|
Overview |
| Info: 5 gallon extract recipe from the Cat's Meow, listed as Two Toes Up Apple Honey Ale |
| Brewed: February 8, 2004 |
| OG: 1.085 (from kit instructions, not measured) |
| FG: not measured |
| abv: >9.5% |
Ingredients |
| Grains |
|
| Extracts |
- 3.3 lbs Gold Malt
- 3.3 lbs Amber Malt
|
| Hops |
- Bittering: 1 oz. Northern Brewer, 1 oz. Saaz
- Flavor: None
- Aroma: 1 oz. Cascade
|
| Yeast |
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| Miscellaneous |
- 2 lbs. Dark Brown Sugar
- 2 gallons apple cider
- 4.5 lbs honey
- 6 sticks fresh cinnamon
- handful of cloves
- 2.5 tbsp Irish Moss
- 5 tbsp Yeast Nutrient
|
Brewing Notes |
| Grains steeped at ~150F for an hour. Extracts and brown sugar boiled for 60 minutes
, ~3 gallon boil. All hops were in pellet form. Irish moss and yeast nutrient
added with 10 minutes left in boil. Aroma hops added in the final minute of the boil.
Honey and apple juice were pasteurized at 140F for 30 minutes
in a separate pot. Apple juice/honey added to wort in primary. Upon transferring
to secondary, the cinnamon was added after pasteurizing in a 200F oven for 30
minutes. At bottling, cloves were boiled in 2 cups of water for 30 minutes. The
cloves were strained out, and the water was added along with the priming sugar
mixture. This time, with the champagne yeast, fermentation was more complete.
I think there were still some residual sugars, as the brew was still fairly sweet.
It is a strong beer though. Two bottles and you’ll be doing fine. The cinnamon and
cloves, combined with the sweetness was still too much for me though. If this beer
wasn’t very cold, I couldn’t drink it. My roommate loved it, however. I still
think there is potential here. Maybe eliminating the brown sugar, and reducing the
cinnamon and cloves, in order to keep the emphasis on apples, would be better. |
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