For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Mittelfrueh Brew

back to search Back to Search  Style Details 

Mittelfrueh Brew

back to search Back to Search  Style Details 

Beer Style: American Pale Ale (10A)
Recipe Type: extract
Yield: 5 US gallons

American Pale Ale


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.


  • 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

Click to Print Recipe


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).