Apple Beer Recipe D.I.Y. - Build The Bottle Beer

Apple Beer Recipe D.I.Y.

Apple Beer Recipe D.I.Y.
Apple Beer Recipe D.I.Y. Uniquely special!

Apple Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Apple Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Yield: 5.00 US Gallons


  • 6 lbs. light malt extract
  • Hallertauer hops (flavoring)
  • 1 lb honey 1 1/2 oz.
  • 1/2 oz. Halletauer hops (aromatic)
  • 1 quart of apple juice (if you haven’t made your own, choose an apple juice without preservatives from your grocery store–many preservatives inhibit yeast growth).
  • 2 packages of Nottingham Ale Yeast 


All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1
  • 6 lbs. light malt extract
  • 1 lb honey 1 1/2 oz.
  • Hallertauer hops (flavoring)

Bring 5 gallons of water to a boil. Add extract and flavoring hops. Boil for 60 minutes.

Step 2
  • 1 lb honey 1 1/2 oz.
  • 1/2 oz. Halletauer hops (aromatic)

Add honey and aromatic hops after flames out.

Step 3
  • 1 quart of apple juice (if you haven’t made your own, choose an apple juice without preservatives from your grocery store–many preservatives inhibit yeast growth).

When it has cooled to the touch add the apple juice

Fermentation Through Bottling Newcastle Apple Beer Recipe

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 4

Once the wort is cooled to around 72° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

  • 2 packages of Nottingham Ale Yeast

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.


Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week.

Step 5

The less exposure to oxygen the better it will taste so be careful when you rack.

(if you are adding dry hops you may add it now 1 ounce of your choosing)

After secondary fermentation of about a week sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 6
  • 1-1/4 cups dry malt extractfor priming or 3/4 cup priming sugar

Add priming sugar before bottling.

Prime and bottle. When priming, dissolve corn sugar or dry malt extract in two pints of boiling water for 5 minutes.

Pour this mixture into the empty bottling bucket and siphon the beer from the fermenter over it.

This method ensures that the priming sugar will disperse evenly through your beer.

For proper carbonation, store your beer at 75° for at least the first week after bottling.

This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation.

Congratulations, You Have Completed Making this Awesome Apple Beer!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Additional Info

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by S. Hermann & F. Richter from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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