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Date: 09 Nov 2006 16:35:57
From:
Subject: Advice on an apple-beer sought
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Yet another crazy recipe idea. My brother's planning on using some apples he
got this past weekend. Not planning on making a cider, but rather a "normal" beer
with a bit of an apple flavor. So, the question is what's the best way to do this?
I'm thinking boil up the apples into a goo and then add it to the mash. Concerns are:
- Peelings adding astringency (could be removed if necessary)
- Acidity of the apples screwing with the mash (could be added later)
- Others I haven't thought of?
Thoughts, comments?
-Cory
--
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* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
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Date: 09 Nov 2006 21:35:33
From: T.J. Higgins
Subject: Re: Advice on an apple-beer sought
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In article <eivldd$rsp$1@solaris.cc.vt.edu >, wrote:
> Yet another crazy recipe idea. My brother's planning on using some apples he
>got this past weekend. Not planning on making a cider, but rather a
>"normal" beer
>with a bit of an apple flavor. So, the question is what's the best way
>to do this?
>I'm thinking boil up the apples into a goo and then add it to the mash.
>Concerns are:
>
>- Peelings adding astringency (could be removed if necessary)
>- Acidity of the apples screwing with the mash (could be added later)
>- Others I haven't thought of?
>
>Thoughts, comments?
Boiling fruit is a bad idea for use in beer. You'll set the
pectins and you'll never be able to get rid of the resulting
cloudiness. Assuming you don't have an apple press, use a
blender or juicer to extract the juice. You can add it to
either the primary or secondary fermentation. Just be sure
to kill the bacteria and wild yeast in the juice with campden
tablets or by heating the juice to about 180 degrees F (a
rudimentary pasteurization).
--
TJH
tjhiggin.at.hiwaay.dot.net
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