Caramel Apple Beer

a Partial Mash Specialty Beer by richandjeff

Fermentables

Amount Fermentable Maltster Use PPG Color
3.19 lb
Amber Unhopped LME
Any 40 % Boil 36 10 °L
3.19 lb
CBW Golden Light
Any 40 % Boil 34 4 °L
1.0 lb
Caramel Malt 80L
Briess 12 % Steep 33 80 °L
0.5 lb
Oats, Flaked
Any 6 % Steep 37 1 °L

Hops

Amount Hop Time Use Form AA
0.5 oz Centennial (US) 60 min Boil Pellet 9.0%
0.5 oz Cascade (NZ) 30 min Boil Pellet 5.0%

Yeasts

Name Lab/Product Attenuation
Edinburgh Scottish Ale Yeast White Labs WLP028 73.0%

Extras

Amount Name Time Use
1.0 oz Brandy 14.0 days Secondary Secondary
5.0 oz Apple Juice 14.0 days Secondary Secondary
6.0 oz Caramel 14.0 days Secondary Secondary
8.0 oz Apples, fresh 14.0 days Secondary Secondary

Notes

Caramel, fresh apple juice, brandy, and 2 peeled and diced apples simmered in sauce pan prior to cool-down and addition to secondary

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