Coming soon...

I'm back! After a few months' hiatus from brewing and after 7 (count them- S E V E N) bad batches of beer, I have decided to brew beer again. I just got an upgrade to my beermaking equipment and will soon be making AG/grain-extract batches. BUT...I need to use all of my Mr. Beer refill kits first. In the next few months, I will be making a Pale Ale, a Christmas/Winter Spiced Ale, another White IPA, and a Saison.

First up is the American Pale Ale. The Mr. Beer extract for the pale ale is modeled after a Northwest pale ale like Sierra Nevada. Since I am getting rid of the Mr. Beer supplies, I have decided to just have fun, do a little bit of research and tweak the recipes. For the pale ale, I am adding the hops that are found in one of my favorite beers ever: Maine Beer Company's MO Pale Ale.

I brewed this pale ale on December 27, 2014 and it's been hanging out in the LBK ever since.

More to come...

-DG

F1-02-03-17: Batch 17 IPA

Label inspiration: I wanted a green background but with just a little flair to it and I also wanted to use a font that would make it look like the name could be on crates or boxes.

Mr. Beer’s American Devil IPA recipe (discontinued)

The malt extract for this recipe was slightly past the expiration date, but I went ahead and made it anyway because I really enjoy IPAs and I enjoyed making this beer the first time I tried it (Finney's Pennsylvania Dutch Pale Ale). 

2 cans of American Devil IPA HME

2 packets Dry Brewing Yeast

My additions: 

Booster

¼ oz Centennial hops

ABV: 4.7% plus Booster 1.4%...6.1% TOTAL

Not sure about the SRM or IBU

Brewed batch on February 17, 2014. Sanitized as normal. I used the keg I used last time (for the Nutbrown ale). Also used Craft Meister’s cleanser in the keg, let it sit for about 20 minutes, then I used One-Step as normal. I sanitized everything else as I usually do as well (slotted spoon, can opener, large spoon, measuring cup, whisk, etc. etc.).

I used Booster in the pot before boiling it, dissolved it before turning on the stove. Once it was dissolved, I put the burner on HIGH and added ¼ oz (half of the bag) of Centennial hops into the Booster-water mixture. The hop pellets broke up a bit as it started to boil and I took it off the burner. I didn’t use a muslin sack.

NOTE: I realized that I should've either steeped them in the Booster/water mixture before adding the heat ot should've added them after I took the wort off the stove.

The hops didn't boil for too long before I took the wort off the stove. I then added the 2 cans of American Devil IPA HME and stirred it well. Smelled pretty good. I poured the wort into the keg.

I added cold water to the appropriate mark on the keg and stirred it up again. After that, I sprinkled the yeast that came with the 2 cans into the keg. I let the yeast sit on top of the wort for 5 minutes. After that, I stirred it all up again, trying to get the wort all frothy and bubbly. After that, I put it on the shelf.

NOTE: Once again, I didn't place the wort pot into an ice bath. I figured the chilled water would reduce the wort temperature enough. In hindsight, I should've paid more attention to the wort temps. I didn't even take notes on the temperature of the LBK as the days went on...not good!

Bottled on March 3, 2014. I used regular table sugar and bottle primed.

Conditioned beer on March 17, 2014. St. Patty's Day. I tried to have one that day (a cold one) but it wasn't good. Didn't taste at all like Finney's Pale Ale. I tried this beer a few more times in the weeks to come but it never really tasted good at all. 

OVERALL SCORE: 1 out of 10. Nasty. Not good. Seventh beer in a row. Temps were probably to blame (when I first put the wort into the LBK and during the fermentation process). Almost done with making beer, I think. 

F4-02-02-16: Boot's Nutbrown Ale

Label inspiration: Another tribute to Boots the squirrel, who lived on the street where I made my first batch of beer.

(Mr. Beer’s NutBrown Ale - 2013 Autumn Seasonal)

NET WEIGHT 3.75 POUNDS (1.7 KILOGRAMS)
This recipe will produce 2 gallons of beer in approximately 3 weeks. Suggested lager time is 1-3 months.

From the Mr. Beer website:

"Based on the classic English style brown ale this Nut Brown Ale is smooth and creamy with a dark chestnut color. Rich toasted malt and chocolate flavors combine for a wonderful malt complexity with a hint of espresso. Styrian Golding hops from England balance the malt sweetness with a slight bitterness. An easy drinking English Ale. "

REFILL INCLUDES:
1 Can Limited Edition NutBrown Ale HME
1 Packet Nottingham Dry Ale Yeast
1 Packet No-Rinse Cleanser

ABV: 6.5%   SRM: 35   IBU: 52

Brewed beer on January 22, 2014. I used a brand new fermenter keg, a metal slatted spoon, and I sanitized everything the best I could. With some batches, I have placed the pot with the wort in it in an ice bath after taking it off the burner. It's been hit or miss in terms of overall success (and I'm not sure that "cold crashing" the wort had anything to do with it), but I decided to just let it sit for a litle while before I dded it to the LBK. 

Temp about 5 minutes after being in the keg (with the cooled wort and chilled water in the keg): 66 degrees

Bottled beer February 9, 2014. I used swing top 16 oz. bottles for this. Primed with table sugar. I ended up having a lot more beer left over than I thought, but I didn’t sanitize any 12 oz. bottles so I threw it out (maybe 1-2 beers’ worth). The horror!

February 17, 2014. Turned bottles upside down gently and spun the around before I put them back.

Conditioned beer on March 1, 2014.

I think I tried a few once in a while before finally giving up on this batch as well. Very frustrating. The original Boot's Brown Ale (2010) was really good. I've been going over the whole beermaking process, trying to figure out why I can't seem to make a decent beer anymore and I just can't find the answer.

OVERALL SCORE: 1 out of 10. The wort didn't seem to be too warm when I put it in the keg. Maybe there are small scratches in these LBKs and my wort is always going to be contaminated whenever I try to make beer. I have 4 of them now and I really try to sanitize before I start the whole process.

F5-02-01-15: Oak-toberfest

Label inspiration: I wanted a dark label with pumpkins on it, even though I didn't want to do a pumpkin beer. 

Mr. Beer’s Oktoberfestivus recipe

OG: 1.046 (approx.) -- FG: 1.011 (approx.)
Suggested lager time is 3 to 6 weeks.

From the Mr. Beer website:

Oktoberfest comes but once a year. If you can't go to Munich, you can still enjoy some traditional Oktoberfest at home, just try and save some for the rest of us to bring out the best in us. The complexity of amber malt flavors and balanced hops forms a true representation of this traditional German mainstay. Celebrate in style!

RECIPE INCLUDES:
1 Can Oktoberfest HME
1 Packet Dry Brewing Yeast (under lid of HME)
1 BrewMax DME Softpack - Smooth
1 1/2 oz. Packet Perle Hop Pellets
1 Muslin Hop Sack
1 Packet No-Rinse Cleanser

ABV: 4.7%   SRM: 14   IBU: 21

Brewed on September 3, 2013. I followed this new Mr. Beer recipe to the letter. I’m pretty sure I also sanitized really well- I want this beer to do well because I’m so tired of having my beer turn out tasting like crap.

Bottled beer on September 21, 2013. I primed this beer with regular table sugar. I am not sure I sanitized the measuring spoons and funnel I used for the priming…don’t think so. Maybe that’s why my beer gets to be too sweet.

Refrigerated beer on October 19, 2013. It may be a little late, but I just turned the bottles a few days ago so I wanted a few days of (maybe) more fermenting.

Tasted beer in November 2013, not sure of the exact day. Not good at all! The beer is too cidery, which probably means too much sugar when bottle priming (I guess). It might be my sanitization, too. 

OVERALL SCORE: 1 out of 10. I don't think I really paid too much attention to the making of this beer. Very discouraged. I think people who brew beer with Mr. Beer think it gives them a good introduction to brewing, but it doesn't give you the whole picture. It also just isn't good beer for the most part, in my opinion.

F10-01-01-14: Blauer Mond

Label inspiration: it has to be a blue moon, right?

I like Blue Moon and I figured I'd try a Mr. Beer recipe that might come close to it. This is one of Mr. Beer's most popular and praised recipes, but for some reason the company discontinued it.

Mr. Beer’s Witty Monk recipe (discontinued)

REFILL INCLUDES:
2 Cans Witty Monk Witbier HME
2 Packets Dry Brewing Yeast (under lid of HMEs)
1 Packet No-Rinse Cleanser

My additions:

½ pack of Mr. Beer's Booster

¾ C of pure honey (Target brand)

ABV: 6.1%(4.7% plus the Booster and honey additions)

Brewed the beer on August 25, 2013. I really worked on the sanitation process this time, especially since I had been having trouble with my batches of late. I even used Craft Meister oxygen brewery wash in the fermenter before using the one-step cleaner. Maybe that will help. 

I checked the Mr. Beer fan blog and it looks like a lot of people stick to a 2.5 week fermenting rule with this beer...

UPDATE: I had my AC on 72 but after a few days I noticed that the fermenter temp was 75, so I lowered the AC a degree or two and it’s been 74-75 for a few days now (a week later). I really don't like spending a gazillion dollars on AC just for better beer. In the past, I have used a new/not used litter pan, sat the LBK in that and added icepacks around it and switched them out every day. That worked for one of my favorite and better-tasting beers (Sweet*Spring), but I didn't try it with this one.

Bottled on September 10, 2013. I just used normal sugar for this second fermentation/priming. I used a teaspoon and the Mr. Beer funnel, but I don’t think it was as accurate as I wanted it to be…AND is was very messy. I put the bottles in the box and set them aside for a while.

NOTE: I soaked the bottles in Craft Meister for 24 hours or so, rinsed them, and then put them in the oven for a few hours to sterilize them. My oven was pretty dirty and, quite frankly, I may have left the bottles in too long. 

Placed bottles in fridge on September 26, 2013. Let the conditioning begin!

Tasted a bottle on September 28, 2013. I was too excited to let them rest so I tried one. It had a slightly orange-y, wheat-y Blue Moon-y taste to it but it was a little sweet. Guess I should've really paid more attention to the flavor when I tasted it prior to bottling. I won't toss it out yet.

October 19, 2013- Tasted a few more in September and still kept them in the refrigerator...until today. Even though the sweet flavor has settled a bit, I'm still not satisfied. Definitely disappointed. 

OVERALL SCORE: 2 out of 10. Could have been the temperature again, maybe I didn't let it ferment longer...who knows.