American Amber Ale Recipe - Apple Pie Ale - Mark II

Recipe Info

Recipe Image

Apple Pie Ale - Mark II

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
59%
Comments  Brew Sessions (0)
Replaced biscuit malt (Hop Shoppe was out) with victory, changed yeast.

This recipe was cloned from Apple Pie Ale.

Fermentables

% lb fermentable ppg   L   usage  
3% 0.5 Rye - US 37
Mash
10% 1.5 Crystal 60L - CA 34
60°
Mash
17% 2.5 Victory Malt - US 34
28°
Mash
3% 0.5 Carapils - Dextrine Malt - US 33
Mash
67% 10 Lager Malt - UK 38
Mash
0% 0 Apple Juice 20
Mash
15 lb

Hops

oz variety type usage time AA   IBU  
0.7 Topaz Pellet Boil 60 minutes 16.4 38.1
0.7 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast American Ale II 1272 74%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (1)

KyleYancey

Tasted on 9/12/2016 by KyleYancey

Notes:

After 2 days of vigorous fermentation, added 1 thawed can of apple juice concentrate (Old Orchard from Hyvee) and allowed another week+ of fermentation. 4 old cinnamon sticks and walnut extract added when transferred to secondary. Cold crashed to halt yeast, and then another 4/5 can of apple juice concentrate added to sweeten and enhance apple flavor. No way to accurately measure ABV due to apple juice additions.

Recipe Facts

Apple Pie Ale - Mark II
American Amber Ale
5.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.065
1.017
17.8° SRM
59%
38.1 IBU (tinseth)
0.59
6.2% ABV
221 per 12oz
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