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Alcoholica

Help? picture of ingredients

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I found a local brew mart and bought some random stuff that sounded good not having a clue as to how I will pull this off..Other than my Mr beer experience... I have 2 Mr beer LBK And I think this 3 pound jar of briess Sparkling UMESounds good with centiniel hopps..But I don't know how to do Hopp pellets ..And I'm more of a corona drinker not big on the big hopps like Sierra Nevada beers and such..So I also got a pack of U.S. Sazz because it says it's used for pilsner beers... 


 So My first question is how should I hop this Briess UME?





My second question is Should I use the booster and cream brown ale Ume by mr beer together for fermentables with the Briess Amber???? 

I will be adding this between 2 Mr. beer kegs and splitting a pack of saf No.4 dry ale yeast between the 2 kegs....Unless someone says this Idea is crazy ...Thanks for any opinions or advice.


500a28ae-317d-433d-aaa9-7b329061fa70.jpg

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What kind of beer style would you like to brew?

If I had those ingredients, I'd obviously be thinking brown or amber ale...  It certainly won't get you anything like a Corona (you'd need pilsner LME if you want to head in that direction).  If you used all of the fermentables you have, you'd get a fairly big beer.  The 3.3lbs of amber LME would get you a 7%ish beer by it's lonesome, so adding the other LME and Booster would hit 9.5%ish(?).   I would likely make two beers out of this.  Maybe one with a lb each of the LMEs, and the other with the remaining amber DME and the booster.  Maybe single hop each of them...  one saaz and one centennial.  Just spitballin' here...  you could conceivably boil maybe a third of the ingredients for the given recipe, drop some of the hops in for 60 min, some more at 20, and more at 5, then add the remaining LME at the 5 min mark.  

You'd really need to know what you want to get out of the hops...  Bitterness?  Flavor?  Aroma?  The Saaz, as you mentioned, is used in a lot of lagers (you're doing ales here, but the hops still work fine), and provide an earthy/spicy flavor.  Centennial, however, is more flowers and citrus...  more toward the Sierra Nevada you spoke of.  Of course, again, with these LMEs, you're more in the brown and/or amber world instead of pale/IPA, but those flavors will work in those styles as well, and you can adjust the amounts used to your liking.  what is it you don't like about SNPA?  The bitterness?  The citrusy flavors?  Those answers will help as well...

The yeast you have (s-04) will work fine for this style...  It's an English Ale yeast, and lends a slight fruity ester if fermented warm, so keeping your ferment temps in control is advisable...

I, or others, can give some advice if you can give us some thoughts on what you have in mind here.  You're introducing a hop boil to your process, so one of us can give you some detailed advice/steps on that front to expand on what I alluded to here...

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Although you have already picked up all these stuffs, my advice prior would have been to avoid going all Mad Scientist this early in your brewing career.  My advice would have been to pick a recipe (not refill) from the Mr. Beer site to get your feet wet with things like hops additions.  Or at least let your LHBS know what type of beer you are looking to make based on your tastes and have them put something together for you.  Most shops have a binder packed with various recipes for just such emergencies.

The best thing you can do to further your brewing interests is to take baby steps and see what happens with each step.  You get to learn what each step contributes and then the combinations.  With that, you will be able to craft a beer that YOU like and not just a recipe someone else likes.  Or, be able to take a recipe and change it up more towards your tastes.

Welcome to the obsession!

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I, of course, agree with Yooper's sentiments here.  I have to admit, however, that I didn't follow that advice at the beginning...  I had DME and grain steep in my second recipe and hop boils in my third (use these links to behold my n00biness!).  Both of those turned out great, and I quickly propelled into more complex processes from there and eventually on to all-grain.  I'm not one to think that you shouldn't try new techniques, but I do recommend getting as much info as you can before introducing these two new elements (DME and hops).  Read up on here, in books or magazines, or on other sources.  Also, talk to people here and at the LHBS.  I also recommend, as I and Yooper both stated, knowing what you are aiming for as you prepare, purchase, and start using the ingredients.  Any number of recipe sites and recipe builder software options are available.  Asking questions here or on other sites are great starts as well.

Ask away!  

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Well it's hard to describe with the hops because I am a noob ,I like a little citrus..Not big on super bitter though..Then again Sometimes I have a taste for different things at different times......I aIso love blue moon with a slice of Orange sometimes...I'm just burnt out with the bud light type beers really.. Loved the WCPA though..Not shootin for corona with these ingredients ,But I had a taste for an amber ale when I bought these

And Thanks for the help guys, yes I'm a noob So thank you ..Awesome Job...But my first brew was a winner.. WCPA ,loved it...I like beer along those lines not over powered in hops but a good abv..I like many different kinds of beers though. Love amber ales....So with this post I'm more interested to see what you guys would do if this is what you had to work with ..Just So I'll have some ideas..it just has to be a descent brew that's all nothing major or anything..But It has to be drinkable of course..

But Hey, I do have some coopers cervesa 3.3 can on the way...But I was shooting for an amber ale type recipe with these. I mean have to use them some how 

The store I bought this from is the only store we have ..It's called grapes and hops...Well they only had 4 different hops..I wanted cascade hops...They didn't have any grapes either so the store name is a little misleading..But it could be worse there could be no store at all

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Hey swenocha thanks for all that advice..When you say you would make 2 beers do you mean 2 Mr.Beer LBK's .. I have 2 LBK'S   Or are you referring to two different 5 gallon batches in a brew bucket.. I also have a 5 gallon plastic carboy.. Number 1 plastic sams water.. And the airlock.. 





 I have a feeling I should hop the ale with cascade hops.. I'm looking into it,..Also looking into using grains but like you said I have the fermentables So maybe I wait on the grains..Even have 5 pounds of dominos table sugar for bottling, It did well bottling my WCPA for 3 weeks. it was bursting with carbonation, It wanted to explode,,lol.. I think the corn sugar is for bottling So I might mix the corn sugar and table sugar like coopers does for their  bottling mix...My heads about to explode gee whiz man...Thanks for the help


 


 

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IMHO, these two videos are a great place to start:

Again, personally, I'd think about two beers here in two different LBKs.  (EDIT: Just noticed you said you have a 5 gallon carboy as well.  You could alternately use all of it in one 5 gallon batch in that case... )   To keep it simple, maybe one with each can (adding the booster to the smaller can), with one pack of hops with each as well (personally, I'd pair creamy brown with saaz, and centennial with amber, but either way will work).  Watch the 2nd vid regarding hop boils and determine a hop schedule (for example, you could do 1/3 of the package at 60 for bitter, 1/3 at 20 for flavor, and 1/3 at 5 for aroma.  You can move those around if that makes it too bitter, etc.).  Post your recipe and we'll be glad to help.  I would highly recommend downloading QBrew to determine your IBU, ABV, etc.

I'd wait on grains personally.  Baby steps...  ;)  Yes, the corn sugar is for bottling.  You don't need to mix it with table sugar.  Just use it straight up.  The Mr. B recommendations are a bit high, IMHO, so you can back off a bit if you desire less carb.  There are many calculators that can give you the correct carb level by style.  Here's Screwy's, for instance.  Screwy also has great pages on yeast, hops, and other topics...

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Curiosity got the best of me.  Here are two simple ways you could go.  Of course, you can change up whatever you want, but these are some simple recommendations.  Either way you go, I would recommend watching those videos and reading up on the processes until you are comfortable.  Ask questions as well...  

Option 1:  2 LBKs

------------------------------------------------------------------------------------------------------------------------

Brown Ale

---------

Brewer: 

Style: American Brown Ale

Batch: 2.12 galExtract

Characteristics

---------------

Recipe Gravity: 1.036 OG

Recipe Bitterness: 15 IBU

Recipe Color: 21° SRM

Estimated FG: 1.009

Alcohol by Volume: 3.5%

Alcohol by Weight: 2.8%

Ingredients

-----------

Mr. Beer Booster              0.81 lb, Sugar, Other

Mr. Beer Creamy Brown UME     1.10 lb, Extract, Extract

Saaz (Czech) - Noble hop variety. Very spicy, cinnamon-like and earthy. recommended for Bohemian Pilsners and German and American Lagers0.33 oz, Pellet, 60 minutes

Saaz (Czech) - Noble hop variety. Very spicy, cinnamon-like and earthy. recommended for Bohemian Pilsners and German and American Lagers0.33 oz, Pellet, 20 minutes

Saaz (Czech) - Noble hop variety. Very spicy, cinnamon-like and earthy. recommended for Bohemian Pilsners and German and American Lagers0.33 oz, Pellet, 5 minutes

Safale S-04 Dry Ale Yeast     1.00 unit, Yeast, English: Temperature Range: 59°-75° F  medium attenuation with medium to high flocculation

------------------------------------------------------------------------------------------------------------------------

Amber Ale

---------

Brewer: 

Style: American Amber Ale

Batch: 2.12 galExtract

Characteristics

---------------

Recipe Gravity: 1.070 OG

Recipe Bitterness: 42 IBU

Recipe Color: 12° SRM

Estimated FG: 1.018

Alcohol by Volume: 6.8%

Alcohol by Weight: 5.3%

Ingredients

-----------

Briess DME - Sparkling Amber  3.30 lb, Extract, Extract

Centennial - High alpha with floral and citrus, dual use hop for American ales0.33 oz, Pellet, 60 minutes

Centennial - High alpha with floral and citrus, dual use hop for American ales0.33 oz, Pellet, 20 minutes

Centennial - High alpha with floral and citrus, dual use hop for American ales0.33 oz, Pellet, 5 minutes

Safale S-04 Dry Ale Yeast     1.00 unit, Yeast, English: Temperature Range: 59°-75° F  medium attenuation with medium to high flocculation

------------------------------------------------------------------------------------------------------------------------

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Option 2:  One 5 gallon carboy

----------------------------------------------------------------------------------------------------------------------

Combined Amber Ale

------------------

Brewer: 

Style: American Amber Ale

Batch: 5.00 galExtract

Characteristics

---------------

Recipe Gravity: 1.045 OG

Recipe Bitterness: 30 IBU

Recipe Color: 15° SRM

Estimated FG: 1.011

Alcohol by Volume: 4.4%

Alcohol by Weight: 3.4%

Ingredients

-----------

Briess DME - Sparkling Amber  3.30 lb, Extract, Extract

Mr. Beer Creamy Brown UME     1.10 lb, Extract, Extract

Mr. Beer Booster              0.81 lb, Sugar, Other

Centennial - High alpha with floral and citrus, dual use hop for American ales0.50 oz, Pellet, 60 minutes

Centennial - High alpha with floral and citrus, dual use hop for American ales0.50 oz, Pellet, 20 minutes

Saaz (Czech) - Noble hop variety. Very spicy, cinnamon-like and earthy. recommended for Bohemian Pilsners and German and American Lagers0.50 oz, Pellet, 20 minutes

Saaz (Czech) - Noble hop variety. Very spicy, cinnamon-like and earthy. recommended for Bohemian Pilsners and German and American Lagers0.50 oz, Pellet, 5 minutes

Safale S-04 Dry Ale Yeast     1.00 unit, Yeast, English: Temperature Range: 59°-75° F  medium attenuation with medium to high flocculation

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Thanks you have been a great help..I'll have to send you a sample if turns out good.Thanks for going through that trouble for me..

 Right now I'm on week 2 of high country Canadian with booster..I did a post about that because my old Canadian fromunda yeast appeared to be dead..So I used 5 grams of fresh saf 04 on day 3 of fermentation..It did a little magic but nothing like my WCPA...after I bottled I noticed a truck load of trub..So it did something...The sample tasted good but a bit on the German side..Which is good IMHO I like a yeasty tasting beer..Seems to be carbonating good and  it will be my second batch..And second use of the PET bottles...So  I've been harvesting Dos Equis amber bottles and corona and bought some caps.

But I have a feeling My taste are going to lean more towards the cascade and Amarillo hops after reading up some more..Like you said have to test and try it all out first..But I have to admit for some reason my mouth started watering on that last recipie you gave me with the 5 gallon water bottle. It sounds so rich...But Dude it's beer I drink it all even Sierra,even Busch or Bud light..Might not be my favorites but hey,,Alcoholica!!!right

Plus I'm hooked after making my first brew lol. WCPA rocks. So far I don't know what the negative fuss from the grain brewers is all about.

I didn't mention that 5 gallon water bottle at first because it just ran out of water and I was thinking making the coopers cervesa in that thing..I also have my parts for a mash tun staged out with the igloo water cooler..I'm a plumber, parts for that project are easy to come by ..

I also didn't realize the reliability of the software, that should come in handy..Going to watch these videos now..Thanks and I'll keep you posted

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I recently made a Chinook IPA and used them as a dry hop and late additions and it was citrusy and grapefruit notes all the way around. It's my new favorite hop (for the moment).

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Which one dbark,Do you mean the centennial hops and saaz hops together in one brew or just the centennial hops alone?

 I'm sanitizing now..Think I'm gonna bust'a move on killin out this old booster and creamy brown ume using the saaz like swenocha mentioned above...in one of the LBK's

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Hey Swenocha I'm Not sure about what the 1.00 unit of yeast means from above..It appears you are recommending to go ahead use the whole pack of saf 4 yeast.. I just assumed half the pack to equal the quantity of the fromunda yeast .The men in the video that you showed me only used a half a pack of saf 5.. I'm sure the whole pack wouldn't hurt though.

 I also noticed in the video they didn't use a muslin bag with the pellets.. I have the pellets So if I do the additions in the bag will it all dissolve?  Now that's a noobish question,lol

 

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You can use 1/2 packet if you'd like, but can also use the entire packet.  If you keep the half packet, just baggie it or something and put in the fridge.  Try to use in the next 7 days or so.

I personally use a muslin bag so that I can remove them easier.  If you "go commando", that will work as well, and the hops will eventually settle into the trub.  There is, however, more of a chance that the hop particles will get in your spigot if they are commando, which is why the muslin bag.  Either way is fine, IMHO...  

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Alcoholica:


Sorry for the confusion. You were talking about liking citrus notes in hops and I mentioned Chinook hops provide that.


Let me know how your brew turns out!

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Oh ok, Haven't heard of the Chinnok yet... My LHBS is the only one in town and it takes 20 minutes or even 30 through heavy traffic to get there....They are about all out of hops and it's called grapes and hops,lol no hops

But I was short a muslin bag for 3 additions so I didn't get to brew it last night

I did pick up 4 more muslin bags so I could get er done..

I also seen that they had 2 different centiniel and austrailian pride of ringworm hops left.. So heck I snatched some of the Austrailian pride.. Heard good things about those..

I told the guy at the LHBS I was a plumber and he wrote me links for R.I.M.S or H.E.R.M.S projects..He's pretty cool he works for a vendor that stocks Dogfish Head Beer and told me all the stores to buy it and I didn't even know we had that here..

And Swenocha and Yooper don't be disapointed know you said baby steps But I may have to build one of those R.I.M.S or H.E.R.M.S . I'll do it right and take my time and keep your advice in mind as I do so,I promise.

LOL, I also picked up a pound of Muntons light dry malt extract for 6.30 while I was there.. May not use it any time soon but I have it for when I need it...I figure since this place is so far out if I spend between 10-20 bucks a visit I'll eventually be cookin it up right..Then again I watch a lot of youtube and have been cooking big meals my whole life I'm nearly a cheff...Makin beer is not far from that other than a bit of chemistry I need serious help with..And thanks for the help again guys,Damn I appreciate it. 

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Now I've really gone mad scientist for 25 bucks I just got a 1/2 oz of Mr. beer tettanger pellets, 2 more LBK's, another can of creamy brown ,2 cans of whispering wheat, ,6 new pet bottles,a case of glass bottles.. Some mr beer caps, Some kind of Bottle tree, A long clear plastic dripping tube and cleaning brush,Another capper..Sanitizer, muslin bag and some other mess.


Looks like I'll be brewing some Whispering wheat with booster for now and read up some more.My noobiness is stressing me out to much .I need a beer

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And Swenocha and Yooper don't be disapointed know you said baby steps

No worries about me being disappointed, Alcoholica.  You should go at the pace that you are comfortable with.  :cheers:

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I didn't mention that 5 gallon water bottle at first because it just ran out of water and I was thinking making the coopers cervesa in that thing..I also have my parts for a mash tun staged out with the igloo water cooler..I'm a plumber, parts for that project are easy to come by ..

If you have your own water dispenser here is a thought.  I know someone who buys the carboy for brewing water.  He uses what he needs to brew and puts the rest in 1 gallon jugs for drinking.  He then brews the beer in that same carboy.  When done, he simply returns the used bottle to the store and picks up a new, full bottle.  No cleaning other than to get the majority of the crud out and no sanitizing.

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Ha! that's smart.. I'm not sure if sams exchanges these $5.00 water bottles But I seen where Wal mart does...The Bottles with the hollow handle through the back.

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Swenocha I like the Idea of using the briess in one LBK I have 3 empty LBK's Still have the pack of centennials . I have a pound of cascades on the way from E bay.. But I heard both were good in ales....I also have .5 oz of tettnanger hops now...But maybe I should just stick to centennial only for now..

What do you think...I don't want a really bitter beer. More of a session beer...No more bitter than say a Heineken or blue moon...Will the hop schedule that you provide below be just enough or perhaps a little more than I desire...And if it is a little more than what I'm shooting for what needs to change from below...I'll get started as soon as I get a good opinion,Thanks

Amber Ale

---------

Brewer: 

Style: American Amber Ale

Batch: 2.12 galExtract

Characteristics

---------------

Recipe Gravity: 1.070 OG

Recipe Bitterness: 42 IBU

Recipe Color: 12° SRM

Estimated FG: 1.018

Alcohol by Volume: 6.8%

Alcohol by Weight: 5.3%

Ingredients

-----------

Briess DME - Sparkling Amber  3.30 lb, Extract, Extract

Centennial - High alpha with floral and citrus, dual use hop for American ales0.33 oz, Pellet, 60 minutes

Centennial - High alpha with floral and citrus, dual use hop for American ales0.33 oz, Pellet, 20 minutes

Centennial - High alpha with floral and citrus, dual use hop for American ales0.33 oz, Pellet, 5 minutes

Safale S-04 Dry Ale Yeast     1.00 unit, Yeast, English: Temperature Range: 59°-75° F  medium attenuation with medium to high flocculation

------------------------------------------------------------------------------------------------------------------------

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I'm a noob I'm just guessin but I assume 30 IBU is what I'm shooting for maybe yours will be good for me..Still a little vague with Q brew,Dang I can use sonar and make music But I guess you have to know hops to ge the hang of this software..Yea I know,I can hear it now.. get to know the hops then Alcoholica,lol

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Swenocha With the help you provided I got going.. So I went for it a couple days ago And heres the update.. Also used some brewing tips from a couple others from the threads





-------------------------------------------------------


American Amber ale;


Amber malt Extract 3.3 lbs

------------------------------------------


Centennial Hops-0.330 oz- 62 minutes Pellets





Cascade Hops-0.500 oz -   22 minutes Pellets





Cascade Hops- 0.500 oz-    7 minutes Pellets

--------------------------------------------------------------------- 


English ale yeast 0.500 unit yeast

----------------------------------------------------------------------

Minimum Gravity: 1.045    

Maximum gravity: 1.060   

recipe gravity: 1.048

----------------------------------------------------------------------

Minimum Bitternes:25

Maximum Bitternes:40

recipe     Bitterness:40

--------------------------------------------------------


Minimum color:    10'   



Maximum color:   17'



Recipe color:      11'    



A.B.V: 4.6%











--------------------------------------------------------------




With the help of this discussion board I tried a few things and loved the results so far from my research here...I boiled only 1 gallon of water with 1 lb. of the LME to avoid carmelization and sticking and boil over. That is how I did my hop additions..





 After the hop additions I added the remaining LME..


Another tip i found was before pitching yeast stir the heck out of the wort and work oxygen into the wort..But not only did I stir it like crazy till I felt like my hand was going to fall off, I also filled the water to the quart mark with a sprayer..I noticed that helped a lot too. My fermenter has a nice Krausen as a result..


I had to boil my hops an extra 2 mins. The electric stove doesn't keep it all boiling like a good gas burner would..But I stirred constantly the whole time .. I did at least have a slow quiet boil .


But! 2 mistakes That I will avoid again..;




I used Ice from my large Ice bowl from the freezer. I buy bagged ice.. I realized that I didn't sanitize that bowl before hand.. Heck I keep it in there for us to use ice in our drinks.. I hope that doesn't ruin my batch


The other mistake was using oven mits over my wort..




I did this to use hot wort to clean the LME can clean and not get burned while holding the can... I noticed white insulation sticking to my finger after removing the oven mits..They must have a tear from within...


If I don't have an infection I think this will be a good beer. It sure smells and looks good.. Thanks peeps


            

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