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.

Vital Stats

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%

Brew Day

  • 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.

Bottling Day

Brew Notes

  • Gravities where made.
  • Two of the hop bags come undone, so I ended up filtering the wort before transferring to the carboy
I originally estimated 1/4 of a cup of jelly (pictured) I had to add a little more, bringing it up to 1/3 to make the anticipated sugar addition.



The gooey mess of hops filtered out.
Ferment in the carboy for 10-14 days

Brew day : 31-Aug-2023