Found the recipe in Novembers BYO magazine and made some slight tweaks. Fingers crossed this will turn out okay…first time using fruit in a beer. Looking forward to seeing how it turns out!
Recipe Overview
Original Gravity (OG): 1.064
IBU's (Tinseth): 22
Colour: 36.7 EBC = 18.7 SRM
Kettle Efficiency: 76.4 %
Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F
The Grain Bill
78.8% Maris Otter (5.5 EBC = 2.8 SRM) 4942 grams = 10.89 pounds
15.2% Crystal Malt (130 EBC = 66 SRM) 950 grams = 2.1 pounds
3% Special B (300 EBC = 152.3 SRM) 188 grams = 0.41 pounds
3% Carapils (4 EBC = 2 SRM) 188 grams = 0.41 pounds
The Hop Bill (Based on Tinseth Formula)
16.1 IBU EKG Pellets (5.2%AA) 30.6 grams = 1.08 ounces at 60 mins
5.9 IBU EKG Pellets (5.2%AA) 18.6 grams = 0.658 ounces at 20 mins
Miscellaneous Ingredients
Pink Lady Apples - 227grams at 15 mins
Pink Lady APples - 900 grams added after fermentation
1 Cinamon stick (crushed) at 5 mins
Chilling Method: Immersion Chiller
Fermentation & Conditioning
Fermentation: S-04 for 14 days at 20 C = 68 F
Loving the new scales:
Mash on:
Apples & Cinamon boil additions:
Chilling:
New camlocks:
Really pleased with the colour:
