Two Beers, In the Keg

Late Friday night, I set to mixing up two more beers, in preparation for family coming to visit next month.

My brother specifically requested the Mr. Beer Honey Brown Ale and I had ordered in everything to make it. I also had another Whispering Wheat Weizenbier that I was going to make into my Honey Wheat Meadbeer. I should have taken better stock of my pantry before I started.I sanitized both kegs, planning on doing the to beers immediately back to back. While the kegs were sanitizing, I started prepping for the Honey Brown. I got the hop sack ready and started to measure out the honey. I thought I had more. The Honey Brown calls for a 1½ cups of honey, but I only had a cup. I’d even read a review suggesting that you put as much as 2 cups of honey in. I was already short, and if I was planning on making the meadbeer, I would need at least another cup or two of honey. Rather than scrap it all, I just decided to improvise.

Honey Brown Ale (modified)

• 1 can Englishman’s Nut-Brown Ale HME
• 1 packet Dry Brewing Yeast
• ¼ oz. Liberty Pellet Hops in muslin hop sack
• 1  cup Honey
• ¼ cup white sugar

I don’t know what the full recipe is supposed to taste like, but I’m still really excited to taste this one. I’m also looking forward to making it again with full honey to compare.

Whispering Wheat Weizenbier (Orange Overload)

• 1 can Whispering Wheat Weizenbier HME
• 1 packet Dry Brewing Yeast
• 1 Pouch Booster™
• 1½ tsp ground coriander
• zest of a medium orange
• 6 thin slices of orange

I steeped the zest, coriander, and orange slices while I mixed the sugar booster, and then added everything together in the wort before dumping it all in the keg. There’s literally half of an orange in there with everything. I’m sad that I couldn’t do the meadbeer again, this time, but I’m really looking forward to seeing how much citrus gets infused into the flavor.

Both of these should be ready to drink by May 14. I’ll be sure to report back upon tasting.