Make Your Own ProEm-1 Oktoberfest

It is October, that time of year (at least in Germany) where Oktoberfest is here! You don't need to be in Germany to enjoy a great fall beer, where the body of the beer gets fuller, with extra body. For you history buffs, click this link for the history of Oktoberfest.

For the next couple weeks, we are going t share some tested brewing recipes that incorporate EM Technology®. There are only a couple breweries that actually EM-1 or Pro EM-1 to make their beer. There are several wineries and breweries that use EM-1 to grow their crops and may use EM-X ceramics in their water filtration systems. We go full on into use the fermentation power of EM to make our beer recipes! Try this batch and let us know what you think of it!

I found the recipe below on the Craft Beer & Brewing website. As with any beer recipe, you can just add an equal amount of Pro EM-1 as the yeast. Getting a liquid yeast in a vile makes measuring easy!

Echtes Festbier

Batch size: 5 gallons (18.9 liters) 5.25 gallons/19.9 liters before packaging)
Original Gravity: 1.058
Final Gravity: 1.012
IBUs: 31
ABV: 6.0%

MALT/GRAIN BILL

• 11 lb (5 kg) Pilsner malt
• 4 oz (11 g) Acidulated malt

HOPS SCHEDULE

• 1 oz (28 g) Perle [8% AA] at 60 minutes
• 1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes

MASH

• Beta amylase 149°F (65°C) 30 minutes
• Alpha amylase 162°F (72°C) 30 minutes

YEAST

Wyeast 2308 Munich Lager
Pro EM-1: Equal amount to the yeast.

BREWING NOTES

Pitch 425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature to 60°F (16°C) for a diacetyl rest and hold until final gravity is achieved. Pitch Pro EM-1 and ferment for 7-10 days. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks before kegging or bottling.

You can also use an ale yeast and ferment at warmer temperatures if you do not have access to a chiller.

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Rejuvelac: Fermented Health Drink

This guide will walk you through making EM Rejuvelac. You will need: a wide mouth jar with lid, soft spring wheat berries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM^® Ceramic Pipe.

1. Put soft wheat berries in the wide mouth jar. Cover the jar with nylon mesh, and secure the mesh with rubber band.
2. Add filtered water to fill the jar. Allow the wheat berries to soak for 8 hours or more.
3. Drain and rinse the berries a few times until the water comes out clear.
4. Place the jar at an angle so that water can drain completely and have good ventilation.
5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
6. Rinse and drain the sprout for last time.
7. Put 35mm EM^® Ceramic Pipe into sprouted wheat berry jar.
8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster to gently shake the jar 1 to 2 times a day.
10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
13. Good EM Rejuvelac has a slightly tart, lemon-like flavor.

This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Probiotic Pineapple Drink

Pineapple is loaded with all kinds of good enzymes and sugar, making it very easy to ferment. It ferments faster than most other fruits we have made drink with. It is so good when done, it doesn’t last long. So, you may want to make a larger batch than this one we have here. This recipe is for a 1 gallon batch.

Ingredients:
1/2 Cup Pro EM•1®
10 drops Liquid Stevia
1 Cup Pineapple juice Concentrate
116 ounces warm water

Mix the ingredients together. Top off the container with warm filtered water, put an airlock* in and ferment. The bubbler in the airlock going up and down will indicate active fermentation. You should start to see a film develop on the surface of the liquid and/or some bubbling within 24 hours of mixing. You can start enjoying in as little as three days.
*Definitely use an airlock on this batch. Pineapple ferments are very active and produce lots of gas due to the high sugar and enzyme content of pineapple.

Photo courtesy from New Health Advisor.com