Hard Cider Wheat Beer - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Hard Cider Wheat Beer

Reply
 
Thread Tools
Old 04-05-2008, 03:58 AM   #1
uwmgdman
 
uwmgdman's Avatar
Recipes 
 
Feb 2006
Oregon, WI
Posts: 687
Liked 1 Times on 1 Posts



A friend of mine makes hard cider every fall. He buys ground apples from orchards, presses them and ferments them. Usually the batches are really good. This fall one of his batches turned much too dry for his liking, but otherwise fine and it's been sitting in a secondary since then.

I had the idea to brew a lowly hopped somewhat high FG wheat beer and blend the two 50/50. (5 gallons hard cider and 5 gallons of wheat beer).

Has anyone done anything like this before? I imagine there would be sufficient yeast from the wheat beer to carbonate the bottles (we will be bottling). I do have some concerns.

1) If the cider yeast is too attenuative that wouldn't make for a good idea to bottle immediate after blending the batches (read bottle bombs). That shouldn't be a problem, I would just blend the batches and let them sit for a while to make sure the cider yeast doesn't start working on the beer. Although that cider has likely fallen clear enough where it would have a rather small amount of yeast remaining. I suppose I need to see what kind of yeast he used.

2) Would this taste good? I figure this would be nice to have ready by June, a crisp refreshing hot weather malt beverage, but who knows maybe it would taste like ass. I don't really drink stuff like this so I don't have anything to compare it to. I guess it would be something like Woodchuck meets an American Wheat.

Let me know if you have $0.02 to donate.
Thanks!

 
Reply With Quote
Old 04-05-2008, 04:17 AM   #2
mew
Recipes 
 
Nov 2006
Posts: 851
Liked 9 Times on 4 Posts


I think you answered question #1 yourself: just let sit a while before bottling. As to question #2, I have no idea, but I would encourage you to experiment. If it turns out great you can sell your idea for $$$. Maybe you should try a small batch of it first.

 
Reply With Quote
Old 04-05-2008, 04:20 AM   #3
EinGutesBier
Recipes 
 
Jul 2007
Mandan, ND
Posts: 604
Liked 2 Times on 2 Posts


I don't see why it wouldn't at least taste decent. In any case, I'm sure it's worth trying - I think you might be on to something here. One thing though - I don't think I'd blend it 50/50. Maybe 25/75 or 33/66. Darn shame I didn't meet more of you Wisconsin brewers while I was back in Wisconsin myself...you guys seem to be coming out of the wood work now!

 
Reply With Quote
Old 04-05-2008, 05:13 AM   #4
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
 
BigKahuna's Avatar
Recipes 
 
Feb 2008
Eastern Colorado
Posts: 5,971
Liked 52 Times on 45 Posts


I have actually mixed a Hefeweizen and some way too sweet cyder. It was pretty good. I also have Apfelwein on a 3068 Cake (Hop Chunks included) and it is very good so far.
I think that these 2 reference points show that I would like what you're planning. Please try and post back.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

 
Reply With Quote
Old 04-07-2008, 12:46 AM   #5
BakerStreetBeers
HBT_LIFETIMESUPPORTER.png
 
BakerStreetBeers's Avatar
Recipes 
 
Feb 2008
Petaluma, CA
Posts: 307
Liked 4 Times on 4 Posts


Quote:
Originally Posted by uwmgdman
A friend of mine makes hard cider every fall. He buys ground apples from orchards, presses them and ferments them. Usually the batches are really good. This fall one of his batches turned much too dry for his liking, but otherwise fine and it's been sitting in a secondary since then.

I had the idea to brew a lowly hopped somewhat high FG wheat beer and blend the two 50/50. (5 gallons hard cider and 5 gallons of wheat beer).

Has anyone done anything like this before? I imagine there would be sufficient yeast from the wheat beer to carbonate the bottles (we will be bottling). I do have some concerns.

1) If the cider yeast is too attenuative that wouldn't make for a good idea to bottle immediate after blending the batches (read bottle bombs). That shouldn't be a problem, I would just blend the batches and let them sit for a while to make sure the cider yeast doesn't start working on the beer. Although that cider has likely fallen clear enough where it would have a rather small amount of yeast remaining. I suppose I need to see what kind of yeast he used.

2) Would this taste good? I figure this would be nice to have ready by June, a crisp refreshing hot weather malt beverage, but who knows maybe it would taste like ass. I don't really drink stuff like this so I don't have anything to compare it to. I guess it would be something like Woodchuck meets an American Wheat.

Let me know if you have $0.02 to donate.
Thanks!

If the group have suggestions I may have material. I brewed a batch of Ed Wort's Hefeweizen today and ended up with probably a skoshe over 6 gallons of lower-than-intended gravity wort (1.040). I apparently had poor efficiency AND started my boil with too much volume. It doesn't bother me that much. More beer with less ABV is still more beer. But I have to face the fact that I may end up with more product than will fit in my corny keg. I was thinking that I might pull off 1-2 gallons after primary fermentation to do something with. No reason why that something shouldn't be an experiment in Hefeweizen-Apfelwein. Anyone interested in discussing possibilities?
__________________
Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde

"Ale man, ale's the stuff to drink / For fellows whom it hurts to think."
- Housman

 
Reply With Quote
Old 04-07-2008, 04:52 AM   #6
mew
Recipes 
 
Nov 2006
Posts: 851
Liked 9 Times on 4 Posts


Quote:
Originally Posted by BakerStreetBeers
If the group have suggestions I may have material. I brewed a batch of Ed Wort's Hefeweizen today and ended up with probably a skoshe over 6 gallons of lower-than-intended gravity wort (1.040). I apparently had poor efficiency AND started my boil with too much volume. It doesn't bother me that much. More beer with less ABV is still more beer. But I have to face the fact that I may end up with more product than will fit in my corny keg. I was thinking that I might pull off 1-2 gallons after primary fermentation to do something with. No reason why that something shouldn't be an experiment in Hefeweizen-Apfelwein. Anyone interested in discussing possibilities?

Sounds like a perfect opportunity for experimentation to me.

 
Reply With Quote
Old 04-07-2008, 05:16 AM   #7
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
 
BigKahuna's Avatar
Recipes 
 
Feb 2008
Eastern Colorado
Posts: 5,971
Liked 52 Times on 45 Posts


Quote:
Originally Posted by BakerStreetBeers
. No reason why that something shouldn't be an experiment in Hefeweizen-Apfelwein. Anyone interested in discussing possibilities?
This sounds great. I wonder if the active yeast in suspension would just take right off and ferment the apple juice. Do you add sugar, or just the juice? I am thinking that Candi sugar may fit the bill...just to keep a nice clean flavor?
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

 
Reply With Quote
Old 04-15-2008, 08:36 PM   #8
uwmgdman
 
uwmgdman's Avatar
Recipes 
 
Feb 2006
Oregon, WI
Posts: 687
Liked 1 Times on 1 Posts


Thanks for the feedback guys. I've got the american wheat going that we're going to use to blend. Since my buddy is wanting to use a batch a cider that he felt is a little weak in both ABV and apple taste, we're going to go with a 50/50 blend and see how it goes. We figure it should be anywhere from pretty good to damn tasty...........either way a fairly crisp, hot weather battling beverage. I'll post an update as needed.

 
Reply With Quote
Old 04-15-2008, 09:37 PM   #9
Klainmeister
Recipes 
 
Jun 2006
Santa Fe, NM
Posts: 561
Liked 4 Times on 3 Posts


Please promise to post results. I am curious about this...
__________________
Bayern, i sag ma mir.

Bayern, un des Bayerische bier!

 
Reply With Quote
Old 04-15-2008, 10:21 PM   #10
z987k
 
z987k's Avatar
Recipes 
 
Feb 2007
Anchorage
Posts: 3,518
Liked 29 Times on 27 Posts


Since your in Wisconsin, see if you can get your hands on some Liney's apple spice. I think it's cider and beer mixed.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Cider #2 eyeball-shifter Cider Forum 3 12-25-2008 06:03 AM
Hard Cider? Adrian Crow Cider Forum 9 05-08-2007 01:03 PM


Forum Jump