Apples in the Snow
Adapted from a recipe by Shannon Posniewski detailed at
Cats Meow http://hbd.org/brewery/cm3/recs/08_02.html
(in turn an adaption of Papazian's Cherries in the Snow)
Started 02 May 99
Bottled 24 May 99
Ingredients
3 Kg Light Malt Extract
1Kg Dextrose
4.5 Kg Granny Smith Apples
1.5 Kg Gala (Macintosh) Apples
56 gms English Bramling Cross Hops (AAU 5.9%)
14 gms Halletauer Hops (AAU 4.3%)
1 Pkt Saflager Dry Ale Yeast S-04 (11.5 gms)
Method
Peel and core apples, cut in half and slice
Cover with water and boil until softened
In separate container, bring English Hops to boil and simmer for 40 mins
Let steep for another 20 mins
Add Halletauer Hops for last 10 mins of the steep
Place apples with water in fermenter
Strain in hops liquor
Add warmed LME
Top with cold filtered water to 23 litres *
Allow to cool to Yeast pitching temp (26-30 deg)
(may take a while as there is a lot of hot water in this one)
Pitch yeast and mix
Ferment for 3 weeks
Facts and Figures
OG: not recorded (we're out of practice)
FG reached: 1.012
Alcohol around 8%
16 Litres
Analysis
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We used English Bramling Hops for an interesting variation. These hops are advertised as having a Black Current and Citrus character - ideal for Apple, we think. * Belatedly we realised that we should have filled the fermenter to above the 23 litre level as when the Apple remains are removed there will be a whole lot less liquid to bottle - about 16 litres, making a much stronger brew. You might like to add a few more litres of water prior to fermentation to compensate. Active fermentation ceased by Day 5. The brew then bubbled at a moderate to slow pace for the next week. After Week 2 we opened the fermenter and scooped out the floating apples. Prior to bottling day we strained the wort into another fermenter to remove heavy solids, then let it stand overnight to settle prior to bottling. At bottling, the brew had a very thick consistency with a distinctive apple taste and high alcohol content evident. Definitely more water needed next time.
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