newguy
To err is human, to arrr is pirate
- Joined
- 8/11/06
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newguy, that looks a fine beer. What's in the Mein Kampfire Smoked Apple Bier? Glad I'm here with those temps.
That beer was a huge experiment. My in-laws have an apple tree with an overabundance of apples. In a moment of inspiration I juiced about 5kg of apples and used the juice to soak about 2kg of pale 2-row. Once the juice had soaked in nicely, I spread the malt on two aluminum baking sheets and stuck them in my propane BBQ (not sure what they're called down under). I used the pulp from the apples to smoke the malt. Some ended up black, some brown, and most didn't change colour at all.
I ended up with 1.8kg of apple smoked malt and then added another 7.8kg of ordinary pale 2-row for a 44 litre batch (10 gallon, or close enough to it). Bittered with 84g East Kent Goldings pellets (5.5%) 90 minutes. OG 1.063, FG 1.019. Fermented with Wyeast 1272 American Ale II @ about 20C.
It's lightly smoky, but the odd thing is you can actually taste apples in the finish.
Regarding the temperatures.....I feel the same way about +40. :excl: Actually it can and often enough does get to 40C here in the summer. On the other hand, the coldest I personally remember is -58C, which I'm sure you'll agree is just too bloody cold. Not fun starting the car that morning.