Recipe: Anthony’s Autumn Apple Ale
Specifics
General Information
Method: Extract
Source: Anthony Lester
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
8.00 pounds LME - Extra Light 93.5% of grist
8.00 pounds Total Extract Weight 93.5% of grist
Reference
Grains
0.50 pounds 5.8% of grist
0.06 pounds 0.7% of grist
0.56 pounds Total Grain Weight 6.5% of grist
Adjuncts
0.31 pounds Malto-Dextrin  
0.50 pounds Maple Syrup (Light)  
Miscellaneous Ingredients (Non-Fermentable)
.5 tsp./.5 tsp Cinnamon @ 15/3 minutes  
2 (.5 inch, split) Vanilla Bean @ 15 minutes  
.25oz/.25oz Ginger Root @ 15/3 minutes  
1 tsp. Irish Moss @ 15 minutes  
Reference
Hops
0.88 ounces 8% Leaf @ 60 minutes
Type: Bittering
Use: Boil
7 AAUs
0.88 ounces Total Hop Weight 7 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: British Ale
Manufacturer: Wyeast
Product ID: 1098
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 64–72°F
Amount: 125 ml
Procedure

Additional Misc. Ingredients: 1 clove (boil: 15), apple flavoring (bottling) 

 

Process:

Steep grains for 15 min.

Boil:

60: LME, Malto-dextrin, Hops

15: Moss, 1 Vanilla Bean, 1/2 tsp Cinnamon, 1/4 ozGinger, Clove, Maple Syrup

3: 1 Vanilla Bean, 1/2 tsp Cinnamon, 1/4 oz Ginger

Bottling: Prime w/ 5oz corn sugar & 5oz apple flavoring

 

Recipe was modified from the following for our process.

01.  Heat 1 gallon (3.8 L) of water to 155 deg. F (68 C). Add 9 oz. US crystal 
     malt (40 L) and 1 oz (28 g) British chocolate malt. 
02.  Remove pot from heat and steep at 150 deg. F (66 C) for 30 minutes. 
03.  Strain the grain water into the brew pot. 
04.  Sparge the grains with 0.5 gallon (1.9 L) of 150 deg. F (66 C) water. 
05.  Bring the water to a boil, remove from heat and add 7 lbs. (3.2 kg) of 
     Muntons Extra Light dried malt extract, 5 oz. (140 g) malto dextrin, and 
     8 AAU Northern Brewer hops. 
06.  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, 0.5 inch vanilla bean 
     (split), 0.5 tsp. cinammon, 0.25 oz (7 g) fresh grated ginger, 1 clove, and 8 oz. 
     (224 g) pure maple syrup. 
07.  Boil for 12 minutes, then add 0.5 inch vanilla bean (split), 0.5 tsp. 
     cinammon, and 0.25 oz fresh grated ginger. 
08.  Boil for 3 minutes.  Remove pot from heat and chill for 20 minutes. 
     Strain the cooled wort into primary fermenter and add cold water to obtain 
     5 gallons (19.5 L). 
09.  When wort temperature is below 70 deg. F (21 C) pitch Wyeast 1098 (British 
     Ale) yeast. Aerate the wort thoroughly.  Ferment in the primary for 7 days 
     at 68-70 deg. F (20-21 C). 
10.  After primary completes, siphon into the secondary fermenter, and ferment 
     at 68-70 deg. F (20-21 C). 
11.  Bottle when fermentation is complete, target gravity is reached, and beer 
     has cleared (approximately 3 weeks).  Prime with 1.25 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. 
12.  Let prime at 70 deg. F (21 C) for 2 weeks until carbonated, then store at 
     cellar temperature until the brew suits your taste.

Fermentation
Primary: 7 days @ 68° F
Secondary: 14 days @ 68° F
Age: 45 days @ 68° F