Jump to content
Mr.Beer Community

Search the Community

Showing results for tags 'recipe'.

The search index is currently processing. Current results may not be complete.


More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Mr.Beer Community Forums
    • New Brewers and FAQs
    • Basic Recipes
    • Basic Brewing Techniques
    • Advanced Brewing Techniques
    • Advanced Recipes
    • Mr.Beer Users' Group (MUG)
    • Community Help

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests

Found 7 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. 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!
  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. 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+
  7. 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.
×
×
  • Create New...