Now that the holiday time is behind me and I have a little spare weekend time, I felt that I
should start working through some of my my standby ingredients and get some more home brewing done.
Halloween and Bonfire night are fast approaching and I want to start looking at some seasonal recipes to encompass the flavours of the season.
Through a little time and research, I settled on a Spiced Apple Ale which uses the malts and grains I have in stock without the need for any further purchases.
Spiced Apple Ale
Starting with the malts, I’ll be using a mixture of four including the usual batch of Maris Otter as my base, then a touch of Caramalt for sweetness, Chocolate malt for for colour as well as a rich sweetness and Munich to further push the richness and sweetness.
Hops are fairly simple and include some British Fuggles to add an element of earthy\grassiness and bitterness to the beer whilst the Hallertuaer Hersbrucker will help push the aroma with fragrant and floral notes.
Finally, to help push the seasonal flavour, I’ll be adding a cinnamon stick for spiciness and two bramley apples.
Here is the recipe I will be trying out below.
910g Maris Otter
23g Chocolate Malt
23g Munich Malt
Hops – Start – Bittering
1 Cinnamon Stick
Hops – Middle – Flavouring
Hops – End – Aroma
3g Hallertau Hersbrucker
2 Peeled & Chopped Apples
English Ale Yeast
1/4 tsp Irish Moss (Added in the final 15 minutes of boil)
Will I be luck and achieve the sort of sweet toffee apple flavour I’m looking for?
Time will tell!