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Old 09-28-2010, 11:57 PM   #1
ScrewyBrewer's Avatar
Jun 2010
New Jersey, Monmouth, New Jersey
Posts: 907
Liked 113 Times on 95 Posts

For all the Mr. Beer sized brewers out there I want to share this recipe
with you. I brewed it 2 weeks ago and it's still fermenting away

I steeped the grains at 155F for 30 minutes and had to add filtered
water to the boil to make up for the wort that was absorbed by the
grain. I did this after the steeping had been completed and the grain
sack had been remove, just prior to boiling the wort. Once the boil
started I added the hops and waited 20 minutes before adding the DME and
letting it boil for the remaining 10 minutes. Next time I will add the
hops and 1/2 of the DME to the boil at the same time and then add the
remaining 1/2 of the DME 10 minutes prior to flameout.

I used qBrew's default 'Oktoberfest/Marzen' style guidelines to crunch
this recipe's numbers, click the link below for details.

qBrew - Homebrewers Recipe Calculator

Size 2.13 gallons: Estimated IBU=28, SRU=6, OG=1.048, FG=1.012, ABV=4.7%
1/4 pound Munich Malt (German)
1/4 pound Melanoiden Malt
2 pounds Muntons Wheat DME
1 ounce Halleteur pellet hops boiled for 30 minutes
11.5 gram Saflager WB-34/70 yeast
Pitched at 55F and fermented at 50F

Boil 2 quarts of filtered water
Boil 1 oz. hops for 30 minutes
Stir in DME and honey boil for 10 minutes
Place in ice bath until wort temperature cools to 55F
Add 6 quarts cold filtered water to Mr. Beer fermenter
Pour cooled wort into fermenter keg and pitch yeast
Ferment at constant 50F temperature for 21 days

Screwy Brewer
'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'.

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