Monday, September 14, 2009

Smoked Applesauce Ale

What started out as a joke might actually get made someday.

Malt bill:
1 lb Weyermann Beechwood Smoked Malt
1 gal Apple juice
6 lb Briess Brewers 2-row Malt
1 lb Briess Caramel 20L Malt

Hops bill:
1 oz Tettnanger (4.5% AA, Pellet) @ 60 minutes

Yeast: White Labs 072 French Ale (only available during Nov/Dec)

Additions: Mulling spices
Pectin enzyme (to reduce pectin haze)

OG: 1.058
FG: 1.013
ABV: 6.0
IBU: 18
SRM: 9

1 comment:

turtleweiss said...

interesting...why "smoked"? you inspired me to make an apple ale though. New Glarus and Leinenkugels made very good apple spiced ales and I never thought to try to clone it, but now I have a bunch of homepressed hard apple cider that didn't really ferment well, I think I may put it in an apple ale instead. thanks again for the inspiration.