Recipe - Purdue Red Hot Apple Ale

4 pound Mountmellick Brown Ale Kit
(Hopped)
1 pound Light DME
1 pound Honey
One half pound Crystal Malt
4 pound Sliced Winesap Apples
(from Purdue Hort.
Farmshence, the name
2 teaspoon Cinnamon
1 cup Cinnamon Imperials (Red
Hots)
10 g Burton salts
1 teaspoon Irish Moss
1 pack Brewer's Choice London Ale
Yeast (#1028)
2/3 cup Dextrose to prime

Bring 3 gallons water to boil and put in brew bucket to cool. Bring 1.5
gallons water and crystal malt to boil. Remove grain. Add extract,
honey, burton salts, and irish moss and boil for 15 minutes. Add red hot
candies. Turn heat to low after candies melt. Add apples and cinnamon
and steep 15 minutes. Dump into brew bucket, then transfer to primary. (I
made malted applesauce out of the apples by the way!) This ale is a nice
light beer with little bitterness. You can't really taste the red hots too
much, but the are definitely in the aroma. My husband had his doubts
about this since the only hops were whatever was in the extract, but he
was pleasantly surprised. The red hot candies make a very nice addition
to the brew. I think they might be good in some other styles, too.

Recipe By : Serving Size:

From: Date: 05/30

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip