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Found 39 results

  1. With just a handful of us left on the forum, I thought it might be fun to come up with some wheat-based recipes for summer enjoyment. Who's with me?🍻
  2. Here's what I've got so far based on very limited research: Munster Altbier 2-gallon, Mash-in-Sack Weyermann Pilsner, 2.2 lb. Wheat (malted, or raw via cereal mash), 1.5 lb. Weyermann Acidulated malt, 0.2 lb (late mash addition) Weyermann Melanoidin, 0.18 lb. Magnum FWH, 0.2 oz., 50 min. Hallertau, 0.5 oz., 15 min. Hallertau, 0.25 oz., 5 min. Yeast nutrient Safale (you guessed it) K-97, fermented cool OG 1.053 IBU 30 SRM 6
  3. This one's for you, @MiniYoda. I've never been to Kentucky but they tell me that this was a popular style back in the day. Hop times are 45, 15 and 5 minutes. This tasty all-grainer turned out great but I'll find out at Sunday's Lost Cabin Homebrew comp if it appealed to BJCP judges. Entered in the historical category, they will probably group it with other Amber/Common-type beers for judging. I'll follow up with a score then. 🍻 Dark Cream Ale (2-gallon, Mash-in-Sack) Rahr 6-row, 2.25 lb. Flaked corn, 1 lb. Briess Victory malt, 0.12 lb. Briess Crystal 60, 0.12 lb. Weyermann Carafa II (Special), 0.04 lb. Mt. Hood, 0.25 oz. Cluster, 0 25 oz. Mt. Hood, 0 25 oz. Safale K-97 German Ale yeast Step mash grains 20 min. @ 132 F followed by 40 min. @ 152 F, adjusting pH to 5.3 with lactic acid (if necessary). Mash out @ 168 F for 10 min. Sprinkle sparge grain bag with hot tap water. Begin 45 min. boil, hopping as indicated. Chill wort to < 70 F. Pitch K-97, areate, and ferment cool for 2 weeks. Cold crash is optional. OG 1.043 IBU 19 SRM 12-14 ABV 4.5 - 5%
  4. Stau-Haus Slash Pile IPA 2-gallon, all-grain (mash-in-sack) Prepare 2 gallons of distilled strike water adding: calcium sulfate ( gypsum), 2 g sodium chloride, 0.25 g calcium chloride, 0.5 g Ingredients: Rahr 2-row, 4 lbs. Weyermann CaraWheat, 0.18 lb. Chinook, 0.25 oz. ea, 60 min., 10 min., 5 min. Simcoe, 0.2 oz. ea, 20 min., 2 min. Magnum, 0.3 oz., 15 min. Irish moss @ 15 min Yeast nutrient @ 10 min. Safale US-05 Mash grains @ 152 F for 60 min.. Mash-out @ 168 F for 10 min. Sprinkle sparge with hot tap water. Boil, hop, chill and pitch! OG 1.050 SRM 6 IBU 60+
  5. Here's the Zymurgy (July-August 2018) recipe that I scaled down to the LBK and brewed yesterday. Red Keep Biere de Garde Weyermann Vienna, 5 lbs. Belgian Aromatic malt, 0.2 lb. (I used Chateau Monastique malt) Target, 10.8% AA, 0.25 oz, 50 min. First Gold flavor hop (I subbed 0.25 oz. English Progress, 5.8% AA, 20 min.) Willamette, 3.8% AA, 0.25 oz., 5 min. Belgian Ale yeast (I used Mangrove Jack's M47) Mash @ 152-154 F for 60 min. Sprinkle sparge with hot tap water. Add optional Pale DME, heat to hot-break then begin 90 min. boil. Hop as noted. Chill wort, make to volume and pitch yeast < 70 F. Ferment on the cooler side, 63-65 F. Here is where it gets interesting. Following primary fermentation, rack to secondary and chill for 4 weeks at 48 F. Then batch prime, bottle and carbonate. Garde (keep/cellar) beer for at least 1 month following full carbonation prior to drinking. OG 1.068 IBU Low-mid 20s SRM 8 ABV 6.5% Recipe note: I am not brewing true no-sparge BIAB. My mash-in-sack process allows for a sparge step but becomes a challenge with grain bills exceeding 4.5-lbs. Given a slight reduction in efficiency and my equipment limitations, I'll sometimes add a Mr. Beer BrewMax Pale or Smooth DME (or booster) pre-boil to ensure I hit my OG. I did that this time.
  6. I've never been interested enough about the MRB recipes with added canned fruit to bother trying one before. But the Dead and Berried Saison has really got my attention. I'll definitely be trying this one once I've knocked my brew queue down a bit.
  7. In the spirit of friendly competition, grab some Churchills Nut Brown Ale refills for $10 and get crafting! I've always felt a little sorry for this extract because there is only 1 recipe for it. Maybe we can get some ideas going here and brew something special to keep Calavera Spiced Chile Stout company. This would be a great time for @AnthonyC to return to the Forum with his "Fat Bottomed Squirrels" Nut Brown Ale recipe, but get crafty, be original, and have fun!
  8. In keeping with the Mr. Beer marketing model, here is a partial-mash recipe just in time for Halloween! Warlock Doppelbock Bewitched Amber Ale Craft HME, 2.86 lb. BrewMax Smooth LME, 0.55 lb. Weyermann Munich Type 2, 1 lb. Weyermann Vienna, 0.5 lb. Weyermann Melanoidin, 0.18 lb. Weyermann CaraMunich Type 2, 0.15 lb. German Tettnang, 0.25 oz, 5 min. SafLager W-34/70 Weihenstephan yeast Mash grains @ 155 for 50 min. Mash out @ 168 F for 10 min. Sparge w/hot tap water. Add LME and heat to hot-break. Begin 45 min. boil. Add HME @ flame-out. Chill wort. Make to volume. Aerate and pitch yeast at <60 F. Ferment @ 50 F for 2-3 weeks. OG 1.070 IBU 25 SRM 21 Whilst brewing this recipe, the following incantation may be chanted 7 times during the boil: Barley yields a dark libation, with yeast and hops and cold fermentation, Cold and dark a witch's brew, Beer for Bonsai & Beer for you!
  9. 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 ?
  10. 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
  11. 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.
  12. 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
  13. 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
  14. 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
  15. 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.
  16. 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%
  17. 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! ?????
  18. 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.
  19. 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
  20. 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
  21. 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
  22. 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!
  23. 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!?
  24. Maybe? I won't brew until later so any advice? CalypsoPaleAle.pdf
  25. 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%
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