Brewing Method: Extract
Yeast: Champagne, El Cheapo
Yeast Starter:
Batch Size: 2 U.S. Gallons
Original Gravity: 1.07
Final Gravity: 1.00
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 1/2 hour
Primary Fermentation: 1 month 68 deg F. (approx.)
Secondary Fermentation: 2 months 68 deg F.
Additional Fermentation: age at cool temps in bottles for at least 2 more months before getting up the courage to drink this.
Grain Bill:
1 pound dark Australian malt (Pacific Brewing Party Ltd, www.homebrew.com.au)
1 pound brown sugar
24 apples (chopped)
2 pounds raisins (chopped)
handful of very hot peppers (chopped, optional)
1 pound very lean beef (cut into smell cubes)
1/2 cup boiled honey for priming (optional)
Hop Bill:
Mash Schedule:
Boil 2 gallons water with the brown sugar and the malt for 1/2 hour. Let cool to 70 deg F and pitch yeast.
Brewers Notes:
This is a variation of a theme by Neal Raisman.(neal.raisman@uc.edu) Traditional cysers and ciders had malts added to them way back when. I can also imagine the many classes of malted beverages that were produced before hops use and popularity became prevalent. Be careful with the type and hotness of the peppers used, you be the judge there. Filter and rack after initial fermentation stops completly. Let it sit in the secondary another two months and then if you like sparkling cider prime with some cooled boiled honey and water. This stuff takes ages to mature and I think you will be very pleased after 6-10 months in the bottles. Scrumpy should be served very cold in my opinion....especially with the hot pepper bite. The history of scrumpy is unclear to me...but I believe that a rat fell into a barrel of ale or cider many hundreds of years ago, and the brewer, not wanting to lose a whole barrel of booze decided to sell it to clients, who in turn LOVED IT! Traditionalists be damned, this recipe is probably older than most beer recipes witht he exception of the hot peppers! No the meat doesnt rot...actually much of it will just as red after a month as when you put it into the fermenter. I accept no responsability for this recipe! Enjoy.