Mittelfrueh Brew

Classification: pale ale, extract

Source: Jeff Hewit (jhewit@freenet.vcu.edu), HBD Issue #1749, June 5, 1995

I recently brewed a batch of ale using the Mittelfrueh hops I received from Boston Beer. Some previous postings described brew hopped with Mittelfrueh as unpleasantly "earthy." I have just tried my batch, which I bottled just two weeks ago, and would also describe the aroma and flavor as "earthy." However, I am very pleased with my batch, and I hope I can control my imbibing so it will have the opportunity to age before it's all gone. For anyone who's interested, here's my recipe.

Ingredients:

6.6 lb Amber LME (I used Northwestern)
1.0 lb Amber DME
0.75 lb med crystal malt
0.25 lb chocolate malt
0.25 lb roasted barley
1.5 oz Cluster hops - bittering - 60+ min
1.0 oz Mittelfrueh hops - 15 min
0.5 oz Mittelfrueh hops - end of boil
1.0 oz Mittelfrueh hops - dry hop
1.0 tsp gypsum
1.0 tsp Irish Moss
Liquid ale yeast (I used William's California Ale, aka Wyeast American)
0.75 cup corn sugar - priming

Procedure:

Steep grains with gypsum @ 150 deg F for 30 minutes. Add Irish Moss whenever you think it should be added. Ferment in primary for about 1 week, transfer to secondary and add dry hops. Bottle after a few more weeks ( I waited 3).