Mulled Spice Apple Beer

• Pumpkin Spice Ale
• Fortified Fennel Porter
• Mulled Spice Apple Beer

This recipe is a delightful and flavorful foray into the realm of experimental seasonal beers. It combines strong flavors reminiscent of a Celebration Ale along with strength and body. People will marvel at the amazing smells coming from the brewing area as you whip up this batch. This beer is a unique blend of beer and hard cider, as the name implies, and brings with it all the memories that cider and the mulling spices muster in the brain.

Ingredients for 5 Gallon Batch:

• 7 lbs. Amber malt extract
• 1 lb. of Caramunich Malt
• 1/4 lb Briess Organic caramel 120L malt
• 1 lb. American Pale 2-row malt
• 1/2 oz. New Zealand Pacific Gem hop pellets- bittering
• 2 oz. Cascade hops- finishing
• 2 Ceylon cinnamon sticks
• 1 t. whole cloves
• 2 t. ginger
• 3 3/4 G. purified or spring water
• 1 gallon organic non-pasteurized apple cider
• 1 pack Danstar Nottingham Ale Yeast
• 1 t. Irish Moss

Directions:

When preparing the Boiling pot, add to your 3 3/4 G of purified or spring water 1 G of organic apple cider. It is important in this case to use organic cider with no preservatives or added sugar. This will ensure a proper taste to your apple beer in the end. Next, place your grains and bittering hops into the pot and bring to a boil. Once the wort comes to a boil, remove grains and bittering hops and add in your malt extract. Bring this to a boil and cook the wort for about 55 minutes and then add your spices and finishing hops for the last 5 minutes. Next, cool the wort, add to your primary fermenter, and add your yeast.

This ale should be transferred to a secondary fermenter in two weeks, and then, after an additional one and a half to two weeks, it is ready for keg conditioning. When priming the keg for what should be about 5 gallons of Mulled Spice Apple Beer, you should add either 3/4 cup of corn sugar or dry malt extract. Now, the beer should taste ideal with keg conditioning after 1-2 more weeks.