Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat.
INGREDIENTS:
60-MINUTE MASH AT 152°F
2-1/4 quarts water, plus 1 gallon for sparging
2 pounds American 2-row malt
0.1 pound Caramel 60 malt
0.05 pound Chocolate malt
0.05 pound Aromatic malt
*all grains should be milled
60-MINUTE BOIL
0.3 ounce Fuggle hops
1 cinnamon stick
0.1 ounce Hallertau hops
2 apples, peeled and diced
FERMENT
1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham
3 tablespoons honey, for bottling
Source: ,Amazon.com: Brooklyn Brew Shop's Beer Making Book: 52 Seas...
MASH:
In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 F and 152 F.
Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F.
Turn off the heat.
SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once.
BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick.
Add the Hallertau hops after 59 minutes.
At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes
FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the honey.
Adapted from Brooklyn Brewshop's "Beer Making Book" by Erica Shea and Stephen Valand (Potter).
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