Apple Ale ??

[Laripu]

Has anyone ever tried this, and if so, what would you call it? It's not cider and its not really beer. It should make a sweet-ish light something with apple notes. The idea is to make a roughly 13 litre, OG 50 wort with about 28 BU, then add another 12 litres of apple juice to it. Post boil, this will give 24 litres of wort/must with 14 BU.

The use of low-attenuating yeast, DME with low-fermenability, crystal malt and lactose should result in a sweet beer. Since apple juice ferments very dry, you should get a slightly sweet but not cloying beer, with very low bitterness. Both the 13-litre wort and the 12-litre apple juice will have an OG approximately 50, give or take a few.

It should be the ideal beer for teenage girls, grannies, irritated wives and anyone who prefers chardonnay.

Water: Soft water.
Grain: 450g Crystal malt 60L
Steep: Crushed crystal malt is steeped in a grain bag at 68°C for 30 minutes. It is then re-steeped to dissolve the remaining sugar in a second quota of 76°C hot water, which is added to the main batch to make up 13 litres.
Boil: 60 minutes, 13 liters; You should boil off a little less than a litre.

• 1.5kg Light dry malt extract (ideally a DME with low fermentabilty which will finish sweet, like Briess or Laaglander)
• 100g Molasses
• 200g Lactose
• Irish Moss
• 5 teaspoons yeast nutrient

Hops: 25g Kent Goldings (5% AA, 60 min.)
After boil & cool, mix wort with 12 litres of refrigerated apple juice to make 24 litres at roughly 14 BU. Ferment at 18°C (65°F)

Yeast: Low-attenuating yeast, e.g. Windsor.
Carbonation: 175g Dried Malt Extract for 23 liters at 18°C (65°F)

[Jim]

Looks like you're the pioneer on this one, Lp.

It certainly looks interesting.

[Laripu]

Looks like you're the pioneer on this one, Lp.

It certainly looks interesting.

It won't be until February-March until I make this as I have a couple of AG beers in the way. But I'll post the results when I do.

Since I had the idea, I've been reminded of a beer from near my hometown: Ephemere by Unibroue. I guess my idea wasn't as original as Ithought. I hope the one I make is as good as the inspiration!

[Laripu]

Looks like you're the pioneer on this one, Lp.

It certainly looks interesting.

It won't be until February-March until I make this as I have a couple of AG beers in the way. But I'll post the results when I do.

Change in plans. My lagering fridge is occupied until at least mid-January, so I won't be able to do the all-grain lagers until late January. This means I can start the apple ale during the Christmas break. It shold be bottled in late January, and drinkable in late February, so I'll be reporting results earlier.

Also, I'm modifying the recipe: I'm increasing lactose to 1 pound (454 gm) and using no molasses at all. I want to taste this as a delicate apple ale on its own merit, before I start mangling it to unrecognizability. Also since I can't get hold of Laaglander DME (I think they stopped making it), I'll be using what I have available: 1.5 kg Briess extra light LME and 500 gm DME.

[Laripu]

OK, yesterday I brewed the apple ale. Like everything in homebrewing, the recipe is different than originally intended. Here it is:

Steep for 30 minutes in 6 litres, sparge in another 6 litres, to collect 12 litres of liquid. Steep temperature was 154°F=68°C. Steeping grain:
454 g (1 pound) 60L crystal malt (UK origin)

Boil, 60 minutes:

• 28 grams German Tradition hop pellets (6.2% alpha acid)
• 18 grams Argentine Cascade hop pellets (3.7% alpha acid)
  · hops were added at immediately after sparging crystal malt, before boil began.
  · I went with more bittering (23 BU after the addition of apple juice), to improve the "beeriness".
• 6 tspn yeast nutrient
• 1.5 kg (3.3 pounds) Briess pilsen light liquid malt extract
• 454 grams(1 pound) dry malt extract
• 454 grams(1 pound) lactose

After the one-hour boil, the 12 litres of wort were cooled to approx. 88°F=31°C. About 11 litres of cooled apple juice (42°F=5.5°C ) were added to the fermenter via a funnel; then the wort was poured in, then the yeast, then the fermenter was topped off with more apple juice. I reckon the temperature of the wort was around 65°F=18°C. The apple juice had a SG of 1.042, and the wort was 1.067; after mixing and since the quantities were about equal (bit more AJ, actually) I approximate the result is a healthy 1.054.

Yeast:
Alt beer yeast saved from the bottom of the primary fermentor my last batch of Dieseldwarf Alt. I was going to use Windsor, but I had the alt yeast and - 'use it or lose it' - right?

Then I affixed a blow-off hose. The other end of the hose is sitting in some bleach solution used in sanitizing the carboy. The wet T-shirt sitting in water is for evaporative cooling. (Remember, this is in Tampa, Florida. Cooling is de rigueur here, or ought to be.)



Here's the fermentation after 18 hours:



What's that cool-looking electric eel on the T-shirt? ♪♫ That's a moray! ♪♫

[mysterio]

Interesting, I have limited experience with fruit beers but when I have tried it, the results are far too dry and acidic. Looks like you've got the right idea with adding lots of unfermentables. Getting the balance just right, I imagine, is the real trick.

[Laripu]

Getting the balance just right, I imagine, is the real trick.

Indeed. In fact, the TC and apple wine I've made has all turned out too dry for my taste (but my wife likes it). I'm hoping the crystal malt and lactose are a balance for the acidity. We'll find out in roughly two months, when I first taste it.

I do like fruit beers though, for example:

• cherries in old ale
• lemon zest+coriander seed+cilantro in either regular strength golden ale or lager
• raspberry stout

[RatboyOllie]

hey if it turns out anything like the belgian Applebocq it'll be lovely

a really nice apple fruit beer

good luck !

[Laripu]

hey if it turns out anything like the belgian Applebocq it'll be lovely

a really nice apple fruit beer

It's good to know about this one, thanks. Since having this idea, I find that there are not only other commercial examples, but other homebrewers have thought about it too. Nothing new under the sun, I guess.

I looked at their we page: Applebocq and it appears they their beer is light coloured, whereas the 60L crystal malt makes mine dark amber. Also their's is 3.1% ABV, and mine will be between 5.5% and 6, depending on the terminal gravity. Hopping: theirs is negligible, mine will be about 23 BU.

So both are bottle-conditioned beers. Except for that, mine will be not at all like their's.

Their's sound like a nice light thrist-quencher, I'd like to try it. I've never seen in in the US, though.

[RatboyOllie]

It really is a lovely little thirst quencher! Anyone in the U.K interested in trying this, they currently have a promotion on at "Rhythm and Booze" - not sure if these are national retailer or what but here in Sheffield we have quite a few in various locations? As with all good Rhythm and Booze promotions the bottles are slightly past their use by date so theyve got them at 29p a bottle! My girlfriend is not an ale drinker at all but I managed to talk her into trying one of these and even she loved it. Its a very light wheat beer with no more than a hint of apple really, lightly carbonated and makes for very easy drinking. You find yourself having drunk 6 before youve even noticed really.

Good luck with your brew, it'll be interesting to see how it turns out. I bet it'll be fantastic !

[Laripu]

The apple ale Cybeerg is still fermenting nicely in primary after 7 days. The airlock still goes blup 14 times a minute. I usually siphon to secondary when there are 1 or fewer blups / minute.

Yes, that's a scientific term: blup.

[Laripu]

Cybeerg, the apple ale, is now in secondary. While siphoning, I tasted a little bit. It exhibits expected features: because of the apple juice it is light-bodied, and because of the crystal malt and lactose it is a little sweet. I'm glad I bumped up the hop quota to 23 BU, otherwise it would have been insipid. As it is, it will probably be a little too popular with SWMBO.

Because of work commitments I probably won't be able to bottle until mid-Feb, unless things change (and they always do).

[Laripu]

Cybeerg is now bottled. It's a little more acidic and sweet than most beer, but that's in keeping with what it is. Below you can see what the labels look like. I love software. Without SW I could never do anything graphic beyond stick figures, and not even nice ones. I'm too tired to get them printed and on the bottles tonight, so it will have to wait for tomorrow. On Monday I'm leaving on business for 16 days, so when I get back it will be time to try the snout of the batch.

[pantsmachine]

Looks like a good and different brew and i like the label but will it last to the Summer nights?

[Laripu]

Looks like a good and different brew and i like the label but will it last to the Summer nights?

I live in Tampa, Florida, where the temperature over the next 10 days will range fron 16 to 27 C. When I get back from my business trip in 17 days, the temperature will likely be in the high 20's. So yes... Cybeerg will last to summer as I know it, which is 10 months a year.