Codename : Mountain Portage Crabapple Sasquatch
In an attempt to do something that is out of the ordinary, I put together a recipe that incorporates the seasonal fruit of the area, crabapples, but in jelly form! Since we had new crabapple juice, but a nice jelly, I used it as a sugar during the boil. The clever name comes from the usage of Sasquatch hops used in the boil.
- 1 lb Pilsner malt (2L)
- 8 oz Wheat malt (2.3L)
- 3 oz Dark Munich malt (9.9L)
- 2 oz Flaked maize (1L)
- 1/3 cup Crabapple jelly (2L) (totally making up this value)
- 0.2 oz Sasquatch hops at 20 minutes
- 0.2 oz Sasquatch hops at 15 minutes
- 1/4 tsp Irish Moss (optional) at 15 minutes
- 0.2 oz Sasquatch hops at 0 minutes
- 3 ml Nottingham dry ale yeast.
BJCP Style : American Wheat Beer
Anticipated ABV : 4.7%
Anticipated IBU : 23
Anticipated SRM : 5
Pre-boil SG : 1.032
Original SG : 1.046
Target SG : 1.010
Brewhouse (in)efficiency : 65%
- Prepare 6.5L strike water, 152F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 7-14 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- Gravities where made.
- Two of the hop bags come undone, so I ended up filtering the wort before transferring to the carboy
Brew day : 31-Aug-2023