Mistry Bru

Source: Nate Poell
Recipe added: 04/03/99
Email: npoell@rocketmail.com

This recipe came about through my own boredom. Ingredients marked with an * were or could have been re-used. After putting down a 5-gallon batch of barleywine (the recipe for which is also in this category), I re-used the grains to brew up a one-gallon batch of... well, something. If I'd had true foresight, I would've re-used the hops from the first batch as well. Instead, I used fresh 1 oz. plugs (cut in half). Basically anything that was just sitting around went into this batch. As far as the yeast go, I simply siphoned off about 8 oz. of wort from the 5-gallon batch. For an unplanned mess, the recipe turned out very well. With maybe a few more ounces of light DME and an extra half ounce of Centennial, or recycling the hops, this could produce a slightly lighter 2 or 2.5 gallon recipe. Let me know if you try this.


Recipe type: Extract
Batch Size: 1 US gal. (could be stretched to 2.5)
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 minutes
Primary Fermentation: 5-7 days
Secondary Fermentation: 2 weeks
Additional Fermentation: Age for 3+ months



Steep crystal, Munich, and chocolate malt grains in 1 gallon of water for 25 minutes at 150 degrees F. Strain grain water into brewpot and squeeze the hell out of the grain bag. Bring water to a boil, remove from heat and add the pale malt syrup, M&F light DME, and 1/2 oz. Chinook hops. Return to heat and bring to a boil. Boil for 45 minutes, then add 1/2 oz. Centennial hops and 1/2 tsp. Irish moss. Boil for 10 minutes, then add 1/2 oz. Centennial hops. Boil for 5 minutes, remove from heat and cool for 15 minutes. Strain into primary fermenter--in my case, a one-gallon cider jug--and add cold water to reach the full gallon. Pitch yeast when wort is cooled to approximately 80 degrees F. Aerate the wort well during the first day. Siphon into secondary after about a week. After 2 weeks in secondary, bottle with 1 teaspoon M&F Extra Light DME per 22 oz. bottle.
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