Apple Beer (Extract) 5 gals

Apple Beer
(Extract) 5 gals

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This Homebrew Recipe was added by Lynn Vangsnes on May 10, 1998 at 12:27:15:
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Brewing Method: Extract
Yeast: Wyeast 1056
Yeast Starter: none
Batch Size: 5 gals
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 min
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Additional Fermentation:

Grain Bill:

3 lbs Laaglander dme
1/2 lb rice syrup
1/2 lb crystal malt, cracked 10 L
1 scant gallon plain apple juice, no preservatives
1 can granny smith apple juice concentrate
12 lbs apples, cored, peeled, chopped; Granny smith, Braeburn, gala, red delicious; placed into 2 1 gallon ziplocs, and frozen.

Hop Bill:

1/2 oz Mt Hood hops at 15 min
1/2 oz Mt Hood hops at 30 min
1/2 oz Cascade hops at 45 min

Mash Schedule:

Brewers Notes:

Boil 2 gals water, cool, and place in fermenter. To apple juices, add water to make 2 1/2 gals, place crystal malt in grain bag, and put in pot, and bring to boil. At boiling, remove grain bag, remove from heat, and add extracts, and stir in until dissolved. Return to boiling. Follow hop schedule above. At end of boil, placed pot into sink full of cold water, when temp drops to 170, place 1 ziploc of apples into grain bag and steep for 20 min. Wring out when done. Place in fermenter, and pitch yeast. add rest of apples after high kroysen in primary. Once again the wyeast failed me. 24 hours later, still no activity, so I added a pkg of muntons and waited another 12 hours; nothing. I then added a pkg of montrachet wine yeast; nothing. Then the rest of a pkg of champagne yeast. Of course, after every pitching, I shook the fermenter vigourously to aireate, but to no avail. After the final pitching, it finally did take off, and it was viscious. After high kroysen, I added the rest of the apples, and it took off again. I have consulted many people about the yeast problem, and have concluded that the gal jug of juice I used, was actually cider, and contained some bisulfites, or some other preservative that inhibited the yeasts from beginning. Oh, the beer, turned out good despite the yeast problems. Definate apple background, not too sweet at all, the head disappears quickly, but does have decent carbonation, not overwhelmingly appley or sweet, not bad. We have no idea which yeast really ended up fermenting this batch, but suspect the wine or champagne yeast, as it was slightly dry. I was desperate! 12 pounds of apples, they do not give that stuff away. Good luck! I will not give up on Wyeast; make starter with it, is the general consensus.