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The pie was a small, generic apple pie from Target.
I wasn't going to waste anything good on this! |
Finally got this post done. I apologize for the delay. It seems that fate was against me last week. I had problems with everything from supplies disappearing to my camera's batteries dieing. Whatever. Enough with the excuses, on to the beer.
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| 1.5 lbs of apple pie |
A couple weeks ago, you all voted
a whole apple pie as my next "special ingredient," so on Sunday, I finally got around to making the beer. When designing the recipe, I wanted to keep the whole thing as simple as possible to limit the confounding variables that went into my beer. That all went out the window when I learned about Austin Homebrew's
Magic Hop Dust. I just couldn't resist throwing it in.
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| Apple pie glob. Lots of spillage during straining. |
My first idea was to draw inspiration from
Tom Seefurth's Mamma Mia Pizza and just steep the pie in the mash for a while. After I did this, though, I tasted the results - not very apple-y at all. Tasted vaguely of cinnamon and crust. So, I just added the whole thing to the last 15 minutes of the boil and strained all the chunks out.
I chose White Lab's famous WLP001 because I've never used it and heard good things about its hardiness and taste. If all goes well, it may become my go-to yeast in these experiments.
Recipe: Apple Pie Ale- 1 Gallon
1 lb light malt extract
.1 ounces of Austin Homebrew's
Magic Hop Dust (60 min)
.1 ounces of Magic Hop Dust (15 min)
1 Whole Apple Pie - approx 1.5 lbs - mashed in a bag at around 155 degrees for 15 minutes, added in the last 15 min of boil
White Labs California Ale Yeast- WLP001
OG- 1.042
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| Looks like pea soup |
