Autumn Apple

Stock # HBS015

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Ingredients:

• 3.3 pounds light liquid malt extract
• 1.4-pound can Alexanders Kicker
• 1-pound honey
• 1½-ounce Saaz hops (flavor)
• ½-ounce Saaz hops (aroma)
• 4 ounces apple flavor concentrate
• 1 packet Danstar Windsor ale yeast (recommended liquid yeast: White Labs WLP023 – Burton Ale)
• 2 muslin hops bags
• ½-pound honey (priming)

Procedure:

Bring 1½ gallons of water to a boil. Add the malt extract, stirring continuously to avoid scorching until the malt liquefies. Set the timer for 45 minutes and add the flavor hops. With 30 minutes remaining, add one pound of honey. Add the aroma hops with 2 minutes remaining.

Add 3 gallons of chilled water to a clean and sterilized fermenter. Strain the wort into the pot and add enough cold water to bring the total volume to 5¼ gallons. Add the yeast when the temperature falls below 80 degrees F. Leave in a cool, dark place. Primary ferment should last for 8 to 12 days.

Boil ½-pound of honey in 3 cups of water until dissolved. Pour into a sterile bottling bucket along with the apple concentrate. Siphon the beer into the bottling bucket, making sure that the honey and apple solution blends thoroughly. (If kegging, disregard the priming agent.) You should get 53 (plus or minus) 12-ounce bottles.

O.G. 1.039-1.042 Alcohol Content: ~ 4.3%

F.G. 1.006-1.009