Recipes from the Hudson Valley HomeBrewers, inc

Washington's Apple Ale

Source: Joseph Shirey 

Makes 5 gallons 

  • 4lb. can Yorkshire Nut Brown Ale Kit (hopped) 
  • 1lb Honey 
  • .5lb. Light Brown sugar 
  • .5lb. Dark Crystal malt 
  • 4lbs. Red Apples 
  • 2 tsp. Cinnamon 
  • 1/2 tsp. Irish Moss (optional) 
  • Ale Yeast Starter 
  • 3/4 cup Corn Sugar or 1 1/4 cup Dry Malt for Bottling 
  • O.G. 1.048 F.G. 1.010 

    Procedure: Soak malt can in hot water in sink.Crush grain and add to .75 gallons of 160 degree water. Stabilize at 158F for 30 minutes. Sparge (rinse) grains with .5 gallon or so of 170F water. Add another .75 gallons of water to brew pot and start to boil. Open and add the malt extracts. Bring to a boil for 20 minutes. Add the Irish Moss, Honey and Brown Sugar and boil for 10 more minutes. Turn off heat and add the Cinnamon and thinly sliced apples and steep for 15 minutes. Strain out apples and add 3 gallons of cold water to your sterilized fermenter while adding the wort. Top up to 5 gallons and add yeast when cool.
    Ferment at 68 degrees or so. Primary 7 days. Move to secondary and ferment at cooler temperature for 10 days. Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle.
    This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness or hop flavor. That can be changed by adding some noble hops like Saaz to to boil or at the finish.

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