Brewing and reviewing since 2012.
Next up in the fermenter is a beer for Canoe Carnival, an absolutely ridiculous drunken festival that goes on where I grew up. Since it’s a summer event (obviously), I thought a witbier would appropriate for some all day drinking. Born was Carnival Wit. This is another beer based off of the Mr. Beer extract, but I’m continuing to expand off of their products. This time, I added in DME, and I will be dry hopping (properly) as well. The recipe is below, but the basics are two cans of Witty Monk extract, a half pound of Briess Golden Light DME, a quarter ounce of Cascade hops at 30 minutes and again at five minutes, orange and lemon (possibly too much orange) zest, followed by dry hopping in a secondary on a half ounce of Amarillo.
I missed on my original gravity reading, as it came to 1.046, but I’ve found Mr. Beer to consistently come in under what was expected. I’ve also found it to consistently taste not good, so I’m hoping that the DME will add to the body and flavor. This is also the first beer that I’m fermenting with a yeast other than the standard Mr. Beer yeast, opting for the Safbrew WB-06. This should give the beer a different taste, hopefully one that isn’t so meh. That’s really the only way I can describe these Mr. Beer extracts, and I’m slowly moving from their LME until I’m out and move on. Here’s to hoping this one changes the Mr. Beer streak, and I can coax a solid brew out of them.
Brewer: Das Ale Haus
Batch: 2.13 gal Extract
Recipe Gravity: 1.058 OG (1.046 IRL)
Recipe Bitterness: 26 IBU
Recipe Color: 4 SRM
Estimated FG: 1.015
Alcohol by Volume: 5.6%
Alcohol by Weight: 4.4%
Briess DME – Golden Light 0.50 lb, Extract
MrB. Witty Monk Witbier 2.42 lb, Extract
Cascade 0.25 oz, Pellet, 30 minutes
Cascade 0.25 oz, Pellet, 3 minutes
Amarillo 0.5 oz, Pellet, Dry Hop
Lemon Zest 1.00 unit, Spice
Orange Zest 2.00 unit, Spice
Safbrew WB-06 Dry Wheat Yeast 0.50 unit