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Oldfool Apple Ale
Specialty Beer • Extract • 5 gal
o.g was 10.66
September 14, 2013 am 10:55am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.00 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 3 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1.0 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.0 oz
Bravo™ - 15.5 AA% pellets; boiled 60 min
Bravo™
Bravo is a second generation super high alpha variety that was developed by the Hopsteiner Breeding Program and released in 2006. It has good resistance to powdery mildew. Bravo is an excellent bittering hop that provides pleasant fruity and floral aroma characteristics.—usahops.org
- 0.50 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.50 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
3 gal apple juice to primary
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.039 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.008 | 0.995 - 1.035 | |
| Color: | 12.6 SRM | 1 - 50 | |
| Alcohol: | 4.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 66.6 IBU | 0 - 100 | |
Discussion
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