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Found 31 results

  1. recipe

    If this one turns out, I'll serve it as my 'House' beer (Biru) to friends visiting my koi garden (niwa).? Niwa-Biru Pale Ale Canadian Blonde HME, 1.87 lb. Rahr 2-row, 0.5 lb. Flaked rice, 0.25 lb. BrewMax Pale LME, 0.55 lb. Sorachi Ace, 0.5 oz., 10 min. Sorachi Ace, 0.5 oz., 5 min. Safale US-05 Mini-mash milled grains for 45 min. @ 150 F. Sparge. Add LME, heat to hot-break, then boil 15 min. HME @ f/o. OG 1.047 SRM 4 IBU 43
  2. recipe

    Essentially utilizing an expired can of CAL (Classic American Light, for the uninitiated) as LME, I overwrote its profile and brewed a mini-mash Doppelbock. Calvator Doppelbock Classic American Light HME, best before Aug. 2016 BrewMax Smooth LME Weyermann Light Munich, 1.0 lb. Weyermann Vienna, 0.4 lb. Weyermann CaraAroma, 0.15 lb. Weyermann Melanoidin malt, 0.15 lb. Weyermann Carafa Special Type 2, 0.1 lb. Mr. Beer Crystal 60, 4 oz. Perle, 8.3% AA for 30 min. of the 60 min. boil Spalter Select, 3.1% AA for 20 min. Hallertau Mittelfruh and German Tettnang, 0.5 oz. ea. @ flame-out Saflager W-34/70 lager yeast Mash grains @ 154 F for 60 min. Batch sparge/mash-out @ 170 F for 10 min. Combine runnings. Add Smooth LME. Begin 60 min. boil. Add CAL @ flame-out. Chill wort by any means necessary. Make to vol. in LBK. Pitch lager yeast and ferment @ 55 F. Vital statistics TBD Cheers!?
  3. recipe

    Mexico did not show up for this Double Wit partial-mash recipe: "Lost Donkey" All-Belgian Wit Bavarian Weissbier, 1.87 lb. BrewMax Golden LME, 0.55 lb. Chateau Pilsen, 2.0 lb. Flaked Oats, 0.25 lb. Torrified Wheat, 0.25 lb. Weyermann Munich I, 0.18 lb. Strisselspalt, 0.5 oz., 45 min. Hersbrucker, 0.33 oz., 20 min. Coriander seed, crushed, 0.5 tsp, 10 min. Cardamom seed, crushed, 0.25 tsp., 10 min. Dash of Chamomile, 10 min. Clementine zest, 10 min. Mangrove Jack's M21 Belgian Wit yeast Mash grains in a sack for an hour @ 150 F. Mash-out @ 170 F for 10 min. Sparge per preference. 60 min. boil. Hop as indicated. HME & LME @ flame-out. OG 1.066 IBU ~ 19 SRM ~5
  4. recipe

    I've been wondering what to do with an expired HME so I milled some grain and brewed up a Doppelbock for next Spring: Doppelmunder Import 2014 Summer Seasonal Dortmunder Export (best before March, 2016) Booster, ½ pack Pilsen malt, 4 oz. Munich Type I, 4 oz. Special B, 4 oz. CaraMunich Type II, 3 oz Carafa Special II (dehusked), 2 oz. Hersbrucker, 1 oz. 10-min. boil Mangrove Jack's M84 Bohemian Lager yeast OG was 1.074
  5. recipe

    Back in June, @MichaelL had a Double Bag from Long Trail Brewing Co., a double-alt style beer. I thought it sounded like something I might like, so I crafted a mostly-grain version and, with only a few bottles left, waited until now to post the recipe. Old August Altbier Weyermann Munich Type 1, 2.0 lb. Weyermann Pilsener, 1.0 lb. BrewMax Pale LME, 1.1 lb. Chateau Biscuit, 0.25 lb. Melanoidin malt, 0.18 lb. Carafa Special II, 0.12 lb. Magnum, 0.25 oz., 45 min. Tradition, 0.5 oz., 20 min. Spalter Select, 0.5 oz., 5 min. Safale K-97 Dry Ale yeast Mash 60 min. @ 150 F. Sparge. 60 min. boil LME @ flame-out. Ferment cool, 60 F. OG 1.058 SRM 17 IBU 36 ?
  6. recipe

    Finally, I brewed a Hoppy CAL! ? Calidelic Mandarin IPA Classic American Light HME BrewMax Pale LME, 0.55 lb. Rahr 2-Row, 1.25 lb. Caramel 120L, 0.06 lb. Summit, 0.25 oz., 20 min. Azacca, 0.25 oz., 10 min. Galaxy, 0.25 oz., 7 min. Citra, 0.5 oz., half for 5 min. and the remainder @ flame-out Mandarin zest @ 10 min. Mandarina Bavaria, 0.5 oz. dry-hop along with additional mandarin juice/zest on Day 7 Safale US-05 Mash grains @ 152 F for 60 min. Sparge with 2-3 cups hot water 30 min. boil including LME OG 1.058 IBU 58 SRM 5 ABV ~5.5% Inspiration for this recipe: Mr. Beer Tangerously Hoppy IPA and New Belgium Citradelic Tangerine IPA.
  7. Hey guys.... I'm doing the Howling red ale recipe, and instead of using the Brewmax softpack, I bought a Briess golden light LME cannister. Since this cannister is really large, my question is how much would I use to equate to the original recipe? Would the softpack be more concentrated? I can't find anything that would tell me it's different. I won't use the whole cannister, but using only 1/5 of it seems wrong too. Thanks
  8. I received the e-mail about this recipe today and have already added it to my "To Buy" list. I'm glad I got the fermenting fridge I did and have the capability to easily do lagers now. I just need to knock a few more recipes that I have on hand out and then I'm going to do a few lagers.
  9. I'm still waiting on special ingredients to arrive from Mexico (OK..., Amazon) but for @MrWhy, @MRB Tim, and anyone else looking to craft a Belgian Cerveza, please post your recipe here! ?????
  10. recipe

    Finally got this one off my "next up" list -- I did a 1.5 lb. mini-mash and boiled the wort down to near LME consistency, while using the batch sparge/mash-out runnings + Muntons DME for my primary boil. I then added the Bewitched and caramelized wort back to the kettle for the last 5 min. of the 90 min. boil. It took about an hour at medium heat to reduce the initial wort. Wee Heavy Mini-Mash Bewitched Amber Ale HME Muntons Amber DME, 0.5 lbs. Crisp Finest Maris Otter, 1 lb. Caramel 40L, 0.25 lb. Victory malt, 0.25 lb. Simpsons Peated Malt, 1 heaping Tbsp. Weyermann Roasted Malt, 1 heaping Tbsp. Fuggles, 0.5 oz. for 20 min. boil Nottingham pitched @ 60 F -- cool ferment for first 3 or 4 days before finishing at 65-68 F. OG was 1.075 One last thing...
  11. beer wars

    Can't sleep, may as well brew... As @MrWhy and @MRB Tim show no sign of giving up any ground in the Great Mexican-Belgian Beer War of 2017, I put together a hasty attempt at a Trappist Single mini-mash: Cerveza de Hermano (Brother's Beer) Mexican Cerveza HME Chateau Pilsner, 1 lb. Honey malt, 0.13 lb. Carapils, 0.25 lb. Mr. Beer Booster, 0.39 lb. Styrian Golding, 1 oz., 25 min. Crystal, 0.5 oz., 10 min. Saaz, 0.5 oz., 5 min. Mandarina Bavaria, 0.5 oz., Day 7 dry-hop Safbrew Abbaye yeast Mash grains @ 152 F for an hour. Sparge grains with 2-3 cups hot water. Dissolve booster; begin 30 min. boil. Hop as scheduled. HME @ flame-out Finish pint of Black Moon Weizen and return to bed.? OG. 1.054 SRM 4 IBU 37 ABV ~5.5%
  12. recipe

    No Cerveza HME in this one -- sorry Mexico, went with Canada this time. Belgian Blueberry Pale Ale Canadian Blonde HME, 1.87 lb. Pale Ale malt, 1 lb. Chateau Monastique, 0.25 lb. CaraBelge, 0.25 lb. CaraMunich Type 1, 0.18 lb. Honey malt, 0.12 lb. Oregon Blueberries, 15 oz. Bramling Cross, 0.5 oz., 15 min. Spalter Select, 0.5 oz., 5 min. Mangrove Jack's Belgian Ale M41 yeast HME + mini-mash (60 min. @ 152 F) Sparge with 3 cups hot water 30 min. boil Add puréed blueberries following primary fermentation. OG 1.052 IBU 28 SRM 8
  13. This new recipe is basically a hoppy brown style ale. It's very similar to the Voodoo, but with Falconer's Flight hops and S-05 yeast to bring out the hop profile. It's an office favorite right now. http://www.mrbeer.com/refills/witchs-flight-recipe?utm_source=HP&utm_medium=BTN&utm_campaign=witchsflightbanner
  14. I was going to include 'Smoked Cherrywood' in the name of this recipe, but I probably did not use enough to carry through all the roasted malt flavors. Also, I've included some instructions but please note that they are not prescriptive -- if someone has other ideas on how to do a partial-mash-in-a-sack, I would appreciate any feedback! TBD Foreign Extra Stout Mr. Beer St. Patrick's Irish Stout HME Muntons Dark DME, 1 lb. Lyle's Black Treacle, 0.17 lb. Malting Co. of Ireland Stout 2-row, 1 lb. Chateau Special B, 0.15 lb. Weyermann Roasted barley, 0.15 lb. Simpsons Chocolate malt, 0.15 lb. Briess Cherrywood Smoked malt, 0.12 lb. Flaked barley, 0.15 lb. Challenger hops (U.K.), 0.5 oz. for 15 min. East Kent Goldings, 0.5 oz. for 5 min. Danstar Nottingham! Cold-steep milled Roasted barley + Chocolate malt overnight in 3 cups water. Mash remaining grains @ 152 F. for 60 min. 'Batch sparge' in an equal vol. of 170 F. water for 10 min. Combine runnings then add DME and bring to boil. Following the hot-break, start a 30 min. boil, hopping as indicated. Add cold-steep, treacle and HME with a few minutes left of boil. Place kettle in snowbank until cool, then proceed with normal Mr. Beer protocol. OG 1.071 IBU 54 SRM 40++ ABV 6.9%
  15. I have tried several Mr. Beer recipies and am starting to get good results. I just tried a tapped into two well conditioned Klondike Gold and Long Play IPAs yesterday and they came out great! One thing I notice about all my Mr. Beer recipes is that the finished beer comes out on the darker side. The lightest I am seeing is about the copper color of a Sam Adams. (NW Ale, Long Play IPA, Klondike Gold) Many go much darker, even to a coca cola color (Diablo IPA, Vodoo Ale). Do any Mr. Beer recipes brew lighter in color? Any sample photos you have would help here.
  16. recipe

    In case I don't make it back from the Rio Grande this week, here is my recipe to commemorate the journey. 'Return of El Gordito' Vienna Lager Mr. Beer Mexican Cerveza HME Dark Munich, 0.33 lb. Vienna, 0.5 lb. CaraMunich Type 2, 0.12 lb. Carafa Special II, 0.08 lb. Flaked Corn, 0.3 lb. Pilsen, 0.25 lb. Booster, ½-pack (optional, as always) Northern Brewer, 0.3 oz. 20 min. Saaz, 0.5 oz. 5 min. Saflager S-23 lager yeast, ferment @ 55 ºF Mini-mash (60 min. @ 153 ºF) with HME @ f/o ~45 min. boil SRM 13 IBU 21 ABV 5.8% OG was 1.060
  17. I was in the mood for a mash yesterday so I cleaned out the grain cupboard and took a shot at the Oud Bruin style: Old Sherry Chocolate-Cherry Belgian Brown Grand Bohemian Czech Pilsner HME Mr. Beer Smooth LME Weyermann Vienna, 0.6 lb. Weyermann Munich Type II, 0.4 lb. Briess Pilsner, 0.25 lb. Weyermann Melanoidin, 0.17 lb. Weyermann Acidulated malt, 0.25 lb. Chateau Special B, 0.17 lb. Flaked corn, 0.12 lb. Weyermann CaraAroma, 0.13 lb. Lyle's Black treacle, 0.17 lb. Safbrew Abbaye dry ale yeast Light Oak chips + Cacao nib tincture in Sherry one week prior to brew day. Add following primary fermentation. Red tart cherries, 12 oz. puréed. Add following primary fermentation. Mash grains for an hour @ 154, sparge and boil for an hour. Add LME and treacle with 7-8 minutes left and HME @ flame-out. Age finished beer - should be 'provisionally' ready to be enjoyed about Labor Day. This is going to be The One, haha? OG was 1.058 IBU ~ 20 SRM ~ 18
  18. I brewed this Saturday after giving @Creeps McLane and @HoppySmile!'s saison ideas much thought. This ended up being a Boulevard Tank 7 X More Cowbell mini-mash hybrid, with a couple of my own ideas thrown in for fun. Thanks guys!? Weyermann Pilsner, 2 lbs. Weyermann Vienna, 0.35 lbs. Flaked Wheat, 0.35 lb. Flaked Corn, 0.6 lb. Gambrinus Honey malt, 0.17 lb. Weyermann CaraBelge, 0.17 lb. Weyermann Acidulated malt, 0.17 lb. SD Sweet Clover honey, 0.75 lb. Mr. Beer BrewMax Golden LME, 1.1 lbs. Magnum, 0.25 oz., 60 min. Calypso, 0.3 oz., 15 min. Styrian Goldings, 0.25 oz., 7 min. Hallertau Mittelfruh, 0.5 oz. @ flame-out Danstar Belle Saison yeast 90 minute stepped mash starting @ 146 F for 50 min. ending with a 168 F mash-out. 60 min. boil OG per hydrometer was 1.080 +/- (Is it me, or are these experimental recipes starting to get just a little complicated?) See you in 18-21 days!
  19. Permission to share this recipe granted. This is from Seventh Son Brewing In Columbus Ohio Brewmaster Colin Vent All credit goes to them. This is one of their seasonal beers. This is for a 5gal finished batch Wuffles Description: golden ale with crisp, floral hops, breakfast cereal maltiness ABV 3.32% IBU 16.2 Est OG 1.034 Grain Bill: 5.5lbs American 2-Row .5lbs Munich Malt .5lbs CaraPils .25lbs Crystal 40 Hop List: Horizon 1.6oz total Palisade 1.6oz total Yeast: 1 package liquid British Ale WYEAST #1098 (Optional booster you can do to up abv a bit and mouth feel recommended by hoppysmile! and i did do when i made the recipe and will up your OG a small bit) 1lb corn sugar added at flame out .25lb Malto Dextrin added at flameout I also added 1tsp Irish moss at last 15min of boil Mash Grains 60 min @ 150-160*F Boil 90min with following hop schedule .1oz Horizon 90min .1oz Palisade 90min .25 Horizon 15min .25Palasade 15min .5oz Horizon @ Flameout .5oz Palisade @ Flameout .75oz Horizon Dry Hop (5-7 days) .75oz Palisade Dry Hop (5-7 days) Ferment 3 weeks Bottle/Keg as you normally would
  20. recipe

    Something a little different for me -- I actually brewed this one already and had my first bottle tonight after just 3 weeks in the bottle. This is another mostly grain recipe and features a fun grain bill, Nugget bittering, lager yeast, and turned out really nice. International Black Lager Weyermann Bohemian Pilsner Malt, 2 lbs. Malting Co. of Ireland Lager malt, 1 lb. Carafa Special II, 0.2 lbs. CaraRed, 0.2 lbs. Chocolate malt, 0.25 lbs. Munich Type II, 0.25 lbs. Mr. Beer booster, half-pack BrewMax Robust LME Nugget hops, 0.3 oz, 45 min. Crystal hops, 0.5 oz, 15 min. Spalter Select hops, 0.5 oz @ flame-out Saflager S-23 lager yeast OG 1.055 FG 1.015 ABV 5.2% SRM 32 IBU 30+ Was hoping for something in the style of Guinness Black Lager or New Belgium 1554.
  21. Maybe? I won't brew until later so any advice? CalypsoPaleAle.pdf
  22. recipe

    A little Albert's Atomic Altbier recipe, some nice specialty grains, oak-aging, and a kickass name offered by @Shrike, and I brewed my first beer of 2017! Amberetto Oak-aged Altbier Grand Bohemian Czech Pilsner HME Briess Sparkling Amber DME, 0.5 lb. Briess Caramel 60, 4 oz. by vol. Briess Pilsen, 4 oz. Weyermann CaraMunich Type II, 4 oz. Weyermann Vienna, 4 oz. German Tetnang, 0.5 oz. 10 min. boil (with DME) Safale K-97, ferment cool (<62 F) Add amaretto-infused oak chips after 4-5 days primary fermentation. Following carbonation, lager for 4-8 weeks @ 40 F. Serve @ 48 F. Repeat as necessary. OG was 1.046
  23. recipe

    ? I'll brew beer for Christmas, You can count on me. Please cold-steep your roasted grains, And mash appropriately! 3 weeks to ferment this, Please don't whine or beg, I'll brew beer for Christmas If only I could keg! Winter's Draught Guinness Crisp Gleneagles Maris Otter, 1.75 lbs., mashed Flaked Barley, 0.8 lbs., mashed Weyermann Roasted Barley (432+ Lovibond), 0.4 lbs. Weyermann Acidulated malt, 2-3 oz., mashed BrewMax Robust LME, 0.55 lbs. East Kent Goldings, 1 oz. added with 60 min. left of 90 min. boil Nottingham yeast Cold-steep milled roasted barley in 4 cups tap water for at least 6 hours. Add to wort for last 10 min. of boil, along with the LME. Forget about tapping this beer for Christmas and save for St. Patrick's Day.? http://www.mrbeer.com/accessories/kegging/kegaroo-2-5-with-filled-co2
  24. recipe

    Like @MiniYoda says, ignore me if you want, but I just finished brewing a MG Juniper Rye : Briess Pale Ale malt, 2 lbs. BrewMax Pale LME X 2 Flaked Rye, 0.25 lbs. Special B, 0.25 lbs. Caramel 40, 0.25 lbs. Simpsons Aromatic malt, 0.13 lbs. Sterling hops, 0.5 oz., 30 min. boil Spalter Select hops, 0.5 oz.. 10 min. boil Juniper berries (Juniperus virginiana), 2 oz. crushed, 10 min. boil Fermentis Safale US-05 See you in 3 weeks.?
  25. My American light beer is almost done fermenting(checking again in 3 days). I want to make something similar to Bud Light with lime, becasue many people I know love Bud Light with lime. How can I do this without ruining the beer, and make it taste most like Bud light with lime? Thanks