Honey Apple Crisp Ale Beer

Honey Apple Crisp Beer
INGREDIENT / BLENDING g/serving kg/bottle kg/batch Formula %
Water (initial batching tank at 155°F) 280 0.1232 135.52 0.239194
Water (fermenter at 45°F) 650 0.286 314.6 0.555271
Water (bottling at 75°F) 23 0.01012 11.132 0.019648
Liquid light malt extract 75 0.033 36.3 0.064070
Apple cider 40 0.0176 19.36 0.034171
Powdered dried malt extract 25 0.011 12.1 0.021357
Dried crystal malt (crushed amber type) 18 0.00792 8.712 0.015377
Biscuit malt 14 0.00616 6.776 0.011960
Honey 20 0.0088 9.68 0.017085
Hop pellets 2 0.00088 2.2264 0.003930
Honey 10 0.01 0.1 0.039186
Fresh apple slices 4.6 0.002024 0.002 0.000784
Priming corn sugar 10 0.0044 4.84 0.008543
Evaporated cane juice 2 0.00088 0.968 0.001709
Dry ale yeast 0.04 0.00004 0.0004 0.000157
Total 1170.6 0.515064 566.5704 1.000000

Formula Sequence:

  • STEP A: Use initial batching warm water 155°F, +- 10°F from formulation
  • STEP B: Using specified water and temperature, place crystal malt and biscuit malt in hop bag and steep for 35-45 minutes
  • STEP C: Add liquid malt extract and powdered malt extract and bring to a boil at 220°F
  • STEP D: Add the hop pellets and sliced apples and continue to a boil for another 40 minutes
  • STEP E: Add honey and apple cider and continue to boil for 5 minutes
  • STEP E1 (FERMENTER TANK): Use cold water 45°F, +- 5°F from formulation. Add water to the fermenter
  • STEP E2 (FERMENTER TANK): Add the initial batching solution from A to E (do not strain)
  • STEP E3 (FERMENTER TANK): Heat total solution to 80°F and add yeast
  • STEP E4 (FERMENTER TANK): Fill airlock halfway with water
  • STEP E5 (FERMENTER TANK): Ferment 67-74°F for one week
  • STEP F (SECONDARY FERMENTER TANK): Siphon product from fermenter tank to secondary fermenter tank for two more weeks
  • STEP G (BOTTLING TANK): Add bottling water from formulation to bottling tank
  • STEP G1 (BOTTLING TANK): Add the priming corn sugar to bottle tank and dissolve
  • STEP G2 (BOTTLING TANK): Add the complete formulation from secondary fermentation tank to bottle tank and dissolve
  • STEP H (BOTTLING TANK): Record pH, Brix and QC Release Time Bottle immediately

LET BOTTLES SIT FOR THREE WEEKS MINIMUM BEFORE CONSUMPTION

Do you make beverages with honey? Get them listed here by emailing kseiz@bakingwithhoney.com.