Belgian Pale Ale Recipe - Apple Ale 1.2

Recipe Info

Recipe Image

Apple Ale 1.2

by on
Extract
6 Gallon(s)
3 Gallon(s)
30 min
75%
Corn sugar is only listed to approximate the effect of the addition of three gallons of apple juice to bring the total volume in the carboy to six gallons. No corn sugar was actually added.

This recipe was cloned from Apple Ale 1.1.

Fermentables

6% - Carapils - Dextrine Malt - US
0.5
33
1
Steep
6% - Caramel/Crystal 20 - US
0.5
35
20
Steep
39% - Liquid Malt Extract - Light - US
3.3
35
4
Extract
6% - Brown Sugar - US
0.5
46
10
Late
8% - Honey - US
0.69
35
1
Late
35% - Corn Sugar (Dextrose) - US
3
46
3
Late

Hops

Columbus
0.5
Pellet
Boil
30 min(s)
15
17.8
Strisselspalt
1
Pellet
FlameOut
0 min(s)
4
0.0

Yeast

Fermentis Safbrew Abbaye
82%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep Crystal 20 below 170 for 30 minutes.
2.
Remove Crystal 20 and bring to boil.
3.
Add extracts and Columbus hops.
4.
Start 60 minute boil.
5.
Add whirflock (tm) tablet at 15 minutes to flameout.
6.
Add brown sugar just before flameout.
7.
Add Strisselspalt after flamout.
8.
Add honey after flameout.
9.
Add three gallons apple juice.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Apple Ale 1.2
Belgian Pale Ale
  • 6.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.053 OG
  • 1.010 FG
  • 17.8 IBU (tinseth) Bitterness
  • 0.34 BG:GU
  • 5.4° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 175 per 12oz Calories
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