The basic idea of this beer is that it uses apple cider instead of water in the wort. It ended up quirky, in that at least half the fermenting beer was sediment in the jug. I ended up making a great bread from that sediment, and a variety of other recipes from the spent grains. In that sense, it’s a winning brew, because it’s so versatile, but I think the brew itself needs a bit more work still.
The taste of this is… unusual. The apple elements are there, which made me expect it to be sweet. But it’s a beer, so it’s decidedly beery. It pours out very fizzy, but the head doesn’t last long. As it sits, a layer of malt sediment settles to the bottom of the glass. It has a sour element and a slightly thick consistency.
I wonder about what could be added to this: vanilla, cinnamon, ginger, etc.
Anywhere with an abundance of apples, so probably either in the Reach or the North.
Recipe for Colonial Apple Beer
“stamp apels and strain them as usuly for Cyder, then take the Liquor and warm it and put it upon the malt, then when it is Com throu boyle it, and then worke it Like other bere, when it is put into vesells put 3 pound of hard suger in to the quantity of an hogsheed, a few hops should be boyled in it.” -Penn Family Recipes, 1674
- 1 gallon cider
- 2.5 lb. light malt mix
- 6 cups boiling water (for sparge)
- .2 oz. hops, at 15 minutes to end of boil
- 1 tsp. Irish Moss (optional) at 15 minutes to end of boil
- .06 lb. sugar to prime
Heat cider to about 150F, and add the malt, preferably in a straining bag. Soak the grains at the temperature for 45-60 minutes, then remove, squeezing to extract as much liquid as possible.
Sparge with 6 cups boiling water, and squeeze again to remove liquid. Reserve the spent grains for baking.
Boil the liquid for 30 minutes or so, adding in the hops and the Irish moss near the end. Strain and let cool, then pour into your carboy. When cooled, pitch the yeast and cap with an airlock.
In addition to baking a quirky cool beer, the cast offs from the brew can be used to make a variety of tasty foods: