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Found 3 results

  1. 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!
  2. Just finished amping-up the Mr. Beer Abbey Dubbel recipe with Belgian specialty grains and some candi sugar: Bewitched Amber Ale craft HME BrewMax Smooth LME Belgian Dark Candi sugar, 0.5 lb. Abbey malt, 4 oz. Munich Type I, 3 oz. CaraBelge, 3 oz. Special B!, 3 oz. Crystal hops, 0.5 oz, 5-min. boil Safbrew Abbaye yeast OG: A little light @ 1.070 Recipe notes: When brewing beer at 0400 on a Sunday morning, I strongly recommend milling your grains the night before. I will remember to do that next time.
  3. I just took my ale out of the closet after 20 days to check to make sure it is ready for bottling tomorrow. I had to have a taste. I poured a small nit into a little clear glass and it is very very cloudy. It taste very very good tho, just like a flat ale. The smell is very nice also. I shined a flashlight thru the bucket and could barely see the light thru the beer. I am using the 2 gallon craft beer kit from coopers. Its the translucent fermenter. Is this normal? How do I clear it up if not normal and how do I avoid it from happening in the future.
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