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Herby Mumm

Herby Mumm

Spice, Herb, or Vegetable Beer • All Grain • 19.50 L


This is an inventory-clearance style Mumm. I needed to consume a lot of residual malts with small quantities and old brewing herbs which I have bought too much (as usual). It is not generally a good idea to brew herb beers in the summer, so I also used a plenty of bittering hop (target) in order to avoid spoiling the beer. I expect a doctor-pepper-like but non-sweet dry beer. The variety of crystal malts used for this style can be greatly simplified. It seems to me that a rye can be omitted from this recipe. Instead, more Munich malt seems a sound option.

December 31, 2013 at 12:06am

4.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 1.76 kg German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1.29 kg American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 0.94 kg German 2-row Pils

    German 2-row Pils

  • 0.075 kg Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.235 kg Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 0.065 kg Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 0.18 kg Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 0.135 kg Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.15 kg American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.03 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 0.2 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.08 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.68 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.15 kg Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 0.17 kg Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 56 g Target - 9.6 AA% whole; boiled 60 min


    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis WB-06 Safbrew WB-06

    Fermentis WB-06 Safbrew WB-06

    A speciality yeast selected for wheat beer fermentations. The yeast produces subtle estery and phenol flavour notes typical of wheat beers.


The total malts are over 6 kg, so that a full 120 min. mashing is scheduled. 1 step mashing at 67 C for 120 min., then mash out at 76 C for 15 min. Herb packages used in the boiling process are as follows. Pack #1 (Boil for 60 min. ) Dried Mugwort 1 oz Dried Ginger Root 1 oz Dried Licorice 1 oz Dried Juniper Berries 1 oz Pack #2 (Boil for 15 min. ) Ground Rosemary 28.30g Sweet Orange Peel 1 oz Pack #3 (Knock out) Dried Woodruff 1 oz Brewed on 5/14/12. The OG was 1.062. Racked to the secondary on 6/30/12. The gravity became to 1.010. Bottled on 7/1/12.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.062 1.026 - 1.120
Terminal Gravity: 1.012 0.995 - 1.035
Color: 26.1 SRM 1 - 50
Alcohol: 6.6% ABV 2.5% - 14.5%
Bitterness: 80.6 IBU 0 - 100



Still too herby, but good

2014-01-26 7:30pm

I thought I was well restrained in the use of herbs in this recipe. I was wrong. Though the intensity is somewhat reduced from my previous herb beers, it still tastes like a kind of herb-mix tea. The target hop is intense, but it accentuates the herby characteristics, does not neutralize it as I have hoped. My doubt is on the use of both Mugwort and Woodruff. Next time, I will use only one of them in a restrained amount.

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