Apple Brown Beery - Archived

Apple Brown Beery - Archived is rated 4.6 out of 5 by 16.
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With this graff recipe, we riffed on an all American treat, Apple Brown Betty, but it is in a glass instead of a cobbler. Amber beer and cider with a hint of cinnamon and brown sugar to round out the mix. Be wary of the alcohol Betty brings to the table though, or you may not be able to get up after a couple. Just what you want to curl up with on a cool autumn night.

Out of stock

What You Get

1 Oktoberfest Lager Brewing Extract (HME)

1 Bottle of Apple Cider Concentrate

1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

1 Packet of Safeale S-04 Dry Ale Yeast

1 Hop Sack

1 Packet of No-Rinse Cleanser

Your Provide

2 Cups Brown Sugar

1 Cinnamon Stick

For Fans Of

New Belgium Brewing GRAFF(T)

Factotum Brewhouse Mahatma Graff

Brew Specs

Flavor: Fruity

Original Gravity: 1.083

Final Gravity: 1.016

ABV: 9%

SRM: (Color): 12

IBU: (Bitterness): 21

STEP 1: Sanitizing

Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

2.Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

3.To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.

4.Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

5.After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

1. Remove the yeast packet from under the lid of the can of Brewing Extract, (not needed for this recipe), then place the unopened can and in hot tap water.

2. Place the cinnamon stick into the hop sack tying it close, then trim away excess material.

3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot, mix in the 2 cups of brown sugar. Once the sugar is mixed add in the hop sack with the cinnamon stick and bring the mixture to a boil then remove from heat and remove the hop sack from the mixture and discard.

4. Open the can of Brewing Extract and the bottle of Apple Cider Concentrate and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

7. Stir your wort mixture vigorously with your sanitized spoon or whisk.

8. Sprinkle the Safeale US-05 yeast packet into the keg, and screw on the lid. Do not stir.

Put your fermenter in a location with a consistent temperature between 70° and 78° F (21°-25° C), and out of direct sunlight. Ferment for 21 days.

STEP 3: Bottling & Carbonating

After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

1.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

2.Distribute the cleaning solution equally among the bottles. Screw on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

3.Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

4.Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

5.Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

6.Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

Tip from our Brewmasters

After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

This process is called conditioning and during this time the yeast left in your beer can help clean up any off flavors. Almost everything gets a little better with time and so will your beer.

Rated 5 out of 5 by miniyoda from Amazing taste Great mix of apple and malt, an amazing flavor. A bit pricy, but well worth it. LOVE IT
Date published: 2017-03-04
Rated 5 out of 5 by Brewnewbie from Potent When I saw ABV I had to brew this one. I fermented for two weeks and bottled for three weeks. Whoooooo! Very tasty and very potent. Please don’t plan to drive for a while afterwards. I bought two more that are now fermenting, but Mr. Beer was out of the concentrate when I ordered, so I found some on the internet. I am hoping for the same, if not better, results.
Date published: 2020-05-21
Rated 4 out of 5 by Kevy from not bad I brewed this and knew I would have to wait to enjoy it. It was in LBK 3 weeks the I bottled and has sat for 4 weeks. Still a very harsh cider bite to it. I will say it has no harsh aftertaste. I am going to let sit 4 more weeks and try again.
Date published: 2015-05-02
Rated 5 out of 5 by ReddBrews from Brew this for the holidays & impress your friends Give this one time to condition and develop and you won't be sorry. I brewed this for the holidays and handed it out to visitors and family and everyone raved.
Date published: 2020-05-06
Rated 4 out of 5 by StauHausBrew from A Tasty Autumn Classic Oktoberfest meets Hard Cider in this strong fall brew -- a nice balance of malt, brown sugar and apple that will warm your <place appropriate noun here>.
Date published: 2016-01-08
Rated 4 out of 5 by Rodman from After 8 weeks still a little bitter but strong The recipe is easy but I remain waiting after 8 weeks of bottle conditioning ( and 3 weeks fermenting) ...
Date published: 2015-11-23
Rated 5 out of 5 by Jeffxyz from Made this 3 Times Now We've made this 3 times, so obviously we enjoy. It's one of the few beers that my girlfriend likes.
Date published: 2016-01-24
Rated 5 out of 5 by Jacob from Botched Botched the brew. Will have to try again. Im sure it is better than my attempt
Date published: 2020-03-27
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