Belgian Golden Strong Ale Recipe - Apple Ale 2

Recipe Info

Recipe Image

Apple Ale 2

by on
Extract
6 Gallon(s)
2.5 Gallon(s)
60 min
75%
This is my second apple ale. Corn sugar is only listed to approximate the effect of the addition of four gallons of apple juice to bring the total volume in the carboy to six gallons. Apple juice has roughly one pound of sugar per gallon. No corn sugar was actually added.

This recipe was cloned from Apple Ale 1.0.

Fermentables

7% - Carapils - Dextrine Malt - US
1
33
1
Steep
3% - Caramel/Crystal 20 - US
0.5
35
20
Steep
23% - White Sorghum Syrup- US
3.3
44
1
Extract
23% - Liquid Malt Extract - Amber - US
3.3
35
10
Extract
3% - Brown Sugar - US
0.5
46
10
Late
3% - Belgian Dark Candi Syrup - BE
0.5
32
80
Extract
10% - Honey - US
1.5
35
1
Late
27% - Corn Sugar (Dextrose) - US
4
46
3
Late

Hops

Northern Brewer
1
Pellet
Boil
60 min(s)
9
19.3
Columbus
0.5
Pellet
Boil
10 min(s)
15
5.8
Strisselspalt
1
Pellet
FlameOut
0 min(s)
4
0.0

Yeast

Fermentis Safbrew Abbaye
82%

Other Stuff

Irish Moss
1
each
Boil
Orange or Lemon peel
1
tsp
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep Carapils below 170 for 30 minutes.
2.
Remove Carapils and bring to boil.
3.
Add extracts and Northern Brewer hops.
4.
Start 60 minute boil.
5.
Add whirflock (tm) tablet at 15 minutes to flameout.
6.
Add 1 tsp bitter orange peel at 10 minutes to flameout.
7.
Add brown sugar and honey just before flameout.
8.
Add Strisselspalt at flamout.
9.
Add four gallons apple juice.
10.
6 gallon total volume

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Apple Ale 2
Belgian Golden Strong Ale
  • 6.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.094 OG
  • 1.017 FG
  • 25.1 IBU (tinseth) Bitterness
  • 0.27 BG:GU
  • 10.8° SRM Color
  • 75% Efficiency
  • 9.9% ABV Alcohol
  • 325 per 12oz Calories
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