Apple Bee (Woodchuck Clone) - Page 2

jayhuff · 01-15-2009, 11:42 AM

That looks like a great recipe. I would peel and core the apples, unless you really clean the skins well. I know on apples, there tends to be wild yeast, and you wouldn't want this to mess with the final product.

Quick tip... let it go in primary for 2-3 weeks. Even if hydro says go... there is a smell apple juice puts off that is not pleasant, and it clears the longer you let it sit. 2 weeks for sure. Then taste AND smell.

Good luck and report back on how it all goes!

Zul'jin · 01-15-2009, 10:41 PM

OK. Refined recipe. The one I'm going with.

*1 pound crystal grain cracked and steeped from room temp to 170F
*3 gallons treetop apple juice or 2 gallons apple and 1 gallon some other flavor
*1 1/2 cups turbinado brown sugar
*3 pounds extra light DME full boil
*1 1/2 cups turbinado brown sugar near the end
*Some cinnamon near the end
*Maybe some nutmeg also 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

This will probably be real sweet. Good. SWMBO likes sweet and fruity drinks.

Zul'jin · 01-16-2009, 05:23 PM

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 · 01-16-2009, 08:58 PM

SG 1.116

jayhuff · 01-19-2009, 09:46 PM

That is going to taste awesome!

Aleforge · 01-20-2009, 04:43 PM

Wow my mouth is watering!

**Brandon O** · 01-20-2009, 05:14 PM

Did the recipe just as it is but I doubled the amount of DME.

I gotta tell you, the grains and malt add soooooo much to this recipe.

I reccomend doing the recipe just as it is before you start messing with it. It is tart and dry yet sweet. It cleans up after itself like a flanders red and leaves you with a malty sweetness in the background. I wouldn't want to make this any bigger than it is, the taste is just too good.

**Brandon O** · 01-22-2009, 10:08 PM

Gosh this stuff is sooooooo good!!!! If you read this you must brew it!

I stopped fermentation at 1.008 by kegging and putting in the kegerator. It's nice, only a tiny bit sweet. Something you can slug down and quench your thirst with.

jayhuff · 01-23-2009, 01:16 AM

I love this stuff.

**GroosBrewz** · 01-26-2009, 08:18 AM

I cant wait to try this stuff!