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Mittelfrueh Brew

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Mittelfrueh Brew

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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).