Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Apfel Bier?
Reply
 
LinkBack Thread Tools
Old 11-05-2008, 05:28 PM   #1
racer944
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Birmingham, AL
Posts: 20
Default Apfel Bier?

I have been reading around here for a few days, and have really been impressed with the amount of knowledge here. I have just finished my first apfelwein (gets done with bottle conditioning tonight!), and am ready to take it a few steps further. Now, I'm looking to aim more for an apple beer, if you will, and was wondering if anyone had pursued using malt extract in conjunction with beer yeasts. If I don't get any answers, I'll post up my findings, but I'm about to put in an order for the syrup and yeasts.

I have been amazed by people's resources here with specific apple juices, and unpasteurized juices, but for me it's costco's apple juice gallon jugs.

Thanks!

__________________
racer944 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 05:40 PM   #2
6fiddyv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Cotati, CA
Posts: 134
Default

This past Saturday I made 5 gallons of Apfelwine from Ed, however I did a twist in a direction you are going. Instead of the corn sugar, I used 3.3# DME and Danstar Munich yeast. I think that one was good for wheat beers, not that I used any wheat DME, it had no wheat in it. The fermentation is a very vigorous ferm. I will be putting an airlock on tonight as I was forced to use a blow off tube, I cam home at lunch on Monday and found yeast and foam all over. It looks like a raw apple juice in color, and the smell was god awful, SWMBO made me move it to the garage. HA.

6

Oh yea, I used 100% tree top apple juice

__________________

Last edited by 6fiddyv; 11-05-2008 at 05:41 PM. Reason: note
6fiddyv is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 05:47 PM   #3
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

personally i havent tried it but you might turn out something remeniscent of a bragot (mead w/malt and hops.) If your gonna try it i would scale down to a few 1 gal batches and try different combinations. Your also going to need some hops for it to be considered beer. Edworts apfelwein uses montrachet wine yeast which ends at a low gravity whereas with beer yeast your looking at a much higher gravit(ie: 1.013 vs .997). You could try notingham as as a neutral yeast...

__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 06:03 PM   #4
TwoHeadsBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Chico, CA
Posts: 3,930
Liked 28 Times on 25 Posts
Likes Given: 2

Default

This is a great question, I was also thinking of doing the same thing. I have 4 gallons of apple juice ready to go, but I need to pick up some corn sugar and yeast. I was thinking of doing 3# Light DME, and Nottingham yeast. Anyone else ever try this, and what was the taste like?

__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff
TwoHeadsBrewing is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 06:25 PM   #5
racer944
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Birmingham, AL
Posts: 20
Default

Yeah, I've got Safale wb-06, and will be buying a couple 3.3# cans of Munton's wheat. 6, did you straight dump the DME in or put it in boiled water? I'll eventually go to hopping it, but I wanted to stay relatively safe at this point of the game.

I'm still pretty new to this, and this is my first time branching out. As usual, I need to re-evaluate the first rule of brewing, but I can't help but get a bit freaked out.

Two Heads, check out the sticky on the Cider subforum. It's a 3 page read of yeast and sugar experiments. Gets to the bottom of a few questions, and he's a HUGE fan of Nottingham.

__________________
racer944 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 07:36 PM   #6
Kilgore_Trout
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Iowa
Posts: 568
Default

If you're looking for apple beer, I'd stay away from the traditional apfelwein style recipes. Look more to ciders, the apples used for ciders have a lot more punch than the ones used for apfelwein. If you're looking for an apple flavored beer you'll need to do more than just dump in apple juice, commercial apple juice is incredibly sweet and not very apple-y.

I'd look into some cider recipes and work from there for your apple flavoring. The bottled extract flavorings work reasonably well, but I wouldn't rely on them for all of your flavor.. too much and they can taste fake.

I've done apfelwein with beer yeast, good stuff, especially if you pick a yeast with a bit of character or low attenuation.

__________________
Kilgore_Trout is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 07:53 PM   #7
TwoHeadsBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Chico, CA
Posts: 3,930
Liked 28 Times on 25 Posts
Likes Given: 2

Default

Quote:
Originally Posted by racer944 View Post
Yeah, I've got Safale wb-06, and will be buying a couple 3.3# cans of Munton's wheat. 6, did you straight dump the DME in or put it in boiled water? I'll eventually go to hopping it, but I wanted to stay relatively safe at this point of the game.

I'm still pretty new to this, and this is my first time branching out. As usual, I need to re-evaluate the first rule of brewing, but I can't help but get a bit freaked out.

Two Heads, check out the sticky on the Cider subforum. It's a 3 page read of yeast and sugar experiments. Gets to the bottom of a few questions, and he's a HUGE fan of Nottingham.
Thanks for the advice on that sticky, some VERY good info. I think I'm going to test out my own recipe:

4 gallons Tree Top 100% Apple Juice
2# Light DME
1 packet Nottingham dry yeart
Ferment @ 62-65F
Crash cool when gravity measures 1.006 (I'm after some residual sweetness).

What say ye?
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff
TwoHeadsBrewing is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 08:02 PM   #8
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

Quote:
Originally Posted by TwoHeadsBrewing View Post
Thanks for the advice on that sticky, some VERY good info. I think I'm going to test out my own recipe:

4 gallons Tree Top 100% Apple Juice
2# Light DME
1 packet Nottingham dry yeart
Ferment @ 62-65F
Crash cool when gravity measures 1.006 (I'm after some residual sweetness).

What say ye?
i doubt the nottingham is going to attenuate down to 1.006. maybe 1.010 or so at most. Keep in mind this is a beer yeast
__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 08:04 PM   #9
DubbelDach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Lancaster, PA
Posts: 1,307
Liked 35 Times on 32 Posts
Likes Given: 11

Default

I'll ask the elusive question yet again.....

How does Unibroue add apple to Ephemere? I have never seen this answered...

__________________
The Vineyard & Brewery at Hershey
Follow Brewery at Hershey on Twitter and TBAH_Ryan on Twitter

DD's All-Grain Tutorial
DubbelDach is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2008, 08:06 PM   #10
TwoHeadsBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Chico, CA
Posts: 3,930
Liked 28 Times on 25 Posts
Likes Given: 2

Default

Quote:
Originally Posted by scinerd3000 View Post
i doubt the nottingham is going to attenuate down to 1.006. maybe 1.010 or so at most. Keep in mind this is a beer yeast
I hope it will attenuate, but looking at the sticky it seems he's been able to get it down there and farther just fine. In fact, I've used Notty in a couple of my beers and they attenuated down to 1.008 in about a week. I would think apple juice and a bit of DME would almost completely ferment out if left long enough.

Quote:
Nottingham – This has been my favorite yeast for several years. It works well for sweet ciders and cysers with pasteurized juice, although not so well for unpasteurized cyser. It cold crashes well with any juice. With just juice, no sugar, and cold crash around 1.004, it is outstanding. If you use sugar and bump sg up to at least 1.060, then you can stop fermentation with pasteurized juice by racking. You have to do either rack or cold crash to keep it from drying out all the way, as it tends to strip out the flavor if it goes all the way dry.
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff
TwoHeadsBrewing is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first Apfel!! brandona33 Cider Forum 1 12-23-2009 02:53 PM
Oaked Apfel Notnice Wine Making Forum 10 07-27-2009 06:25 AM
Made Apfel Wein with RC-212.. pretty good syd138 Wine Making Forum 0 01-26-2009 04:59 PM
Alt Bier? Cpt_Kirks General Techniques 9 12-03-2008 01:54 PM
Apfel-Lager Alamo_Beer Recipes/Ingredients 9 07-02-2007 05:56 PM