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Apple Honey Ale?
Just wondering what you all would consider this as.
0.75 gal Apple Juice (2.0 SRM) Extract 10.71 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 28.57 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 28.57 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.14 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 7.14 %
0.75 oz Cascade [5.70 %] (60 min) Hops 17.7 IBU
0.75 oz Cascade [5.70 %] (20 min) Hops 10.7 IBU
0.25 oz Cascade [5.70 %] (20 min) (Mash Hop) Hops 0.7 IBU
0.50 oz Cascade [5.70 %] (10 min) Hops 4.3 IBU
1.00 lb Honey (8.0 SRM) Sugar 14.29 %
0.25 lb Brown Sugar, Light (8.0 SRM) Sugar 3.57 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Wow, never seen apple juice extract. where did you get it?
DC
Its not apple juice extract. The brewing software he is using is treating the juice as an extract. Notice the other items are called "grain" and "hops". If its from beersmith there would also be a label called adjunct and misc. I think the poster probably added apple juice to his database of ingredients and when asked for a "type" he selected extract. (Which is right for the application, IMO).
That's exactly right Mike. This actually turned out really tasty, a bit more on the wine side but still had a malty taste, but the apple juice came through nicely. Just wondering if it's still considered ale, or is there a percentage of honey and/or apple juice that will make it something else.
I don't know what'd technically be... sounds good tho.
With the honey, it might almost qualify as an Apple Braggot, maybe???
Sounds very interesting, might try something like that.
From Beersmith-
Type: Mead Category Number: 26B Original Gravity: 1.035-1.170 SG Color: 3.0-16.0 SRM
Final Gravity: 1.009-1.050 SG Bitterness: 0.0-50.0 IBU
Carbonation: 1.8-2.8 vols Alcohol by Volume: 3.50-18.00 %
Description: http://www.bjcp.org/2008styles/style26.html#1b
Mead made with a mix of honey and malt. Alternatively may be made by mixing mead with ale. Hopped varieties (optional) should have a evident hop flavor.
Profile: Flavor and aroma should reflect a mix of beer and mead flavoring. Pale to dark colored. Bitterness should balance with honey character. Should have some head retention if carbonated.
Ingredients: Made from > 1/3 malt and <= 2/3 honey (though this may vary) Hops optional for bitterness. May be lightly to heavily carbonated. Styles using ingredients other than honey and malt should be entered in open mead category.
Examples: Rabbit's Foot Diabhal and Bière de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett
That sounds absolutely awesome!
It does sound pretty damn good. Let us know how it turns out.
Ha! This is funny, my room mate and I literally just did close to this same thing. We started by measuring the gravity of various different organic apple juices and ciders till we found the perfect taste/gravity and then brewed with that and lots of cinnamon. We used 4 # amber malt, 3# local fireweed honey, and 3# local blackberry honey. It drinks more like a mead than we wanted, but it will be good in several months.
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