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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: |
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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) |
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| 1 tsp Irish Moss, 3/4 tsp yeast nutrient. |
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| Hops: | 1 oz. Cluster (7% AA, 70 min.) 0.5 oz. Saaz (3.75% AA, 30 min.) 0.5 oz. Saaz (aroma) |
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| Yeast: | WLP500 Trappist Ale, from 1 gal starter. 1 packet Nottingham added to 2ndary. |
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| 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. |
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| 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. |
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Recipe posted 10/09/04.
