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Spiced apple pale ale
I was looking to put together an spiced apple pale ale. The idea came to me at work and thought it might be something good for the holidays. I was thinking maybe a gallon of cider infused in a pale ale recipe to make 5 gallons. At the end of the boil, maybe add some cinnamon. Does anyone have thought about this?
There is a brew pub here in MA called The TAP. They are in Haverhill MA.
They made a beer two years ago that was a limited release thing, it was called TAPPLE. It was a 50/50 blend of cider and pale ale recipe. The whole thing was fermented together. There was no additional spice in it.
I liked it actually and always thought about trying to reproduce it.
SO I think you have a good idea, go for it.
leinies makes a apple beer that comes out this time of year... it's not too bad, but a little sweet for my tastes. I don't think there's a whole lot of spice in it though.
How would you suggest hopping it? Use a pale ale recipe, but cut the ingredients to compensate for the sugars from the cider?
TripelDecker wrote:
How would you suggest hopping it? Use a pale ale recipe, but cut the ingredients to compensate for the sugars from the cider?
i wouldn't adjust my sugars any for the cider, but I would maybe increase the hops in the pale ale side to account for the dilution of bitterness after the cider is added.
I would make a 5 gallon batch of pale ale wort hopped at a low IPA level. Then I would put 2.5 gallons of that beer in the fermentor with 2.5 gallons of cider.
I would then ferment the rest of the Pale Ale wort in a separate fermentor to just drink and compare.
Actually I like your thinking. I may try and do a pale ale, similar to Siera Nevada, then mix 50/50. I probably should boil down the cider from say 3gal to 2.5 to kill any bacteria. For the remaining 2.5 of pale ale, would it be ok to ferment in my 5gal carboy or should I buy a smaller bucket?
You can ferment the rest of the pale wort in a regular sized bucket no problem.
I don't think our cider buddies here on the forum would recommend boiling the cider. Just be sure it is a pasturized cider and you should be fine. If you are really concerned maybe I would let the beer start to ferment first for 2-3 days to get the yeast real active, then add the cider.
Make sure that cider has no preervatives in it.
Your 5 gallon carboy will be fine for primary. I used to drink at the Amherst Alehouse in college, (now Mourning Dove, but havent been there in years) that was when johnny mash and other hard ciders became big. They would mix a half bottle of cider into a guinness and call it I think black velvet. Prolly lots of places did/still do it, but they are delicious, wondering about a cider stout?
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