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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. 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'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
  8. 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.
  9. 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
  10. 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.
  11. 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! ?????
  12. 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
  13. 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!
  14. 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
  15. 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!?
  16. 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
  17. 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 ?
  18. 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
  19. 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.
  20. 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...
  21. 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%
  22. 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
  23. 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
  24. 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%
  25. 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.
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