Apple Ale recipe opinions

[Indytom]

I have been thinking about trying and apple ale. For some reason this just sounds like a good idea even if it does sound odd. I found this recipe (listed below) on the web the other day and I wanted to get some ideas from others that may have tried before.

The recipe does not talk about how the grains were mashed or what yeast he used. I was thinking about mashing fairly warm, around 155 deg to develop some residual sweetness since the cider will ferment out pretty dry. I was also thinking about using a fairly clean yeast like a Safale-05.

So, what do you think? Would it be wonderful, or disgusting?
http://blog.kaeding.name/articles/2008/08/26/new-england-apple-ale-recipe


New England Apple Ale
American Brown Ale


Type: All Grain
Date: 9/17/2008
Batch Size: 5.00 gal
Brewer: Tom Hubbard
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
2 lbs White Wheat Malt (2.4 SRM) Grain 16.67 %
1 lbs 8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 12.50 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4.17 %
1.00 oz Goldings, East Kent [5.50 %] (60 min) Hops 17.7 IBU
0.50 oz Northdown [6.50 %] (15 min) Hops 5.2 IBU
0.50 tsp Cinnamon Stick (Secondary 5.0 min) Misc
0.50 tsp Nutmeg (Secondary 5.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc



Beer Profile

Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.081 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 6.49 % Actual Alcohol by Vol: 7.86 %
Bitterness: 22.9 IBU Calories: 373 cal/pint
Est Color: 22.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 12.00 lb
Sparge Water: 2.25 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 8.40 qt of water at 196.6 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

One sliced apple added to the hopback. Since I don't have a hopback, I will add the sliced apple at flameout. One gallon of fresh pressed cider is added to the secondary
Created with BeerSmith

[Mill Rat]

You already have a pound and a half of 60L caramel in there, I wouldn't try to add more non-fermentables with a higher mash temperature. I'd lean toward the 145 F neighborhood. The gallon of cider into secondary is not going to dry things out. It's too little, and it won't do a thing to the caramel malt non-fermentables.

For a yeast I'd consider either a neutral California-ale type strain, or a British Ale with some fruitier ester components to accentuate the apply flavor.

[Indytom]

Thanks Mill Rat,

That is the kind of advice I am looking for. I am still trying to figure out the flavor contributions of the different ingredients. You mentioned two options for yeast. Do you have a preference as to which you think would be better? I have used the ESB yeast from Wyeast, but I have never tried the california common. I don't have any idea what that one would be like.

Tom