Wicked Apple Recipe

Recipe Info

Recipe Image

Wicked Apple

by on
Extract
2.5 Gallon(s)
1.5 Gallon(s)
60 min
75%
Extract homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Amber , Caramel/Crystal 40 - US, Carapils - Dextrine Malt - US, Apple Juice, Brown Sugar - US, Amarillo Hops, Safale s-04 Ale Yeast Homebrew Yeast, Cinnamon, Gelatin.

Fermentables

36% - Dry Malt Extract - Amber
1.5
42
10
Extract
18% - Caramel/Crystal 40 - US
0.75
35
40
Steep
3% - Carapils - Dextrine Malt - US
0.125
33
1
Steep
36% - Apple Juice
1.5
32
3
Late
6% - Brown Sugar - US
0.25
46
10
Late

Hops

Amarillo
0.25
Pellet
Boil
60 min(s)
8.4
15.3

Yeast

Safale s-04 Ale Yeast
75%

Other Stuff

Cinnamon
0.5
tbsp
Secondary
Gelatin
0.25
tbsp
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Boil 1 lb. of DME. Add other Lb. of DME and apple juice at the end of the boil.
2.
Add brown sugar, cinnamon, and gelatin at the start of secondary fermentation.
3.
Secondary fermenter for 1 week.
4.
Bottle condition for 3 to 4 weeks.

Tasting Notes (1)

Scratch

Tasted on 11/22/2014 by Scratch

Notes:

Cloudy amber color with two fingers worth of head. Slight apple and cinnamon aroma. Lightly bitter apple flavor with the tiniest hint of cinnamon. Light body with a dry feel and a crisp amount of carbonation. Good, maybe next time substitute a half pound of amber extract with light extract and double the amount of cinnamon.

Recipe Facts

Wicked Apple
  • 2.50 Gallons Liters Batch Size
  • 1.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.014 FG
  • 15.3 IBU (tinseth) Bitterness
  • 0.28 BG:GU
  • 12.1° SRM Color
  • 75% Efficiency
  • 5.3% ABV Alcohol
  • 184 per 12oz Calories
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