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Herby Mumm

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

bear2bear

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 am 12:06am

4.0/5.0 1 rating

Ingredients (All Grain, 19.50 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

Target

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.

Notes

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

	Apparent	Real
Original Extract:	15.29 P	15.29 P
Terminal Extract:	3.13 P	5.45 P
Attenuation:	79.5%	64.4%
	% by Volume	% by Weight
Alcohol:	6.6%	5.2%

	Weight	Calories
Alcohol:	18.6 g	128.1
Carbs:	19.2 g	73.0
Protein:	1.3 g	5.4
		Total Calories
		206.5

Fermentables

Total: 6.14 kg

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
German Wheat Malt Light German Wheat Malt Light Typical top fermented aroma, produces superb wheat beers.	1.76 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	1.29 kg
German 2-row Pils German 2-row Pils	0.94 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.	0.075 kg
Crystal Malt 40°L Crystal Malt 40°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.	0.235 kg
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	0.065 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.	0.18 kg
Crystal Malt 120°L Crystal Malt 120°L Pronounced caramel flavor and a red color. For stouts, porters and black beers.	0.135 kg
American Black Patent American Black Patent Provides color and sharp flavor in stouts and porters.	0.15 kg
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	0.03 kg
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	0.2 kg
German Light Munich German Light Munich For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.	0.08 kg
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	0.68 kg
Rye Flaked Rye Flaked Imparts a dry, crisp character. Use in rye beers.	0.15 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.	0.17 kg

	Quantity	Boiled	Proportion	Bitterness	Utilization
Target (9.60%) Target Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.	56 g	60 min

Discussion

bear2bear

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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Products

Herby Mumm

Ingredients (All Grain, 19.50 L)

German Wheat Malt Light

American 2-row

German 2-row Pils

Crystal Malt 10°L

Crystal Malt 40°L

Crystal Malt 60°L

Crystal Malt 80°L

Crystal Malt 120°L

American Black Patent

American Chocolate Malt

Roasted Barley

German Light Munich

Oats Flaked

Rye Flaked

Rice Hulls

Target

Irish Moss

Fermentis WB-06 Safbrew WB-06