Pajer's Apple

Well, Thanksgiving has passed and it seems my first All-Grain Fruit Beer received a passing grade.  The first batch of beer I ever brewed was for the holiday season.  Three years later I have finally moved into the all-grain process.

I named this one after the Orchard that my mom and dad have been going to for the longest time.  I basically started with an Amber Ale recipe and tweaked the malts to try to get some more complimentary flavors to go along with the apple. I was thinking of biscuit, honey and caramel.

Pajer's Apple Recipe
(2.5 gallon test batch)

OG = 1.060
IBU = 25
SRM = 16
ABV = 6.4%

4.5lb US Pale Malt
6oz Honey Malt
6oz Special B Malt
6oz Brown Sugar
5oz Crystal 60L
 
0.5oz Willamette 60 min
0.5oz Willamette 30min

 At flame-out:
2 small sticks of cinnamon
2lb Honey Crisp Apples (cored, skinned and pasteurized)

White Labs California Ale Yeast

Secondary:
2lb Honey Crisp Apples (cored, skinned and pasteurized and cooled to fermentation temperature)