Saturday, June 9, 2012

Brewed: Mr Beer Witty Monk

I brewed another Mr. Beer batch for the pipeline.  This is a Premium refill called Witty Monk which is like a Belgian Wit beer.

2 cans of Witty Monk HME.
1 lb. Briess Bavarian wheat DME (60% wheat, 30% barley) which I had on hand
3/4 packet of Fermentis T-58 yeast.

I don't remember having used the yeast before.  It's supposed to have some Belgian esters but on the mild side so better with a lighter beer like a Wit. (I hope.)

I'm going to ferment for 3 - 4 weeks in the 64 deg. range.

Tuesday, May 29, 2012

Brewed: Mr Beer Grand Bohemian Czech Pilsner

I am working to keep the pipeline full!

Another Mr Beer batch.  I'm going to keep brewing these until my existing stocks are finally depleted.

Today's brew is a Premium Refill Grand Bohemian Czech Pilsner

2 x Cans of Mr Beer Grand Bohemian HME
1 lb. Muntons Plain Light DME
1/2 (approx. 5.5 gms.) of Nottingham dry yeast.

I've never had this beer but right now my basement is nice and cool so a good time for brewing lighter beers for summer.  I think this is supposed to be similar to Pilsner Urquell in taste.  The extra Dry Malt Extract should make this richer and have more alcohol.

I intend to let this ferment 4 weeks before kegging.

Saturday, May 12, 2012

Brewed: Cooper's Real Ale

So I brewed. I brewed a Cooper's Real Ale with the following ingredients:

1 Can of Coopers Real Ale.
1 kg of Brew Enhancer #2.
1 x 7gm kit packet of Coopers Yeast.
Bottled spring water to just over 5 US gallons.

I plan to ferment this for 4 weeks then keg.

So I think this is going to be a pretty neutral pale or light ale: not too hoppy and not too malty. That should appeal to a wide American audience.  I hope.

Cooper's seems to call for Brew Enhancer #1 with this, but I upgraded that to Brew Enhancer 2 which is a mix of pale dry malt extract, maltodexatrine and dextrose. I am hoping for a medium bodied brew that will go down easy on a hot day.

I used the Cooper's yeast provided with the kit, mainly because I could not decide what other yeast, American or British, would work better with this ale; and secondly because I wanted to try the Coopers yeast.  I looked it up and John Palmer likes it so I thought it worth trying.

Normally this kit makes 6 US gallons but I only made just over 5 gallons so it should be richer.

Wednesday, May 9, 2012

Coopers Lager Success!

Here is an update on the Cooper's Lager I brewed and kegged:

I brewed this beer using an ale yeast and 1kg of brew enhancer 1.  I was a bit worried about it not being rich enough.

I had tasted it on Sunday after force carbonating it (we thought) and it seemed sweet, not cidery but sweet and I was a little dissapointed.

But then Tuesday night I tried a growler of this lager and it was much more carbonated!  The carbonation added a sort of salty taste (without salt, think seltzer water) which counteracted the sweetness and hey I had a pretty good beer!  Richer than most American lagers and "quaffable".

I'm quite happy with it and it seems like it would be a good hot weather beer.  I will brew this again.

Sunday, May 6, 2012

Brewed: Mr Beer American Devil IPA, Plus

I am working on the pipeline, so I brewed a batch of Mr Beer after mowing and yard work.


2 cans Mr Beer American Devil IPA
1 lb Muntons Hopped Dry Malt Extract (DME)
3/4 of a packet of Fermentis US - 5 yeast

I will ferment for 4 weeks in primary.

I wanted to add the extra pound of DME for richness. But I was worried that adding just plain DME would cut the bitterness which sort of defeats the purpose of brewing an IPA, so I thought I would try this hopped DME I had a round.  I'm hoping it will not clash with the hops in the American Devil.  I guess we will find out.

Oh the other upgrade is the yeast.  US - 05 is great for American style ales and I used more than normal to help deal with the extra malt in this recipe.

Monday, April 23, 2012

Brewed: Mr Beer Dopple Bock

Bock syle beers are supposed to be a lager, which means they really need a lager yeast. But lager yeasts have to ferment at much cooler temperatures than ales - something I am not set up for.

So I'm brewing this Mr. Beer Linebacker Dopple Bock with an ale yeast.

1 can Linebacker Dopple Bock hopped malt extract
1 can Creamy Brown unhopped malt extract
3 packets (6 grams) Mr Beer (fromunda) ale yeast
I intend to ferment this for 4 weeks.

My opinion is that the yeast is one of the most important factors in improving the taste of your homebrew. Therefore, I normally upgrade the yeast.

Since I am using an ale yeast I wanted something with a fairly neutral flavor profile.  The Mr Beer yeast is just that pretty neutral. The only problem with it is, I don't think, they give you enough with most refills and the yeast gets stressed trying to do too much.  But if you use enough Mr Beer yeast it really is not bad hence I am using a couple of extra packets.

Sunday, April 8, 2012

Brewed: Coopers Lager

Ha!  I managed to brew a Cooper's Lager today.  I used 1kg Cooper's Brew Enhancer 1 with it and upgraded the yeast to Saf-Ale US - 05.  Note I'm using an ale yeast because I don't have the equipment for cold fermenting ("lagering") beer.

The Cooper's lager is the beer that came with the DIY kit and it seemed like a good type beer to have ready for warmer weather and sharing.

I'm making this a bit richer than normal as an experiment: I used 5 US gallons plus 1 liter spring water instead of the normal 6 US gallons.  We'll see how it turns out.


Kegged this one yesterday.

Tasted today.  Even though we force carbonated it yesterday it still needs some time to carbonate.  I'll try some later in the week.

Taste is a little sweet and slight cidery taste, but has a dry finish and no long aftertaste.  I think this is because my malt to sugar ratio is off and I should of had more malt. The dry finish is from the US - 05 yeast.

Notes for next time:

Brew with either Brew Enhancer 2 or 1 lb. DME and half a packet of Brew Enhancer 1. I think my choice of US - 5 was good for an ale yeast. Next time I might try Nottingham.