hopville had the OG estimated at 1.062, which should ferment out to a 6.3% ABV.  My OG came in at 1.052, but I’m not especially worried, as BrooklynBrewShop had their final ABV at 5.5%.

Today, less than 24 hours later, this beast is fermenting vigorously:  a churning mass of dark brown ale with a thick, bubbly Krausen layer on top.

Ingredients for this 2 gallon batch cost about $16


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