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Pom d'Ensolleile

"Apples of the Sun". A strong, crisp Belgian. Jonathon apples add just the right flavor; I've tried other types of apples, but none delivers like Jonathons. Alas, the apple flavor fades after about 4 months in the bottle, so drink up!

Brewer: Doc Arnold Email: -
Beer: Pom d'Ensolleile Style: Belgian Tripel
Type: Extract w/grain Size: 5.5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 10 IBU
OG: 1.106 FG: 1.025
Alcohol: 10.5% v/v (8.2% w/w)
Water: Bottled Artesian Spring water.
Grain: 1 lb. 8 oz. Belgian Pilsner
Steep: 30 mins @ 150F
Boil: 70 minutes SG 1.167 3.5 gallons
12 lb. German Pils malt extract
1 lb. 8 oz. Honey
7 lb. Jonathon apples (added to 2ndary)
1 tsp Irish Moss, 3/4 tsp yeast nutrient.
Hops: 1 oz. Cluster (7% AA, 70 min.)
0.5 oz. Saaz (3.75% AA, 30 min.)
0.5 oz. Saaz (aroma)
Yeast: WLP500 Trappist Ale, from 1 gal starter.
1 packet Nottingham added to 2ndary.
Log: Brewed 9/28/04.
Racked and added honey on 10/3/04.
Vigorous initial fermentation slowed signifcantly
after 3 days, so added packet of Nottingham.
Apples were peeled, sliced, frozen, and added
to 2ndary 7 days before bottling after thawing
and steeped for 15 mins @ 150-160F.
The high OG requires a lengthy fermentation
period (3 - 4 weeks in 2ndary), and possibly
pitching champagne yeast.
Carbonation: 3/4 cup corn sugar at bottling.
Tasting: Still in fermenter, but prior batches have been spectacular: crisp,
spicy, and tartness from the apples.

Recipe posted 10/09/04.