- Dec 11, 2007
- Reaction score
- "Detroitish" Michigan
Well, mr beers are no boil kits, and if you do boil then you run thr risk of major "Extract Twang" and carmelization of the LME which would make the beer darker than it should be...Saying that you could take it up to pasturization temp 165 degrees instead.85 Haro Designs said:OK, I have a specific question about Mr. Beer's instructions.
To be honest I've moved on since Mr. Beer but I still have at least 6 cans of Malt Extract that I want to use. I found a recipe that utilizes 2 cans of Malt Extract (that I happen to have).
Here's the ingredient list: (directly from Mr. Beer's Website)..
Hill Town Honey Wheat
This crisp golden beer is just like the one you remember from back home. A nice smooth yet dry profile makes this beer go down easy. With a slight fruity undertone and delicate floral aroma, this beer will have you thinking of the old days with a smile on your face.
1 Can West Coast Pale Ale
1 Can Whispering Wheat Weizenbier
2 Packets Dry Brewing Yeast (under lid of beer mix)
1 Packet Tettnanger Pellet Hops
1 Muslin Hop Sack
1 Packet One-Step™ Sanitizing Cleanser
1/2 Cup Honey
So my question is this........if I follow the Mr. Beer instructions they never have you boil the wort at all? Is this right - because Papazian says in his book that you should ALWAYS boil the wort for a minimum of 45 minutes.
I've done 4 batches from Mr. Beer's instructions (all using just one can of extract each) with booster in all, and then talbe sugar in the bottle for carbing. Well, the first batch was "good" and the rest either tasted like vinegar, chlorine, or champagne. I was impeccible with my sanitation of all the equipment on all 4 attempts. I used bottled water in every attempt as well.
Using the ingredients above - how would YOU brew this 2.5 gallon batch? I would LOVE to be successful this time.
I think I'd go with 1.5 gallons water and bring it up to boiling. At that temp I'd add the wcpa can in first (taking it off the heat when you add it so you don't scortch it.) Then put it back on the burner...when It hits boils again, I would add in 1/2 pack of the tettnangers (don't bother with the hopsack, just strain it after since you only have one sack). Boil for 15 minutes. (I wouldn't normally boil, just keep it at 165, but you need it for your hops bittering)
After the 15 minutes are up reduce the temp on the stove and let the temp decrease to 165 degrees. (You might even lift the pot off the burner for a bit)
When it hits 165, Set a clock for 45 minutes.
At 20 minutes, remove from heat and add the whitbeer can. Then back on the stove.
At 15 stir in the honey.
At 5 minutes or at flameout add the rest of the hops pellets.
Cool in water bath to 180 and add to 1 gallon of water in Mr. Beer...
OR, even better if you have a pot that can handle a 2.5 gallon boil then add 2.5 gallons, plus another pint or so for evaporation loss... (This is what I would do- a full boil Mr. Beer would taste better than a dilute with water mr beer.)
Don't use any booster or table sugar...just the honey.
Obviously you'd aerate then pitch your rehydrated yeast.
Best o luck!!!