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Mountain Brew
Specialty Beer • Extract • 5 gal
An interesting drink. Has some kick
March 30, 2005 am 10:35am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 4.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 oz
Northern Brewer - 9.0 AA% pellets; boiled 45 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 288 oz
Mountain Dew - 24 - 12 oz Cans - (omitted from calculations)
Mountain Dew - 24 - 12 oz Cans
- 1/2 tsp
Irish moss - (omitted from calculations)
Irish moss
- 1/4 tsp
yeast nutrients - (omitted from calculations)
yeast nutrients
-
Munton-Fison Active Brewing Yeast
Munton-Fison Active Brewing Yeast
Some fruity esters, attenuative, fair to good reputation.
Notes
From BYO. A brew with Mtn Dew. OG = 1.046 FG = 1.006 IBU = 19 SRM = 4 ABV = 5.2% The beer turns out light and crisp, with some aroma, but not much flavor from the Mountain Dew. And, in case you’re wondering, neither the preservatives or the caffeine seem to bother the yeast. Mountain Brew is also a very easy to make. So, to mangle a phrase from their ads — just brew it! Pour Mountain Dew into a clean, sanitized brew bucket. (The soda should not have anything growing in it, so there’s no need to boil. You may want to wipe the lips of the cans with a paper towel soaked in sanitizing solution, though. Let it sit in the bucket (covered) as you boil the wort so the level of carbonation will decrease.) Bring 2.5 gallons (9.5 L) of water to a boil and stir in malt extract. Boil for 60 minutes, adding hops at the times indicated in the recipe. Add Irish moss with 15 minutes left in the boil. Cool wort and pour into Mountain Brew. (Watch for excessive foaming.) Top up to 5 gallons (19 L) with water. Aerate (again, watching for excessive foaming) and pitch yeast. Ferment at 68 °F (20 °C) for 1 week. Rack to secondary and age for 2 weeks, Bottle with corn sugar.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.035 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.007 | 0.995 - 1.035 | |
| Color: | 2.8 SRM | 1 - 50 | |
| Alcohol: | 3.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 20.2 IBU | 0 - 100 | |
Discussion
OG
2005-03-30 10:36am
The OG came out to be about 1.056. This was a very easy one to make, we will see how it comes out. I won't be able to rack it into a secondary because my other fermenter is being used for my American Ale
Dew
2005-03-30 10:38am
It turns out that 24 cans = 4.5 2 liters. So I just went ahead and put in 5 2 liters of mtn dew
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