Apple Bee (Woodchuck Clone) - Page 12

flyweed · 12-01-2009, 10:54 PM

nope...you've got the taste right. It will have some strong chocolate malt overtones with a sour apple finish to it. It'll mellow and meld a bit with age, but that's pretty much it. Like I said in a previous post, I like it..but I don't love it. It's ok..but certainly not my taste.

Dan

**jdhiv4** · 03-24-2010, 01:40 AM

I haven't seen any replies to this forum in a while.

JAYHUFF, What temperature is best to ferment this at?

Also, I was just wondering if anyone has made the original Jayhuff recipe on Page1 and what their results were.

Thanks ALL!

MTBREWDOG · 03-26-2010, 06:29 AM

This is one heck of a thread. Thanks guys!

Cheers,

Joe Gill
Gill Brew Haus

flyweed · 03-31-2010, 08:38 PM

please read my previous posts. I made the exact recipe, and have my thoughts posted throughout this thread.

ChandlerBang · 12-17-2010, 05:32 PM

Quote:

Originally Posted by jayhuff

2 gal Apple Juice/cider (not from concentrate)
8 oz crystal 10L
4 oz chocolate malt
WLP300 (or wheat yeast)

makes 2.5 gallons

steep grains at 154 for 20 mins (I use a grain bag) in 1 qt of water
sparge grains with 1 qt at 170 (I just dunk for about 5 mins)

Ferment for about 4 weeks (similar to apfelwein) to get rid of the rhino farts smell. I think it tastes a lot like Granny Smith Woodchuck. People liked this alot.
-------------------

No hops in this so not a true beer- hence the Apple Bee. It is an excellent drink though, and I made my second batch of this tonight. A few tweeks, I added 1 ounce of torrified wheat (head retention) and 8 oz of german pilsner (malty fermentables). 8 oz of DME would work too. I didn't have hefe yeast, so I pitched plain muntons yeast. After 1 hour, it has a small krausen forming. I think I need to get ready for a violent fermentation!

Recipe Note If you are going to add more grains to do a mini mash, you will need to add more than 1 qt of water. The above notes were added as a side note to alterations that I made as an experiment for a mini mash- Follow the lb/grains=1.25qt strike & 1.25 qt sparge. Read up on mini mashes before you try this though. The original recipe works as written, any thing else you do, you are on your own (but that is the fun part of brewing!).

Jay - Are you still making this? I am looking for something simple to try out the cider thing. I pretty much drink it all but the wifey likes it on the sweet side. Not syrup, just not bitter. I think I'll give this a shoot with some brown sugar.

Quote:

Originally Posted by Zul'jin

I really messed up this time. Yep. I should have made 1 pot to ferment and 1 pot to drink right now. I'm sipping a glass of it. WOW! It's apple and cinnamon and caramel (I didn't add caramel) and a light taste of beer all at once. Tspt-tspt-tspt... I can tastes a little allspice too. It is VERY sweet.

Revised, again. I cannot have a big pot boiling and not add stuff to it.

Brown sugar has been lessened by 2 cups and other spices measured.

*1 pound crystal grain cracked and steeped from room temp to 170F
*3 gallons treetop apple juice
*3 pounds extra light DME full boil
*1 cup turbinado brown sugar near the end
*Heaping 1/8 cup cinnamon near the end
*4 dashes nutmeg also near the end
*4 dashes allspice near the end
*Cool and pitch starter made with red Star champagne yeast, turbinado brown sugar and water
*Let 3 gallon wort ferment for 2-3 weeks, taking hydrometer readings
*Put 3 gallon wort plus 2 more gallons juice and maybe 1 cup turbinado brown sugar into secondary
*Probably wait a long time since fermentation will ramp back up
*Maybe transfer to thirduary vessel
*Prime and bottle
*Wait
*Druck

Zul'jin - This looks pretty fantastic. How long do you boil? Does it have a 'bite'? Is it at all sweet?

I realize this is an old thread. Hoping you all still brew this.