I need to get some advice. I just got the nb pm oatmeal stout and was wondering
How I can add apple cider to make a caramel apple oatmeal sout.
Should just add a couple cups in the secondary or should I use boiled cider as the sparse
Plan on brewing next weekend I need some help! Also it’s unpastureized so what about bacterial I
Don’t want getting in there
I don’t believe you will get much apple flavor from the cider. If you do still want to give it a try just pasteurize the cider by heating it to 170° If you are kegging, cider could be added to the keg providing you use some kind of chemical to stop further fermentation or possibly use cider that already has them in it like many available at the grocery. That would give you more of an apple taste IMHO.
Any ideas on using unpastureized as a sparge instead of water
Or what’s a better way to add apple flavor. I want it to be there but not
Ovwrpowring
Make the beer per the recipe, then at serving time add a little apple juice concentrate to the glass before pouring the beer.
I don’t think I would sparge with a liquid that is full of sugar. That sounds like it has poor effeciency written all over it. Boiling the cider with the wort won’t result in any apple flavor.
I would add the cider with potasium sorbate (get it at any store) to the secondary/keg. This would be your best bet for flavor.
What I’d I boiled unpastureized cider to 170-180 degree the add it to secondary, would I still have to add potassium sorbate to kill the fermentation. I’m hoping adding the caramel and cider will help boost the alcohol up a bit?
Please don’t boil cider. Pectin haze.
Yes, you will still want to add potassium sorbate to halt fermentation as the beer will still be full of yeast. Most ciders bought at any grocery store already has it in there so you would be fine.
I would agree with not boiling it.
It shouldn’t add to the alcohol percentage since it will not be kicking off new fermentation. You can add it to the secondary WITHOUT the potassium sorbate but the cider will dry it out substantially. This would then up your alcohol but like I mentioned… make it very dry. At least that has been my experience with cider.
What I do with my apple ale is I make a smaller batch of beer on purpose, then while the wort is boiling with the hops, I heat a gallon or so of apple juice on the side to 170 F for ~10 minutes to kill any wild yeast or bacteria, then add it to the wort at flameout. This way, the apple juice is stablized without boiling it, and the final volume is wherever you want it to be. If memory serves, I use 1 gallon fresh no-preservative apple juice with a 2-gallon batch, to make 3 gallons. If you want 5 or 6 gallons, then double these amounts or whatever. Turns out really really really good every time. The other thing you’ll want to do is add maybe 4 ounces of lactose, since apple juice sugars are 100% fermentable, which will tend to dry out your beer. You could also compensate by mashing your wort at a very high temperature, 156 to 158 F or something like that, for only 40 minutes.
